食品级过氧化氢在细胞水平的毒理学研究  

Toxicological Studies on Food Grade Hydrogen Peroxide at Cell Level

作　　者：丁宇[1] 杨磊[1] 王晨光[1] 田恺[1] 刘凤娟[1] 于燕燕[1] 

机构地区：[1]天津出入境检验检疫局工业产品安全技术中心,天津300308

出　　处：《食品研究与开发》2017年第23期198-201,共4页Food Research and Development

摘　　要：过氧化氢作为强氧化剂的代表物之一,被广泛应用于食品工业,起到防腐、漂白、除臭等作用。而食品中残留及非法添加的过氧化氢对消费者健康存在着严重危害。近年来,细胞毒理学作为一门热门学科,用于研究外源性物质对生命细胞损伤作用规律及其机制,从而进行食品安全性分析,具有准确、快速、经济等特点,在食品安全检测和研究领域具有良好的应用前景。利用细胞形态学变化以及细胞凋亡检测技术研究食品级过氧化氢的危害。As one of the representative of strong oxidizing agent,hydrogen peroxide is widely used in the food industry. However,there is a serious harm to the health of consumers in the food residue and illegally added hydrogen peroxide. In recent years,as a hot subject,cellular toxicology has been used to study the law and mechanism of the damage of exogenous substances on living cells which has a good application prospect in the field of food safety detection and research. In this paper,the changes of cell morphology and cell apoptosis were used to study the harm of food grade hydrogen peroxide.

关 键 词：过氧化氢 细胞毒理学 食品安全 

分 类 号：TS201.6[轻工技术与工程—食品科学]