传统肉制品中杂环胺研究进展  

Heterocyclic Amines in Chinese Traditional Meat Products:A Review

作　　者：程轶群 雷阳 周兴虎 金福源 汪昌保 黄明[2,3] CHENG Yiqun;LEI Yang;ZHOU Xinghu;JIN Fuyuan;WANG Changbao;HUANG Ming(College of Life Sciences,Anhui Normal University,Wuhu 241000,China;Key Laboratory of Meat Processing,Ministry of Agriculture and Rural Affairs,Key Laboratory of Meat Processing and Quality Control,Ministry of Education,Jiangsu Collaborative Innovation Center of Meat Production and Processing,Quality and Safety Control,College of Food Science and Technology,Nanjing Agricultural University,Nanjing 210095,China;Nanjing Huangjiaoshou Food Science and Technology Co.,Ltd.,National R&D Center for Poultry Processing Technology,Nanjing 211200,China;Rural Work and Construction Bureau of Qidu Town,Suzhou 215200,China)

机构地区：[1]安徽师范大学生命科学学院,安徽芜湖241000 [2]南京农业大学食品科学技术学院,农业农村部肉品加工重点实验室,肉品加工与质量控制教育部重点实验室,江苏省肉类生产与加工质量安全控制协同创新中心,江苏南京210095 [3]南京黄教授食品科技有限公司,国家禽肉加工技术研发专业中心,江苏南京211200 [4]七都镇农村工作和建设局,江苏苏州215200

出　　处：《食品科学》2022年第5期316-327,共12页Food Science

基　　金：现代农业产业技术体系建设专项(CARS-41-Z06);安徽省高校自然科学研究项目(KJ2021A0120);江苏省科技计划项目(BX2020008);南京市国际科技合作项目(202002040);芜湖市科技计划项目重点研发项目(2020yf63);安徽师范大学博士科研启动基金项目(752104)。

摘　　要：我国传统肉制品深受广大人民群众的喜爱,但其复杂的加工工艺通常伴随着多种烹饪诱导有害物的形成。杂环胺(heterocyclic amines,HAs)作为一类热诱导形成的有害物,具有较强的致癌致突变性,广泛存在于富含蛋白质的加工食品中。相较于西式肉制品较为简单的加工工艺,我国传统肉制品的加工过程更易形成HAs并残留于产品中,潜在的食品安全风险问题也更为突出。本文对我国现有传统肉制品中HAs含量分析与减控技术的研究结果进行汇总与分析,针对现有研究存在的一些不足之处,结合最新研究动向进行展望,旨在促进传统肉制品安全性的提升。Chinese traditional meat products are very popular in China,and their production is a complicated process usually accompanied by the generation of numerous contaminants at high levels.As a class of thermally induced contaminants,heterocyclic amines(HAs)are widely present in proteinaceous food products and have strong carcinogenic and mutagenic properties.Compared to Western-style meat products,HAs are more easily generated and maintained in Chinese traditional meat products,posing a more prominent problem of potential food safety risks.This article highlights the recent achievements in the analysis of HAs contents in Chinese traditional meat products and their reduction and control techniques.Deficiencies in existing studies in this regard and the latest research trends are discussed.We believe that this review will help boost the safety of Chinese traditional meat products.

关 键 词：传统肉制品 杂环胺 食品安全 减控技术 作用机制 

分 类 号：TS251.6[轻工技术与工程—农产品加工及贮藏工程]