肉制品中亚硝胺形成影响因素和控制措施研究进展  

Research progress in impact factors and control technology of nitrosamines in meat products

作　　者：黄智[1] 程伟伟[1] 张大磊[1] 闫丹丹[1] 陈晓[1] 吴红[1] 郭善广[1] 蒋爱民[1] HUANG Zhi CHENG Wei-wei ZHANG Da-lei YAN Dan-dan CHEN Xiao WU Hong GUO Shan-guang JIANG Ai-min(College of Food Science, South China Agricultural University, Guangzhou 510642, China)

机构地区：[1]华南农业大学食品学院,广东广州510642

出　　处：《食品工业科技》2016年第21期372-376,共5页Science and Technology of Food Industry

基　　金：公益性行业(农业)科研专项(201303082);国家自然科学基金(31171710)

摘　　要：亚硝胺是在弱酸性条件下由亚硝酸盐和胺类物质反应生成的一种致癌物质。本文阐述了亚硝胺形成机理及影响因素,并介绍了亚硝胺控制措施的研究进展,为亚硝胺的控制提供参考。Nitrosamine is a kind of carcinogenic substance which is generated by nitrite and amines under the condition of weak acid.ln the paper the nitrosamines formation mechanism and impact factors of nitrosamine were explained, and the control measures of nitrosamine was mainly summarized so as to provide the reference for the actual production control of nitrosamine.

关 键 词：亚硝胺 形成 影响因素 控制 

分 类 号：TS201.1[轻工技术与工程—食品科学]