牛肉菜肴中杂环胺的形成机理和抑制方法研究进展  

Research Progress on the Formation Mechanism and Inhibition Methods of Heterocyclic Amines in Beef Dishes

作　　者：孙莹[1] 方伟佳 江连洲[2] SUN Ying1 , FANG Wei-jia1, JIANG Lian-zhou2(1.College of Tourism and Culinary Science, Harbin University of Commerce, Harbin 150000, China; 2.College of Food, Northeast Agricuhural University, Harbin 150030, Chin)

机构地区：[1]哈尔滨商业大学旅游与烹饪学院,黑龙江哈尔滨150000 [2]东北农业大学食品学院,黑龙江哈尔滨150030

出　　处：《食品工业科技》2018年第15期345-352,共8页Science and Technology of Food Industry

基　　金：哈尔滨商业大学博士科研启动项目(15RW19);哈尔滨商业大学青年创新人才项目(2016QN060);黑龙江省自然科学基金项目(C2015067)

摘　　要：牛肉菜肴指以牛肉为原材料烹制而成的一类即食食品。牛肉经高温处理降解生成具有一定的致癌、致突变性的杂环胺。本文阐述了两类杂环胺的分类标准及形成机理、影响杂环胺生成的因素、牛肉菜肴中杂环胺的预处理和常见检测方法、通过研究外源物质的添加和对前体物质的影响进而研究杂环胺的抑制方法,并对杂环胺研究的未来加以展望,可对牛肉菜肴烹制过程杂环胺的控制有一定的借鉴意义。Beef dishes refer to instant food cooked with beef as raw materials. The beef is degraded by high temperature treatment to produce heterocyclic amine, which has a certain carcinogenic and mutagenicity.The formation mechanism of two kinds of heterocyelic amines, the influential factors of the formation of heterocyclic amines, the preprocessing and common detection methods of heterocyclic amines in beef dishes were studied in this paper. The inhibition methods of heterocyclic amines were studied by the addition of exogenous substances to influence the precursors of heteroeyclic amines.This paper could provide a reference for the control of heterocyclic amines in the cooking process of beef dishes.

关 键 词：杂环胺 牛肉菜肴 形成机理 检测 抑制 

分 类 号：TS201.1[轻工技术与工程—食品科学]