陈雪珍¹，詹昌铭²，毛 杰¹，叶彩珠¹

（1.闽北职业技术学院，福建南平 353000；

2.南平市鑫圣宇农业发展综合开发有限责任公司，福建南平 353000）

摘要：煎炸、烘烤、熏烤制品因具有独特的色泽、香气和口感受到消费者的喜爱，但此类热加工食品中存在的危害一直备受关注，其中常见危害物对人体健康产生极大的影响，引起了相关领域研究者的密切关注。本文综述了此类热加工食品中常见危害物杂环胺、呋喃、丙烯酰胺、多环芳烃形成机理和途径、影响因素、抑制措施等研究成果，以加强对热加工食品中危害物的防护和提升热加工食品的安全性。

关键词：高温热加工食品；杂环胺；呋喃；丙烯酰胺；多环芳烃

中图分类号：TS201.6   文献标识码：A   文章编号：1674-506X（2023）03-0085-0007

Research Progress on the Influencing Factors and Inhibition of the Formation of High-temperature Heat-processed Food Hazards

CHEN Xuezhen¹，ZHAN Changming²，MAO Jie¹，YE Caizhu¹

（1.Food Department, Minbei Vocational Technical College, Nanping Fujian 353000, China;

2.Nanping Xinshengyu Agricultural Development Comprehensive Development Co., Ltd., Nanping Fujian 353000, China）

Abstract：Frying, baking and fumigating products are favored by consumers because of their unique color, aroma and taste, but the hazards of such hot-processed foods have been attracting much attention, the common hazards have a great impact on human health, which has aroused the close attention of researchers in related fields. In this paper, we reviewed the research results on the formation mechanism, pathway, influencing factors and control measures of heterocyclic amines, furans, acrylamide, polycyclic aromatic hydrocarbon, etc, which are common hazards in this kind of hot-processed food, to strengthen the protection against hazards of hot-processed food and enhance the safety of hot-processed food processing.

Keywords：high temperature hot processed foods; heterocyclic amines; furans; acrylamide; polycyclic aromatic hydrocarbon

doi：10.3969/j.issn.1674-506X.2023.03-015

收稿日期：2022-12-15

基金项目：2021年度福建省中青年教师教育科研项目（科技类）“闽北果蔬脆片加工工艺的研究”（JAT210949）

作者简介：陈雪珍（1982-），女，硕士，副教授。研究方向：食品加工。

引用格式：陈雪珍,詹昌铭,毛杰,等.高温热加工食品危害物形成的影响因素及其抑制的研究进展[J].食品与发酵科技,2023,59(3):85-90,110.