新疆烤羊肉串中杂环胺的生成规律研究进展

烤羊肉串, 作为新疆特色美食, 以其引人入胜的外观和独特的风味深受广大消费者追捧。然而, 这类经过高温加工的食品容易产生多种致癌物质, 其中之一就是杂环胺。杂环胺主要源自富含蛋白质的动物性食品, 具有强烈的致癌和致突变特性。过量摄入将会提高人体患癌风险, 对人体健康构成严重威胁。杂环胺的生成与反应底物、加工方式以及加工条件等密切相关。本文总结了杂环胺在热加工肉类中的分布状况及其生成的主要因素, 重点综述了新疆特色美食烤羊肉串中杂环胺的生成规律以及抑制策略, 旨在为今后新疆烤羊肉串的绿色加工以及杂环胺的减控方法提供科学理论依据。对消费者的健康饮食具有重要的指导意义。

Research progress on the formation patterns of heterocyclic amines in Xinjiang roast mutton skewers

The formation of heterocyclic amines (HAs) generated during the grilling of lamb skewers, a distinctive Xinjiang cuisine, was investigated in this study. Despite the captivating appearance and unique flavor that make lamb skewers popular among consumers, these high-temperature processed foods are prone to the production of various carcinogenic substances, with one of them being HAs. HAs primarily originate from protein-rich animal-derived foods, exhibiting strong carcinogenic and mutagenic properties. Excessive intake poses a significant threat to human health, increasing the risk of cancer. The research indicates a close correlation between HAs formation and reaction substrates, processing methods, and conditions. This paper summarizes the distribution and distribution of heterocyclic amine in hot processed meat and the main factors of its generation, and focuses on the generation rules and inhibition strategies of heterocyclic amine in Xinjiang special food kebabs, aiming to provide scientific theoretical basis for the green processing of Xinjiang kebabs and the reduction and control method of heterocyclic amine in the future. It has an important guiding significance for consumers'' healthy diet.