煎炸对肉制品中杂环胺及多环芳香烃化合物含量的影响及其控制措施  

Effect Factors of Formation of Polycyclic Aromatic Hydrocarbon and Heterocyclic Amines in Fried Meat and Control Measures

作　　者：孟晓霞[1] 彭增起[1] 冯云[1] 

机构地区：[1]南京农业大学食品科技学院,南京210095

出　　处：《肉类研究》2009年第6期52-55,共4页Meat Research

摘　　要：煎炸是最常用的烹调方法之一。肉类食品在煎炸过程中能产生杂环胺、多环芳香烃等强致癌物,对人体健康存在极大的危害。本文就影响煎炸肉制品中杂环胺及多环芳香烃化合物形成的因素进行了分析,并提出具体的控制措施。Fried meat is one common food. However, in the frying process ,strong carcinogen will be produced such as polycyclic aromatic hydrocarbons, heterocyclic amines and harm to human health. This article studied the formation conditions of polycyclic aromatic hydrocarbon and heterocyclic amines in fried meat, and list the control measures.

关 键 词：煎炸 杂环胺化合物 多环芳香烃化合物 

分 类 号：TS251.1[轻工技术与工程—农产品加工及贮藏工程]