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N-亚硝胺是一类公认的带有强毒性的化合物,是在弱酸性条件下由亚硝酸盐和二级胺反应生成的一种致癌物质,在肉制品特定的加工环境中容易生成。以往研究表明:人类是挥发性亚硝胺引起癌症的易感群体,这些物质存在于食物中被认为是某些人类癌症包括胃癌、食道癌及鼻咽癌等癌症的致病危险因子,所以国内外对食物中挥发性亚硝胺的检测、形成和控制进行了大量的研究。本文介绍了肉制品中N-亚硝胺的来源和危害;总结了该类化合物的检测方法,如气相色谱法(GC)、气相色谱质谱联用法(GC-MS)、高效液相色谱法(HPLC)等;应用辐照和天然植物等阻断剂消除和控制肉制品中N-亚硝胺技术措施的研究进展。 相似文献
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烧烤肉制品加工中多环芳烃和杂环胺形成途径及其防控方法研究进展 总被引:1,自引:0,他引:1
烧烤肉制品因具有独特的色泽、香气和口感受到消费者的喜爱,但传统烤制通常是在高温条件下进行,肉制品在高温下会发生脂肪裂解、美拉德反应等生成多环芳烃、杂环胺等有害物质。该文综述了烧烤肉制品中多环芳烃、杂环胺等有害物质形成途径、影响因素、抑制方法的研究进展,主要阐述了烧烤肉制品通过HAVA机理和Diels-Alder机理形成多环芳烃,通过自由基途径及美拉德反应形成杂环胺,并为此提出合理控制烤制温度和烤制时间,合理选择烤制技术,添加外源物质抑制有害物质的生成等防控方法,为优化烧烤肉制品加工工艺,促进肉制品行业的绿色安全发展提供理论基础。 相似文献
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杂环胺常见于如禽肉、鱼肉等富含蛋白质的热加工肉制品中,是一类杂环芳香族化合物。杂环胺具有极强的致癌致突变性,通常在肉制品于100℃及以上的高温烹制过程中产生。长期摄入具有高含量杂环胺的肉制品,会增加消费者患肿瘤患癌的风险。天然抗氧化物质具有抗氧化活性,且毒性小,安全性高,现已普遍应用于肉制品加工领域。通过添加天然抗氧化物质抑制肉制品中杂环胺的生成是当前研究热点。本文简要介绍了杂环胺的分类、形成等,并重点综述了近10年天然抗氧化物质对肉制品杂环胺形成的影响研究进展,其中,重点围绕多酚类化合物、黄酮类化合物、香辛料3类具有代表性的天然抗氧化物质对肉制品中杂环胺形成的影响进行了详尽的阐述。最后对未来的研究提出了展望。 相似文献
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以固相微萃取-气相色谱-质谱联用技术对抗坏血酸与半胱氨酸的模式反应产物进行鉴定,研究pH值和缓冲剂浓度对模式反应形成香味化合物的影响。依赖于不同的pH值条件,模式反应主要产生呋喃、吡嗪、噻唑、噻吩及含硫脂环化合物,这些化合物种类及产量的变化形成各具特色的肉香风味,呋喃类化合物主要形成于低pH值条件下,而吡嗪类化合物则易于在碱性条件下生成,噻唑类化合物的形成与pH值的依赖性不太显著,但过高的酸度会抑制其生成,中性偏碱的条件对噻吩和含硫脂环化合物的生成有利;Na2HPO4-NaH2PO4缓冲剂对模式反应没有催化作用,它们对模式反应形成香味化合物的影响体现于其维持反应体系pH值稳定的能力,0.20mol/L Na2HPO4-NaH2PO4缓冲剂对维持反应体系pH值的相对稳定是合适的。 相似文献
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考察了复杂美拉德3组分反应体系“L-抗坏血酸-L-半胱氨酸-甘氨酸(ASA-Cys-Gly)”,在不同pH值(4.5,5.8,7.0,8.0,9.5)溶液中挥发性物质的生成情况。采用顶空固相微萃取-气相色谱-质谱(HS-SPME-GC-MS)联用技术及内标和标准物质对比分析、鉴定各反应体系中挥发性的物质。在各物质自降解及2组分体系反应挥发性物质生成与分布研究的基础上,探讨pH值对L-抗坏血酸-L-半胱氨酸-甘氨酸3组分体系挥发性化合物形成的影响。结果表明,3组分体系生成的挥发性化合物主要为噻吩、噻唑、吡嗪及硫醇等化合物。在不同pH值条件下,3组分反应中各挥发性物质生成的种类及含量有显著差异:噻吩类化合物在酸、碱性条件下均可生成,且种类多,含量高,是复杂美拉德反应体系的优势生成物;而噻唑和吡嗪类化合物主要在中、碱性条件下生成;硫醇类化合物主要在酸性条件下生成。根据各体系中挥发性物质的生成情况,提出不同pH值下各体系挥发性物质可能的形成机制。 相似文献
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高温肉制品因具有独特的色泽、香气及口感而备受消费者青睐。但高温肉制品在高温条件下进行加工,其中的还原糖和氨基酸等会通过自由基途径或美拉德反应生成杂环胺等有害物质。本文综述了高温肉制品中杂环胺形成途径、防控方法及其在体内代谢调控的研究进展,基于此提出在热加工过程中应合理选择加工方式、食用油脂、糖及金属阳离子、天然香辛料及抗氧化剂等;摄入体内后应通过降低杂环胺活性、抑制杂环胺活化过程、酶降低杂环胺遗传毒性、核苷酸切除修复降低杂环胺在体内代谢消化吸收率等方法减控杂环胺在体内的消化吸收,调节杂环胺在体内代谢。本文可为优化高温肉制品加工工艺,促进肉制品行业绿色发展和提高消费者健康水平提供依据。 相似文献
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Thaís de Moura Neves Diogo Thimoteo da Cunha Veridiana Vera de Rosso Semíramis Martins Álvares Domene 《Comprehensive Reviews in Food Science and Food Safety》2021,20(1):526-541
Cooking improves digestibility, palatability, and microbiological profile of meats, but can produce compounds with carcinogenic potential, such as heterocyclic amines (HAs) and polycyclic aromatic hydrocarbons (PAHs). It has been shown that the formation of these compounds in meats can be inhibited by spiced marinades, but there is a complexity to check and compare the results of isolated studies with so many variables involved. Thus, this work aimed to review studies that evaluated the effects of spices on the formation of HAs and PAHs in meats according to cooking techniques and spice type. A meta-analysis with a random effect model was conducted using response ratios (R) to identify and summarize previous results and answer the research question. The use of spices before frying (R* = 0.52), grilling (R* = 0.63), or roasting (R* = 0.74) meat, and spicing with garlic and onion (R* = 0.57), pepper (R* = 0.63), and other spices with phenolic compounds (R* = 0.63), decrease the formation of HAs and PAHs, due to the antioxidant and electron transfer capacity. In this article, we discuss how the improvement of culinary techniques with the dissemination of knowledge about meat preparation conditions is an effective strategy for reducing the formation and ingestion of HAs and PAHs; this is important due to the growing evidence about the association between meat consumption and chronic diseases. This is the first systematic review with meta-analysis about this topic and can guide industry, food services, and population to improve the safety associated with meat consumption. 相似文献
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Vic Shao-Chih Chiang 《Critical reviews in food science and nutrition》2017,57(6):1153-1173
Red meat is consumed globally and plays an important role in the Western diet. Its consumption is however linked with various types of diseases. This review focuses on the relationship of red meat with cancer, its dependency on the thermal processing methodology and the subsequent physiological effects. The epidemiological evidence is discussed, followed by introduction of the species that were hypothesized to contribute to these carcinogenic effects including polycyclic aromatic hydrocarbons (PAHs), heterocyclic amines (HCAs), N-nitroso compounds (NOCs), heme iron, and macromolecular oxidation products. Their carcinogenic mechanisms were then addressed with further emphasis on the involvement of inflammation and oxidative stress. The thermal processing dependency of the carcinogen generation and the partially elucidated carcinogenic mechanism both represent doorways of opportunities available for the scientific manipulation of their impact after human consumption, to minimize the cancer risks associated with red meat. 相似文献
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Polycyclic aromatic hydrocarbons (PAHs) in different types of smoked meat products from Serbia 总被引:3,自引:0,他引:3
The contents of the16 EU priority PAHs in six different meat products from Serbia (beef ham, pork ham, bacon without skin, bacon with skin, cajna sausage and sremska sausage) were examined during the process of smoking. All these meat products from meat industry Zlatiborac, Mačkat, Serbia presented in this study, have not previously been analysed concerning to their contents of PAH compounds. Determination and quantification of PAHs in meat products were performed by a Fast GC/HRMS method. The maximum level for benzo[a]pyrene (BaP) of 5 μg/kg in smoked meat products was not exceeded in any samples. BaP comprises in general 4.6% of the total sum of the 16 EU priority PAHs and 15.2% of the total sum of the 12 IARC PAH compounds. The suitability of BaP as a marker both for 16 EU priority PAHs and 12 IARC probably and possibly carcinogenic PAHs was checked by applying correlation analysis. 相似文献
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杂环胺(heterocyclic amines,HAs)是肉制品热加工过程中产生的一类具有极强致畸致癌活性的有毒化合物,其中2-氨基-3-甲基咪唑并[4,5-f]喹啉(2-amino-3-methyl-imidazo[4,5-f]-quinoline,IQ)和2-氨基-3,4-二甲基咪唑并[4,5-f]喹啉(2-amino-3,4-dimethyl-imidazo[4,5-f]-quinoline,MeIQ),2-氨基-1-甲基-6-苯基咪唑并[4,5-b]吡啶(2-amino-1-methyl-6-phenylimidazo[4,5-b]-pyridine,PhIP),1-甲基-9H-吡啶并[3,4-b]吲哚(1-methyl-9Hpyrido[3,4-b]indole,Harman)和9H-吡啶并[3,4-b]吲哚(9H-pyrido[3,4-b]indole,Norharman)3类HAs在热加工肉制品中较为常见且分布广泛。本文即围绕上述3类HAs,简要分析其形成的途径及机制,并详细阐述外源添加植物多酚抑制HAs形成的作用机制,最后依据现有研究归纳总结出多酚化合物抑制HAs与其化... 相似文献
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Accurate assessment of human intake of mutagenic/carcinogenic heterocyclic amines (HAs) is necessary for epidemiological studies and future risk assessment. Using questionnaires, the frequency of consumption of specific dishes can be obtained at an individual level and linked to analyzed concentrations of different compounds in corresponding dishes. Some typical Swedish cooked meat dishes, hamburgers and kebab, industrially prepared or from fast food outlets and restaurants, were analyzed regarding their content of 11 different HAs. The amount of each of these compounds was below 0.1 ng/g cooked weight in most of the industrially prepared products. The total amount of HAs was highest in the kebab samples. The intake of HAs from 200 g of the dishes was estimated to range from not detectable levels to 0.6 microg. The results of the present study indicate that the content of HAs in a specific dish may vary with origin, and that the concentrations of HAs in commercial fried meat products are generally low, although some of these food items may contain elevated amounts. 相似文献