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加工肉制品中杂环胺的形成与控制 被引量：3

The formation and control of heterocyclic aromatic amines in processed meat products
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摘要 煎炸熏烤肉制品容易导致杂环胺的产生。杂环胺大多具有致癌致突变性,特别是2-氨基-3-甲基咪唑并[4,5-f]喹啉(IQ),已被国际癌症研究中心列为"对人类高可疑致癌物(2A级)",对人体的健康存在极大的危害。主要对杂环胺形成的影响因素进行了分析,并提出了具体的抑制措施,以增加公众对杂环胺的认识,为健康饮食提供科学依据。 Heterocyclic aromatic amines are formed easily in fried, smoked and roasted meat products. Most of heterocyclic aromatic amines are mutagenic and carcinogenic, especially for IQ （2-amino-3- methyl-imidazo[4,5-f]quinoline）, which is commonly recognized as highly carcinogenic agent to humans by International Agency for the Research of Cancer（IARC）. This paper reviewed the current knowledge on the formation of heterocyclic aromatic amines in processed meat products and put forward the specific control measures, which could enhance the public attention and provide scientific basis of a healthy diet.
作者 万可慧 邵斌 姚瑶 石金明
机构地区 南京农业大学食品科技学院
出处 《食品科技》 CAS 北大核心 2012年第6期168-172,共5页 Food Science and Technology
关键词 杂环胺 肉制品 形成 控制 heterocyclic aromatic amines meat products formation control
分类号 TS251.1 [轻工技术与工程—农产品加工及贮藏工程]
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参考文献19

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二级参考文献46

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共引文献20

同被引文献41

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食品科技
2012年 第6期

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