肉制品中N-亚硝胺检测与控制的研究进展

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。

Research Progress on N-nitrosamines Detection and Control in Meat Products

N-nitrosamines are recognized a kind of carcinogenic compounds, which formed by the reaction of nitrite and secondary amines under faintly acid circumstance. They are easily generated in particular situations of meat processing. Extensive experimental and some epidemiological data suggest that human are susceptible to carcinogensis by N-nitrosamines and that the presence of these compounds in some foods may be regarded as an aetiologocal risk factor for certain human cancers including cancers of the stomach, oesophagus and nasopharynx. Therefore, great efforts have been made to investigate these compounds on detection, formation and control. This paper discussed sources of N-nitrosamines and harms of N-nitrosamine compounds in meat products, summarizes the measure methods to this class of compounds, as GC, GC-MS, HPLC. The progress of research has been summarized that irradiation and natural plant has been used for blocking and controlling N-nitrosamines in meat products.