外源物质在食品加工过程中的变化与安全性  

Transformation and safety of exogenous chemical compounds during food processing

作　　者：徐振林[1] 雷红涛[1] 王弘[1] 沈玉栋[1] 杨金易[1] 孙远明[1] 

机构地区：[1]广东省食品质量安全重点实验室,华南农业大学食品学院,广州510642

出　　处：《食品安全质量检测学报》2012年第5期360-366,共7页Journal of Food Safety and Quality

基　　金：国家自然科学基金项目(31271865);国家重点基础研究发展计划(973计划)课题(2012CB720803)

摘　　要：许多农药、兽药、毒素、食品添加剂、重金属、环境污染物等外源物质不但本身有一定毒性,污染食品后对人体造成危害,而且在食品加工过程中也会发生变化而导致食品的二次污染,可能分解为毒性更强的物质,或与食品内源组分发生反应产生新的有害物质,或与其他物质之间存在毒性协同增强作用等。实际上,大量的外源物质在食品加工过程中的变化与安全性问题尚未研究。本文对该领域的研究进展进行了综述,期望引起相关研究者的重视。The residues of exogenous chemical compounds such as pesticides,veterinary drugs,mycotoxins,food additives,heavy metals and environmental pollutants in foods are harmful to human health.Moreover,some compounds may transform to new noxious substance during food processing and result in second contaminant.For example,some compounds may degrade during food processing and form noxious degradation products,and some may react with food components to form new noxious substance and some may result in synergistic effect with other noxious substance.These problems have not been received full attention.Therefore,current trends on the transformation of exogenous chemical compounds during food processing and the safety of transformation products were summarized in this review.

关 键 词：食品 加工 外源物质 安全 

分 类 号：TS201.2[轻工技术与工程—食品科学]