| 肉制品中杂环胺的研究进展 |
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| 引用本文： | 陈敬敬,韩金花,张永胜,师希雄.肉制品中杂环胺的研究进展[J].中国食品卫生杂志,2022,34(1):168-174. |
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| 作者姓名： | 陈敬敬 韩金花 张永胜 师希雄 |
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| 作者单位： | 甘肃农业大学食品科学与工程学院,甘肃 兰州 730070 |
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| 基金项目： | 甘肃省重点研发项目(20YF3NA014)；国家自然科学基金(31760436) |
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| 摘 要： | 杂环胺是富含蛋白质的食品在热加工和风味形成过程中产生的有毒化合物,这些有毒化合物对人体健康产生不利的影响,并且可能具有致突变性和致癌性.随着科技的发展及人们对食品安全的重视,肉制品中杂环胺越来越受到人们广泛的关注.本文主要对肉制品中杂环胺的形成、影响因素、危害、检测方法及控制等方面进行了综述,并对未来的研究方向进行了展...
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| 关 键 词： | 肉制品 杂环胺 形成 影响因素 危害 检测 控制 |
| 收稿时间： | 2021/9/9 0:00:00 |
Research progress of heterocyclic amines in meat products |
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| CHEN Jingjing,HAN Jinhu,ZHANG Yongsheng,SHI Xixiong.Research progress of heterocyclic amines in meat products[J].Chinese Journal of Food Hygiene,2022,34(1):168-174. |
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| Authors: | CHEN Jingjing HAN Jinhu ZHANG Yongsheng SHI Xixiong |
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| Affiliation: | College of Food Science and Engineering, Gansu Agricultural University, Gansu Lanzhou 730070, China |
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| Abstract: | Heterocyclic amines are toxic compounds formed in the process of thermal processing and flavor formation of protein-rich foods. These toxic compounds have adverse effects on the human health and may be mutagenic and carcinogenic. With the development of science and technology and people''s attention to food safety, heterocyclic amines in meat products have attracted more and more attention. This article mainly describes the formation, influencing factors, hazards, detection method and control of heterocyclic amines in meat products, and prospects for future research directions. |
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| Keywords: | Meat products heterocyclic amine form influencing factors hazards detection control |
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