식품 중에 함유된 유해성 아크릴아마이드의 문헌적 고찰

Abstract

In 2002 Swedish National Food Administration(SNFA) was detected acrylamide in baked and fried foods, were carcinogen suspicious material, after being announced, IARC(International Agency for Research on Cancer) were classified 'Group 2A carcinogen' and treated about hazard specific gravity. The acrylamide present in high concentrations in heat treated food products rich in carbohydrates, and like this research variously research was executed about that mechanism of formation, reducing, toxicity, method of analysis, content in food. The formation of acrylamide was comes to created with non-enzymatic browning reaction by sugars and amino acids with maillard reaction, out of this combination of glucose and asparagine are accomplished mostly composition. In the all countries of the world executed monitoring test and hazard evaluation about acrylamide, but international acceptable daily intakes and provisional tolerable weekly intakes were not concluded. For acrylamide reducing find result of research that the raw material(potato etc.) control heating time and heating temperature, pH, and when preprocessing soaking temperature and time. Especially to in case 60℃ distilled water to soaking 45 minute bring about 74% formation of acrylamide to reduction, also be with various research were advanced for reducing of it. In future the research of acrylamide hazard affect to the human body continuous must be enforced, and so must set up the foothold will be able to contribute national dietary life development and healthily.