食品热加工中呋喃研究进展

摘要

Furan, with a wide range of sources and potential carcinogens, is usually found in heating-processed food.How to control and reduce the formation of furan in food has become a research focus in the world in recent years. The toxicity, formation mechanism, detection method, control measures and inhibitor of furan were summarized in detail in order to promote the research of furan in China.%呋喃是食品高温热加工过程中产生的一种潜在致癌性物质，其含量高，来源广泛，因此如何控制和降低呋喃在食品中的产生成为近几年国际研究的热点。本文全面总结了国内外对食品加工过程中呋喃的危害和毒性、形成途径和机制、检测方法、控制措施以及抑制剂筛选等方面研究进展，以期推动我国呋喃研究和控制的进一步发展。