加工过程所产生之毒素（一）丙烯醯胺Acrylamide.ppt

* 不同油炸油之差異 P.K. Lim, Journal of Food Science, 2013, T1-T7. 棕櫚油椰子油芥花油黃豆油 * 利用酵母菌移除丙烯醯胺 M. B. H. Rahim, et., al., Journal of Basic Microbiology 2012, 52, 573–581 所需碳源 丙烯醯胺濃度0.5g/l * 細胞生長與丙烯醯胺降解曲線 * 結論 食物中丙烯醯胺確實不利於人體健康。 對於高風險食物,如洋芋片,薯條,油條,部分烘焙食品及咖啡應減量攝取。 家庭製備食物應少油炸及燒烤。 政府有責任進行國人曝露量調查，以為風險評估及追管基礎，如我國特有之裹粉炸雞塊？炸臭豆腐？傳統小漢餅？咖啡？黑糖？糖醋里肌？調味保久奶？ 學者專家應協助業者進行減量行動。 政府及學者應聯手進行對消費者的教育。 * * AA in Almond products * Almond – roasted Tem./Time * AA in curries * AA in coconut milk * 台灣食品含量一 鄭維智等人：Journal of Food and Drug Analysis, Vol. 14, No. 2, 2006, Pages 207-214 炸麵筋、泡麵、杯麵、洋芋片、油條、老油條。 * 續 * 台灣食品含量二 WEI CHIH CHENG, et., al., Journal of Food Protection, Vol. 75, No. 12, 2012, Pages 2158–2162 * 主要食物來源 The major contributing food groups were ：French fries,薯條 potato crisps,洋芋片 coffee,咖啡 biscuits/pastries, bread and rolls/toasted bread. 奶油酥餅/丹麥奶酥,麵包及甜麵包/烤吐司/油條 * 膳食曝露量推估 Franco Pedreschi, et., al., J Sci Food Agric 2014; 94: 9–20 * Dietary contribution of coffee * CODE OF PRACTICE FOR THE REDUCTION OF ACRYLAMIDE IN FOODS , CAC/RCP 67-2009 * * Reduction from Production Stage Raw materials Control/Addition of other Ingredients Food Processing and heating 由製程中予以降低 * Raw materials 原料的選擇-馬鈴薯 品種 種植地區 採收季節 Saeedeh Shojaee-Aliabadi , et., al., J Sci Food Agric 2013; 93: 2556–2561 * 截切基因技術 Caius M. Rommens, et., al., Plant Biotechnology Journal, (2008) 6, pp. 843–853 Silencing of asparagine synthase genes limits asparagine biosynthesis in potato tubers. This new method is based on the tuber-specific silencing of two genes in asparagine biosynthesis, and reduces the concentration of free asparagine by up to 95%. Silencing of the potato asparagine synthetase genes (StAs1 and StAs2) decreases the accumulation of asparagine. 截切天門冬醯胺合成酵素基因,限制天門冬醯胺之生合成。 * 主要基因片段 1.StAs1 gene fragment ；2. StAs2 gene fragment * 肥料的影響 Ernst Albrecht Weber, et., al., J. Plant Nutr. Soil Sci. 2008, 171, 643–655 Nitrogen fertilizers leading to high crude protein concentrations caused significantly increas