酱卤肉制品中杂环胺的生成及分离检测技术研究进展

酱卤肉制品是我国典型的传统肉制品，在生产加工过程中会产生一类致癌致突变的芳香烃类化合物杂环胺。虽然酱卤肉制品的加工温度较温和，但由于其加工方式的特殊性，也导致了大量杂环胺的产生。本文针对酱卤肉制品加工过程中杂环胺的形成机理、影响因素进行综述，以期为今后酱卤肉制品中杂环胺的研究及相应抑制措施提供进一步的科学依据。同时总结现阶段肉制品中杂环胺的分离检测技术，对现存检测技术的优点及局限性进行分析及评估，为今后杂环胺的分析处理技术提供科学参考和指导方向。

Progress in Understanding the Formation of Heterocyclic Amines in Soy Sauce and Pot-Roast Meat Products and a Review of Separation and Detection Technologies

Soy sauce and pot-roast meat products are typical traditional Chinese meat products. Despite the mild temperature during their production and processing, a large number of heterocyclic amines, a class of carcinogenic and mutagenic aromatic hydrocarbon compounds, can be generated due to the use of the special processing methods. This paper reviews the mechanism of the formation of heterocyclic amines in soy sauce and pot-roast meat products and the factors influencing it during processing in order to provide a scientific basis for future research on heterocyclic amines and developing countermeasures to inhibit their formation. Simultaneously, the currently available methods for the separation and detection of heterocyclic amines from the meat products are summarized, and their advantages and limitations are analyzed, which will provide scientific reference and directions for the analysis and processing of heterocyclic amines in the future.