肉制品和胃酸条件下亚硝胺合成阻断作用的研究进展  

Research Progress in Inhibition of N-Nitrosamine Formation in Meat Products and Gastric Acid System

作　　者：李玲[1,2] 夏天兰[1] 徐幸莲[1] 周光宏[1] 

机构地区：[1]南京农业大学教育部肉品加工与质量控制重点实验室,江苏南京210095 [2]临沂大学生命科学学院,山东临沂276005

出　　处：《食品科学》2013年第5期284-288,共5页Food Science

基　　金：教育部博士点基金项目(20090097110002);国家公益性行业(农业)科研专项(200903012)

摘　　要：亚硝胺是一类强致癌性物质,在肉制品加工过程中可由胺类前体物和亚硝化试剂反应形成。本文综述影响肉制品中亚硝胺形成的主要因素:原料肉、加工方式、食盐和亚硝酸盐的添加量、维生素及多酚类等,重点探讨在体内胃酸条件下植物多酚对亚硝胺形成的抑制和促进作用机理。N-nitrosamines are recognized as potential carcinogens which are formed in the reaction between a nitrosating agent and a substance containing an amino group in the processing of meat products.The formation of N-nitrosamine was influenced by the types of raw meats,cooking treatments,the content of sodium chloride and nitrite,vitamin and polyphenols in meat products.Moreover,the mechanism of inhibitory and catalytic effect of plant polyphenols on the formation of n-nitrosamine in gastric acid was discussed in this review.

关 键 词：亚硝胺 亚硝酸盐 控制技术 肉制品 植物多酚 胃酸条件 

分 类 号：TS201.6[轻工技术与工程—食品科学]