肉制品加工过程中harman和norharman形成机制研究进展  

Recent Progress in Understanding the Formation Mechanism of Harman and Norharman in Cooked Meat Products during Processing

作　　者：潘晗[1] 王振宇[1] 郭海涛[1] 倪娜[1] 张德权[1] 

机构地区：[1]中国农业科学院农产品加工研究所,农业部农产品加工重点实验室,北京100193

出　　处：《肉类研究》2013年第8期31-34,共4页Meat Research

基　　金：“十二五”国家科技支撑计划项目(2012BAD29B03-05);公益性行业(农业)科研专项(201403065);国家现代肉羊产业技术体系项目(CARS-39)

摘　　要：1-甲基-9H-吡啶[3,4-b]吲哚(harman)和9H-吡啶[3,4-b]吲哚(norharman)是肉制品加工过程中形成的一类具有潜在毒性的β-咔啉生物碱,主要在高温体系下通过氨基酸裂解形成。本文概述肉制品加工过程中harman和norharman的形成机制,重点阐述加工方式对harman、norharman的作用规律,分析harman、norharman的前体物、生成途径及抑制措施,为肉制品加工工艺的革新和营养健康肉制品的开发提供基础。1-Methyl-9H-pyrido[3,4-b]indole （harman） and 9H-pyrido[3,4-b]indole （norharman） are two heterocyclic β-carbolines with potential toxicological activity that appear in processed meat products. They are formed by the pyrolysis of amino acids at high temperatures. The formation mechanisms of hamaan and norharman in processed meat products are summarized in this review, with emphasis on describing the effect of different cooking methods on their formation and as well as their precursors and inhibitors. In conclusion, this paper will hopefully provide a basis for the development of innovative cooking technologies and healthy meat products.

关 键 词：杂环胺 HARMAN NORHARMAN 机制 

分 类 号：TS251.1[轻工技术与工程—农产品加工及贮藏工程]