加工肉制品中杂环胺的形成与控制  

The formation and control of heterocyclic aromatic amines in processed meat products

作　　者：万可慧[1] 邵斌[1] 姚瑶[1] 石金明[1] 

机构地区：[1]南京农业大学食品科技学院,南京210095

出　　处：《食品科技》2012年第6期168-172,共5页Food Science and Technology

摘　　要：煎炸熏烤肉制品容易导致杂环胺的产生。杂环胺大多具有致癌致突变性,特别是2-氨基-3-甲基咪唑并[4,5-f]喹啉(IQ),已被国际癌症研究中心列为"对人类高可疑致癌物(2A级)",对人体的健康存在极大的危害。主要对杂环胺形成的影响因素进行了分析,并提出了具体的抑制措施,以增加公众对杂环胺的认识,为健康饮食提供科学依据。Heterocyclic aromatic amines are formed easily in fried, smoked and roasted meat products. Most of heterocyclic aromatic amines are mutagenic and carcinogenic, especially for IQ （2-amino-3- methyl-imidazo[4,5-f]quinoline）, which is commonly recognized as highly carcinogenic agent to humans by International Agency for the Research of Cancer（IARC）. This paper reviewed the current knowledge on the formation of heterocyclic aromatic amines in processed meat products and put forward the specific control measures, which could enhance the public attention and provide scientific basis of a healthy diet.

关 键 词：杂环胺 肉制品 形成 控制 

分 类 号：TS251.1[轻工技术与工程—农产品加工及贮藏工程]