亚硝酸盐对人体的危害及检测方法的进展  

Harm of nitrite to human body and progress on test methods

作　　者：张颖琦[1,2] 沈俊毅 徐映如 刘志学[1] 

机构地区：[1]同济大学生命科学与技术学院,上海市200092 [2]上海市虹口区疾病预防控制中心

出　　处：《职业与健康》2015年第6期851-855,共5页Occupation and Health

摘　　要：亚硝酸盐(NIT)是氮循环的中间产物,不稳定,俗称"硝盐",主要是指亚硝酸钠和亚硝酸钾,尤以亚硝酸钠为主。亚硝酸盐在自然环境中随处可见,并广泛用于工业、建筑业与食品加工业中;叙述了亚硝酸盐的性质,以及在食品工业中的用途。自20世纪70年代以来,亚硝酸盐用于熟肉制品对人体健康产生影响引起了关注;叙述了亚硝酸盐的急(慢)性毒害(包括致畸和致癌性)及人们在食用肉制品中导致的亚硝酸盐中毒事件;综述了亚硝酸盐的检测方法。Nitrite （NIT） is an intermediate product of the nitrogen cycle, is not stable, commonly known as the ＂salt＂, mainly refers to the sodium nitrite （NaNO2） and potassium nitrite （KNO2）, especially by sodium nitrite. Nitrite can be seen everywhere in the natural environment, and is widely used in industry, construction industry and food processing industry. This paper describes the properties of nitrite, and applications in food industry. Since 1970, nitrite in cooked meat products on the health effects caused concern. This paper describes the acute toxicity, chronic toxicity of nitrite （including teratogenieity and carcinogenicity）, as well as the nitrite-poisoning events caused by eating meat products. Moreover, the authors summarize the detection methods of nitrite.

关 键 词：亚硝酸盐 性质 用途 危害 检测方法 

分 类 号：R135.1[医药卫生—劳动卫生]