香辛料的抗氧化活性及对肉制品中杂环胺的影响  

Antioxidant Capacity and Effect of Spices on Heterocyclic Amines Formation in Meat Products

作　　者：曾茂茂[1] 王俊辉 陈静 张梦茹 何志勇[1] 秦昉[1] 陈洁[1] ZENG Maomao;WANG Junhui;CHEN Jing;ZHANG Mengru;HE Zhiyong;QIN Fang;CHEN Jie(State Key Laboratory of Food Science and Technology,Jiangnan University,Wuxi 214122,China)

机构地区：[1]食品科学与技术国家重点实验室,江南大学,江苏无锡214122

出　　处：《食品与生物技术学报》2018年第1期1-6,共6页Journal of Food Science and Biotechnology

基　　金：江苏省重点研发计划项目(BE2016689)。

摘　　要：香辛料是一种重要的天然食品添加剂,被广泛应用于食品加工业中。大量研究表明:香辛料不仅具有增香和着色的效果,其中丰富的抗氧化活性成分还具有延长食品保质期的功效。作者综述了香辛料中的功能性成分,介绍了香辛料的抗氧化特性及其对肉制品中杂环胺类危害物生成的影响,为香辛料的抗氧化效应在肉制品加工过程中的安全控制应用提供参考。Spice is an important natural food additive,that widely used during food processing.A large number of researches have shown that it can not only enhance the fragrance and color,but also extend the shelf life of food since they are rich in phenolic compounds.This paper summarized the functional ingredients of spices,especially the antioxidant components and its effects on carcinogenic and mutagenic heterocyclic amine formation during meat processing,so as to provide references for the applications of spices in the safety control of meat processing procedures.

关 键 词：香辛料 抗氧化性 肉制品 杂环胺 

分 类 号：TS201.1[轻工技术与工程—食品科学]