我国作为水产养殖和消费总量第一大国，水产品引发的过敏问题越来越受到关注，近些年来，因食用水产品而导致的过敏事件日益增多。该研究综述了近年来热加工技术（蒸、煮、高温压力）、非热加工技术（超高压、低温等离子体、超声波和辐照）以及两种加工技术联用对水产品过敏原消减的研究，指出热加工技术主要通过使蛋白质变性来消减过敏原的致敏性，非热加工技术则通过掩盖或破坏过敏原抗原表位来消减过敏原致敏性，为低致敏性水产品开发提供了重要基础和技术参考。不断探究过敏原诱导过敏反应发生的机理，加快推进低致敏性水产品加工技术在实际生产中的应用，有利于控制和降低水产品过敏所带来的风险。

China is the largest country in aquaculture and total consumption of aquatic products, and the allergic problem caused by aquatic products has attracted more and more attention. In recent years, incidence of allergy caused by the intake of aquatic product has increased gradually. This paper reviews recent research on the allergen reduction of aquatic products by thermal processing technologies (steaming, boiling and high temperature pressure), non-thermal processing technologies (ultra-high pressure, cold plasma, ultrasound and irradiation), and the combination of the two processing technologies. It is pointed out that thermal processing technologies mainly reduce allergenicity via denaturing the proteins, whilst non-thermal processing technologies reduce allergenicity via masking or destroying the antigenic epitopes of allergens. These results provide an important basis and technical reference for further development of hypoallergenic aquatic products. Continuing investigations on the mechanisms underlying the allergic reactions caused by allergens, and accelerating the development of the application of hypoallergenic aquatic processing technologies in practical production, are both conducive to controlling and reducing the risks associated with aquatic product allergy.

国家自然科学基金面上项目（31972205）；厨房电器健康烹饪技术创新联盟（2021029）