烘烤对肉制品中多环芳烃和杂环胺含量的影响  

Influences of grilling on content of polycyclic aromatic hydrocarbons and heterocyclic amine in meat product

作　　者：冯云[1] 彭增起[1] 崔国梅[1] 

机构地区：[1]南京农业大学食品科技学院,江苏南京210095

出　　处：《肉类工业》2009年第8期27-30,共4页Meat Industry

摘　　要：烘烤是肉制品加工中重要的工艺之一,但经烘烤的肉制品中含有多环芳烃、杂环胺等有害物质,对消费者的健康造成很大的威胁。介绍了多环芳烃、杂环胺及其对人体的危害,重点阐述了烘烤对肉制品中多环芳烃和杂环胺含量的影响及其控制方法。Grilling is one of the important processing technologies for meat product. However, poly- cyclic aromatic hydrocarbons （PAHs） , heterocyclicoamin and other harmful substances formed during grill- ing processing are great threat to human health. In this article, it introduces PAHs and heterocyclicoamin as well as their harm on human body. And the influence of grilling on the content of PAHs and heterocycli- coamin in grilled meat products and control methods were mainly discussed.

关 键 词：烘烤 肉制品 多环芳烃 杂环胺 

分 类 号：TS251.1[轻工技术与工程—农产品加工及贮藏工程]