Acrylamide is a white crystalline chemical, is the production of polyacrylamide raw materials. Polyacrylamide is mainly used for water purification, pulp processing and pipeline coating and so on. Starch products are prone to acrylamide at high temperatures (> 120 ° C). Studies have shown that the human body through the digestive tract, respiratory tract, skin and mucous membranes and other means of exposure to acrylamide, drinking water is one of the important contact pathways. A survey of occupational exposure to acrylamide and accidental exposure to acrylamide shows that acrylamide has neurotoxic effects, but the World Health Organization says it is difficult to establish safety standards because it is difficult to determine which concentration of acrylamide will be carcinogenic.
Acrylamide is an unsaturated amide, alias AM, the monomer is a colorless transparent flake crystal, the boiling point of 125 ° C (3325Pa), the melting point of 84 ~ 85 ° C, density 1.122g / cm3. Soluble in water, ethanol, ether, acetone, chloroform, insoluble in benzene and heptane, in the acid environment can be hydrolyzed into acrylic acid. Is the organic synthesis of monomer materials, the production of pharmaceuticals, dyes, paint intermediates. The acrylamide monomer is stable at room temperature, but it is prone to polymerization when it is at or above the melting point, oxidative conditions, and under ultraviolet light. When heated to dissolve, acrylamide releases a strong corrosive gas and nitrogen oxide compounds.
Stable at room temperature, but when the sudden polymerization of polymerization. Flammable, by high heat decomposition of corrosive gases. Very toxic, LD50 126mg / kg. The central nervous system is harmful, and may cause cancer, the eyes and skin also have a strong stimulating effect.
Acrylamide is mainly formed during the cooking process of high carbohydrate, low-protein plant food heating (above 120 ° C). 140-180 ° C for the formation of the best temperature, and in the food processing before the detection of acrylamide; in the processing temperature is low, such as boiled, the level of acrylamide is quite low. Water content is also an important factor affecting its formation, especially in the final stage of baking, fried food moisture reduction, the surface temperature increases, the acrylamide formation is higher; but coffee, except in the late baking. The main precursors of acrylamide are free aspartic acid (representative amino acids in potatoes and cereals) and reducing sugars, both of which produce Maillard reactions to produce acrylamide. Acrylamide formed in food is relatively stable; but with the exception of coffee, with the storage time, acrylamide content will be reduced.