加工肉制品中杂环胺的研究进展
杂环胺(heterocyclic amines, HAs)是一类致癌致突变的多环芳香族化合物, 通常在肉类等富含蛋白质的食品原料的热处理过程中产生, 能通过其环外游离氨基与DNA反应生成加合物而产生致癌致突变毒性。当前, 肉类产品加工过程中杂环胺的生成及控制已逐渐成为食品安全领域研究的热点。本文阐述了杂环胺的结构、分类和生物毒性, 探讨分析了肉制品加工过程中杂环胺的形成路径和机制, 总结了近年来杂环胺抑制方法的研究进展, 并对利用模拟体系与先进检测技术探索杂环胺形成机制的研究进行了展望。
Heterocyclic amines (HAs) are a group of carcinogenic and mutagenic heterocyclic aromatic hydrocarbon compounds, which are usually produced during heat treatment of protein-rich food materials such as meat. Generated carcinogenic mutagenic toxicity can be induced by the reaction of free amino groups outside the ring with DNA. At present, the production and control of heterocyclic amines in the processing of meat products have gradually become the focus in the field of food safety. This article described the structure, classification and biological toxicity of heterocyclic amines, discussed the path and mechanism of the formation of heterocyclic amines during the processing of meat products, summarized the research progress of the inhibition methods of heterocyclic amines in recent years and predicted the study on exploring the formation mechanism of HAs using model systems and advanced detection technology.
标题：加工肉制品中杂环胺的研究进展
英文标题：Research progress on heterocyclic amines in processed meat products
作者：
薛超轶 江南大学食品科学与技术国家重点实验室
何志勇 江南大学食品科学与技术国家重点实验室
高大明 江南大学食品科学与技术国家重点实验室
秦昉 江南大学食品科学与技术国家重点实验室
陈洁 江南大学食品科学与技术国家重点实验室
曾茂茂 江南大学食品科学与技术国家重点实验室
中文关键词:肉制品,杂环胺,食品安全,研究进展,
英文关键词:meat products,heterocyclic amines,food safety,research progress,
发表日期：2018-02-22
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