肉制品中亚硝胺形成机制及植物源提取物对其阻断效果的研究进展

亚硝胺是一类强化学致癌物,肉制品加工过程中可由亚硝化试剂和胺类化合物在弱酸性条件下反应形成。本文综述了加工肉制品中亚硝胺的形成机理、形成影响因素以及其对人体的潜在危害(致癌性和致突变性),进而从肉制品加工的角度着手,重点探讨了植物源天然提取物(天然果蔬提取物、天然香辛料提取物、中草药提取物)对亚硝酸盐的清除能力以及对亚硝胺形成的阻断作用,为抑制规模化肉制品加工生产中的亚硝胺形成提供理论指导。

Recent Progress in Understanding Formation Mechanism of N-Nitrosamines in Processed Meat Products and Inhibition of N-Nitrosamines by Botanical Extracts

N-Nitrosamines are recognized as potential chemical carcinogens that are formed in the reaction between a nitrosating agent and an amino group-containing substance during the processing of meat products under weakly acidic condition. The formation mechanism of N-nirtosamines in processed meat products, the factor that influences their formation and their potential health hazards (carcinogenicity and mutagenicity) are reviewed in this paper. The focus is on the nitrite-scavenging capacity and the nitrosamine formation-inhibitory capacity of natural botanical extracts (fruit and vegetable extracts, spice extracts, and herbal extracts) during meat processing. It is expected that this review will provide theoretical guidance for controlling the formation of nitrosamines during massive meat production.