Processing contaminants may be defined as substances that are produced in a food when it is cooked or processed, are not present or are present at much lower concentrations in the raw, unprocessed food, and are undesirable either because they have an adverse effect on product quality or because they are potentially harmful. The presence of very low levels of processing contaminants in common foods is becoming an increasingly important issue for the food industry, as developments in analytical techniques and equipment bring foods under closer and closer scrutiny. This review considers the formation of lipid oxidation products, hydrogenation of polyunsaturated fatty acids to prevent lipid oxidation and the associated risk of trans fatty acid formation. The formation of acrylamide in the Maillard reaction is described, as well as the genetic and agronomic approaches being taken to reduce the acrylamide-forming potential of cereal grain. The multiple routes for the formation of furan and associated chemicals, including hydroxymethylfurfuryl, are also described. The evolving regulatory and public perception situations for these processing contaminants and their implications for the cereal supply chain are discussed, emphasising the need for cereal breeders to engage with the contaminants issue.

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减少加工谷物产品中形成污染物的可能性

加工污染物可定义为食品在烹调或加工时产生的物质，在未加工的未加工食品中不存在或以低得多的浓度存在，并且是不可取的，因为它们对产品质量有不利影响或者因为它们可能有害。随着分析技术和设备的发展使食品受到越来越严格的审查，普通食品中存在极低水平的加工污染物正成为食品工业日益重要的问题。本综述考虑了脂质氧化产物的形成、多不饱和脂肪酸的氢化以防止脂质氧化以及反式脂肪酸形成的相关风险。描述了美拉德反应中丙烯酰胺的形成，以及正在采取的遗传和农艺方法来降低谷物的丙烯酰胺形成潜力。还描述了形成呋喃和相关化学品（包括羟甲基糠基）的多种途径。讨论了这些加工污染物不断变化的监管和公众认知情况及其对谷物供应链的影响，强调谷物育种者需要参与污染物问题。