加工肉制品中杂环胺的研究进展  

Heterocyclic Aromatic Amines in Processed Meat Products

作　　者：姚瑶[1] 彭增起[1] 邵斌[1] 王蓉蓉[1] 靳红果[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：《食品科学》2010年第23期447-453,共7页Food Science

基　　金：国家现代农业(肉牛)产业技术体系专项(MATS-BeetCattleSystem)

摘　　要：存在于加工肉制品中的杂环胺主要包括氨基咪唑氮和氨基咔啉两大类,两类杂环胺大多数都具有致癌、致突变作用,特别是2-氨基-3-甲基IQ咪唑并[4,5-f]喹啉(IQ),已被国际癌症研究中心归类为"对人类高可疑致癌物(2A级)"。长期研究表明,随着加工温度的升高和加工时间的延长,杂环胺含量显著上升;原料肉的种类会对产品中杂环胺含量产生影响;此外肉汁和肉汤中的杂环胺含量也是评估其每日摄取量的重要因素之一。本文对杂环胺的结构、分类、生物毒性、提取检测方法等进行综述,重点述评影响其形成的因素,以增进公众对杂环胺的认识。In processed meat products, there are two kinds of heterocyclic aromatic amines （HAAs） such as aminoimidazoazarens and amino-carbolin, which have mutagenic and carcinogenic effects. Especially for IQ （2-amino-3-methyl-imidazo [4,5-f] quinoline）, it is commonly recognized as highly carcinogenic agent to humans by International Agency for the Research of Cancer （IARC）. Long-term investigations indicate that increased processing temperature and prolonged processing time can result in a dramatic increase in the amount of HAAs. The type of raw meat also can exhibit an obvious influence on the content of HAAs. In addition, gravy and broth is one of the most important factors for the assessment of heterocyclic aromatic amine content of the daily intake. In this paper, the structures, classification, toxicity as well as extraction and detection methods of HAAs are introduced. The formation of heterocyclic aromatic amines is discussed to enhance the public attention.

关 键 词：杂环胺 加工肉制品 安全 

分 类 号：TS251.1[轻工技术与工程—农产品加工及贮藏工程]