CAJ | 학술논문

食品中的丙烯醛是食品在高温加工过程中产生的内源污染物，碳水化合物、植物油、动物脂肪和氨基酸是其形成前体。碳水化合物的高温裂解、甘油脱水、多不饱和脂肪酸的脂质氧化等过程都可以产生丙烯醛。丙烯醛可以与谷胱甘肽、DNA、蛋白质等形成加合物，积累氧自由基，对呼吸系统、心血管系统、生殖系统、神经系统等形成不同程度的危害。目前主要通过减少或消除前体物质、改变加工方式和条件、加入抗氧化剂、含硫和含氮化合物等清除剂对丙烯醛进行控制。本文综述了国内外在食品中丙烯醛形成的途径、对人体的危害以及控制途径方面的研究进展，希望能为食品中有效地抑制丙烯醛形成的研究提供参考。
식품중적병희철시식품재고온가공과정중산생적내원오염물，탄수화합물、식물유、동물지방화안기산시기형성전체。탄수화합물적고온렬해、감유탈수、다불포화지방산적지질양화등과정도가이산생병희철。병희철가이여곡광감태、DNA、단백질등형성가합물，적루양자유기，대호흡계통、심혈관계통、생식계통、신경계통등형성불동정도적위해。목전주요통과감소혹소제전체물질、개변가공방식화조건、가입항양화제、함류화함담화합물등청제제대병희철진행공제。본문종술료국내외재식품중병희철형성적도경、대인체적위해이급공제도경방면적연구진전，희망능위식품중유효지억제병희철형성적연구제공삼고。
Acrolein is a food contaminant produced during high-temperature processing of foods and cooking using carbohydrates, lipids and amino acid as the precursors. The reaction mechanism includes retro-aldol cleavage of dehydrated carbohydrates, dehydration of glycerol and lipid peroxidation of polyunsaturated fatty acid. Acrolein can form adducts with glutathione, DNA and protein in the cells, thus disrupts the function of respiratory, cardiovascular, reproductive and nervous system etc. The mitigation pathways for acrolein in foods include:removing or reduction of the precursors for acrolein production, taking moderate technology and processing conditions, and using acrolein scavengers, such as antioxidants, S-and N-containing compounds. This article reviews the formation pathways of acrolein, its harmful effect on health and the control approach, which is in order to provide a reference for the inhibition of formation of acrolein in foods effectively.