杩婊よ藉ゅ′腑涓拌哄锛

杩骞存ワ涓拌烘涓轰涓虫敞椋瀹ㄩ寰涓拌轰富瑕虹歌°歌㈠楗煎共绛缁娌圭告璋风╃被椋╀互′腑锛瀹浜х变ぉ跺ㄤ涓澶╁拌哄ㄩ娓╀锛瑰补告讹涓х绯锛渚濡¤绯绯锛浜瀛搴

涓拌哄ㄤ杩拌浜椋涓甯稿浣涓椋涓冲惧井锛1寰1句涔涓锛1浜垮涔涓锛涓拌恒绌惰界跺涓拌哄浠ュ村ㄧ╃锛浣杩娌¤界‘璁ゅ浠ュ峰浜虹被寸浣ㄣ姝や拌哄璁や负寰芥汉绫荤寸╋杩瑕杩涓姝ョ绌躲浣变拌轰汉浣瑕ュ荤╄川锛浠灏介垮瀹椋╄ヤ

ㄨ浜瀛ㄤ拌洪椋涓＄寰瑰浜锛涓浠变箍娆㈣楗锛杩涓哄′腑涓拌烘ㄧ瑰¤杩绋涓骇锛涓＄舵¤涓姝ユ筹姝ゆ璐硅烘娌℃娉ユ跺′腑涓拌虹

杩涓绉璇存绉板＄涓界跺寰涓拌猴浣ㄧ℃剁杩婊わ涓拌哄氨浼琚ゃ杩绉璇存跺璧锋茬锛涓轰ㄧワ杩婊ゅょ藉琚恫浣姘浣婧惰В轰锛涓拌烘绉婧朵按灏瀛╋浼琚婊ゆ锛

涓杩寰澶跺璁轰典宸ｄ藉杩瀹楠楠璇杩婊よ藉ゆ浣′腑涓拌哄纭浜哄浜杩风瀹楠锛渚濡2006骞村痉界涓椤圭绌舵杈浜甯哥ㄧ茬℃规瀵逛＄涓拌虹锛缁や娴缂╁★朵绉规涔惧涔惧板＄涓涓拌烘板′腑锛娴缂╁＄ヤ涔杈惧75%锛剧惰婊ゆ病璧峰颁涔浣ㄣ澶锛杩椤圭绌惰锛＄ソ剧疆1.5灏讹朵腑涓拌哄苟娌℃惧[1]

2008骞村痉界绌朵汉浜翠负缁寸绌躲杩涓娆′浠涓拌轰腑ㄥ纰冲瀛ㄧ⒊-14璁帮跺坊板＄涓纰-14锋惧э姝ょ绌朵汉浠ラ甯告逛究拌拷韪拌哄ㄥ″叉场杩绋涓缁锛濡伴烘ョ＄锛茬″⒊-14烘借板′腑涓ㄦ护娓ｉ灏辩＄ㄥ娓╀剧疆涓骞达″舵80%宸纰-14杩ュ′腑颁拌哄戒瀛搴杞涓哄朵╄川锛妫娴扮⒊-14骞朵涓瀹崇妫娴颁拌猴绌朵汉杩杩涓姝ョㄨ茶氨规杩琛浜锛纭′腑纰-14烘ヨ拌猴璇存婊ゅ苟涓介绘′拌鸿ュ [2]

绌朵汉跺锛濡＄37 oC剧疆涓骞村★杩涓纰-14ㄦ护娓ｉ浣杩骞堕涓轰拌鸿杩婊ゆ锛ㄥ捐绋涓拌哄瀛搴朵╄川锛杩浜╄川藉涓护娓ｇ揣瀵缁锛句互琚版按涓 [2] 涓″37姘害杩涔楂娓╁害句骞达涓拌虹浣涔娌℃琚交搴わ＄璐ㄥ╁浜锛姝ゅ娲讳腑涓浼浜鸿涔

杩椤圭绌舵杈╅┏拌杩婊ゅ苟涓介绘＄涓涓拌哄ㄥ茬绋涓ュ★浜瀹涓杩涔¤涓浠稿崇绌惰辫渚濡2013骞达娆ф床椋琛涓缁缁FoodDrinkEurope甯浜涓浠藉充涓拌虹锛‘哄″叉场杩绋涓拌哄涔ㄩㄨュ [3] 2015骞村虹涓ㄥ充涓拌虹瀛浣涔风瑙 [4]

杩椤轰究璇翠涓娴缂╁°缇介ｇ灞(FDA)ㄦ杩板甯充涓拌虹涓浠芥涓互娴缂╁″甯歌茬婊ゆ规涓轰锛轰″叉场规浼褰卞′腑涓拌虹 [5] 姝ゆ杩〃浜＄规藉涓拌虹ラ宠涓鸿琛ㄦ婊ゅ浜′腑涓拌烘甯╃浣涓涓璇存缂╁″跺杩绋涓烽瑕杩婊わ规2010骞寸涓椤圭绌讹娴缂╁′腑涓拌虹娴搴界舵朵绫诲¤楂锛浣浠＄涓涓拌虹藉涓濡朵＄规 [6]杩涓㈡扮2006骞寸绌剁璁烘寸涔浠ユ缂╁′腑涓拌虹娴搴撮锛涓昏涓烘缂╁″朵朵娇ㄧ姘寸浣绉姣朵茬℃规瑕灏澶锛姣绔娴缂╁′腑″姣杈楂变缂╁￠甯稿灏濡颁绉宸涓朵规虹＄告锛娴缂╁″苟涓浼璁╀ユ村涓拌恒

涓轰浣涓拌虹浜轰滑杩琛浜涓锛涔纭寰浜涓浜杩灞锛渚濡涓绉涓Innate璞灏辨杩杞哄娈甸浣璞涓ぉ拌虹浠歌′腑涓拌虹惰瀵逛′腑涓拌猴寰涓骞革灏界绌朵汉灏璇浜寰澶娉锛板＄绛绱锛杩浜规璺绂诲搴ㄩ芥涓灏璺绂伙FDA缇界ㄥ璁稿濞烘芥猴骞舵病浠涔濂界规介浣′腑涓拌虹 [5, 7]姝ゅ浣甯垮′腑涓拌猴や涓★杩娌℃浠涔琛涔娉

褰讹′腑涓拌虹绔甯稿锛姝ゅ浣娆㈠★澶у涓蹇蹇朵腑涓拌猴姣绔淇琛＄楗缁瀵瑰ュ悍褰卞瑕翠负捐锛杩涔澶濞烘寤鸿涓杩璁烘蹇涓藉璇ュ缓绔ㄥ椋╃姝ｇ‘璁よ虹涓杩婊よ藉ゅ′腑涓拌衡杩绉璇存绗绉瀛锛涔琚楠璇锛姝ゆ璇

娉ㄩ锛

[1] Ingo Lantz, Ruediger Ternit茅, Jochen Wilkens, Katrin Hoenicke, Helmut Guenther and Gerrit H. D. van der Stegen, Studies on acrylamide levels in roasting, storage and brewing of coffee, Molecular Nutrition & Food Research, 2006, 50, 1039

[2] Matthias Baum, Nadine B?hm, Jessica G?rlitz, Ingo Lantz, Karl Heinz Merz, R眉diger Ternit茅 andGerhard Eisenbrand, Fate of 14C-acrylamide in roasted and ground coffee during storage, Molecular Nutrition & Food Research, 2008, 52, 600

[3] http://www.fooddrinkeurope.eu/uploads/publications_documents/AcrylamideToolbox_2013.pdf

[4] Vural Gokmen, Acrylamide in Food: Analysis, Content and Potential Health Effects, 绗184椤

[5]http://www.fda.gov/downloads/Food/GuidanceRegulation/GuidanceDocumentsRegulatoryInformation/ChemicalContaminantsMetalsNaturalToxinsPesticides/UCM374534.pdf

[6] Rita C. Alves, C. Soares, Susana Casal, J.O. Fernandes, M. Beatriz P.P. Oliveira,  Acrylamide in espresso coffee: Influence of species, roast degree and brew length, Food Chemistry, 2010, 119, 929

[7] http://www.cancer.org/cancer/cancercauses/othercarcinogens/athome/acrylamide

锛浣锛榄瀹锛