肉制品中PhIP的形成及抑制机理研究进展  

Research Progress on the Formation and Inhibition Mechanism of PhIP in Meat Products

作　　者：韩文凤 魏秋红[2] 李艳秋 邱泼[3] HAN Wen-feng;WEI Qiu-hong;LI Yan-qiu;QIU Po(Jianhu College,Zhejiang Industry Polytechnic College,Shaoxing 312000,Zhejiang,China;Department of Food Engineering,Luohe Vocational Technical College,Luohe 462000,Henan,China;Collaborative Innovation Center of Leisure Food Processing and Technology Henan Province,Luohe Vocational Technical College,Luohe 462000,Henan,China)

机构地区：[1]浙江工业职业技术学院鉴湖学院,浙江绍兴312000 [2]漯河职业技术学院食品工程系,河南漯河462000 [3]漯河职业技术学院休闲食品加工技术河南省协同创新中心,河南漯河462000

出　　处：《食品研究与开发》2021年第20期185-190,共6页Food Research and Development

基　　金：河南省高等学校重点科研项目计划(19B550005)。

摘　　要：2-氨基-1-甲基-6-苯基咪唑并[4,5-b]吡啶(2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine,PhIP)是肉制品在热加工中产生的有害物——杂环胺(heterocyclic amines,HCA)的重要成分。PhIP通过肉制品介质进入人体后,有致癌和致突变的风险。为了避免或降低PhIP对人体的危害,在不影响肉制品品质的前提下合理控制PhIP的含量,是今后研究的一个重点方向。该文就PhIP的危害、形成及抑制机理进行综述,以期为有效抑制肉制品中PhIP的含量提供理论参考。2-Amino-1-methyl-6-phenylimidazo[4,5-b]pyridine(PhIP)is a heterocyclic amine(HCA)in meat products when prepared via standard cooking procedures.PhIP is potentially mutagenic and carcinogenic when it enters the human body through meat products medium.To avoid or reduce the potential harm of PhIP to the human body,it is important to control the levels of PhIP produced,ideally without affecting meat quality.In this paper,a review of the hazards,formation,and inhibitory mechanism of PhIP were presented to provide strategies for managing PhIP content in cooked meat products.

关 键 词：杂环胺 2-氨基-1-甲基-6-苯基咪唑并[4 5-b]吡啶 危害 形成机理 抑制机理 

分 类 号：TS251.1[轻工技术与工程—农产品加工及贮藏工程]