食品中PhIP的危害和检测方法的研究进展  

Progress on the Hazards and Detection Methods for PhIP in Foods

作　　者：李艳秋[1] 韩文凤[1,2] 魏秋红[1] 谭兴和[2] LI Yan-qiu;HAN Wen-feng;WEI Qiu-hong;TAN Xing-he(Institute of Food,Luohe Vocational Technical College,Luohe 462002,Henan,China;College of Food Science and Technology,Hunan Agricultural University,Changsha 410128,Hunan,China)

机构地区：[1]漯河职业技术学院食品学院,河南漯河462002 [2]湖南农业大学食品科技学院,湖南长沙410128

出　　处：《食品研究与开发》2021年第14期201-207,共7页Food Research and Development

基　　金：河南省高等学校重点科研项目(19B550005)。

摘　　要：肉制品在高温环境下会产生一种致癌致突变物质——杂环胺(heterocyclic aromatic amines,HAAs),2-氨基-1-甲基-6-苯基咪唑并[4,5-b]吡啶(2-amino-1-methyl-6-phenylmimidazole and [4,5-b] pyridine,PhIP)是肉制品中含量最高的一类杂环胺。在由于摄入杂环胺而可能的致癌风险中,有半数风险是由PhIP引起的,PhIP会导致前列腺癌、乳腺癌和结肠癌等疾病。因此,PhIP的定量检测对指导人们减少PhIP的摄入,进而降低相关疾病的患病风险有重要的意义。本文就PhIP的危害和检测方法进行综述,以期为寻找具有快速高效、高灵敏度和高选择性的PhIP含量的检测方法提供依据。Heterocyclic aromatic amines(HAAs)are carcinogenic and mutagenic compounds that are produced in meats in high temperature atmospheres. Among all the HAA species that have been discovered,2-amino-1-methyl-6-phenylimidaz [4,5-b] pyridine(PhIP)contribute the highest HAA content to meat products. Half of the cancer risk attributed to HAA exposure is caused specifically by PhIP exposure,which can cause prostate,breast,and colon cancers. Quantitative detection of PhIP can guide strategies to reduce PhIP intake,which may lower the risk of related diseases. To provide a reference for developing fast,efficient,highly sensitive and highly selective PhIP detection methods,hazards associated with PhIP exposure and PhIP detection methods were reviewed herein.

关 键 词：2-氨基-1-甲基-6-苯基咪唑并[4 5-b]吡啶 危害 预处理 检测方法 研究进展 

分 类 号：TS251.7[轻工技术与工程—农产品加工及贮藏工程]