肉制品加工中有害物检测及控制技术研究进展
随着人们生活水平的提高, 肉制品的消费量日益增多, 肉制品的安全性也倍受广大消费者的关注。肉制品加工过程中带来或产生的亚硝胺类、杂环胺类、多环芳烃类以及生物胺类等有害物质, 一定程度上会危害消费者健康。有关这些有害物质的检测与控制技术已成为肉品科学领域中的研究热点, 国内外学者对此展开了大量的研究。本文综述了高效液相色谱法、气相色谱法、液相色谱-质谱法和毛细管电泳法等技术在肉制品有害物检测中的应用研究进展, 并阐述了肉制品加工中的有害物质(亚硝酸盐及亚硝胺类、杂环胺类、多环芳烃类以及生物胺类)的控制技术, 为建立肉制品加工中有害物质的高效准确检测方法及控制技术提供理论参考。
With the improvement of people's living standard, the consumption of meat products is increasing day by day, and the safety of meat products is also paid more attention by the consumers. However, there are some hazards in meat products which are formed during processing, such as nitrite and nitrosamines, hetercyclic aromatic amines, polycyclic aromatic hydrocarbons and biogenic amines. They have become a serious threat to people's health. The detection and control measures have earned overarching concern in the field of meat science, and domestic and overseas scholars have carried out numerous studies in recent years. This paper summarized recent progress of detection measures, including high performance liquid chromatography (HPLC), gas chromatography (GC), liquid chromatography-mass spectrometry (LC-MS), as well as capillary electrophoresis (CE), and the control measures of hazards in meat products (nitrite and nitrosamines, hetercyclic aromatic amines, polycyclic aromatic hydrocarbons and biogenic amines). It provided a theoretical reference for the establishment of accurate and efficient detection and control measures of hazards in meat products.
标题：肉制品加工中有害物检测及控制技术研究进展
英文标题：Research progress of detection and control measures of hazards in meat products
作者：
张苏苏 吉林大学食品科学与工程学院
苑冰冰 吉林大学食品科学与工程学院
赵子瑞 吉林大学食品科学与工程学院
陈治旭 吉林大学食品科学与工程学院
张凌 吉林大学食品科学与工程学院
周亚军 吉林大学食品科学与工程学院
中文关键词:肉制品加工,有害物质,检测,控制,
英文关键词:meat product processing,hazard,detection,control,
发表日期：2017-05-17
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