食品加工过程中产生的有毒有害物质及其对人体的危害研究  

Study on Toxic and Harmful Substances Produced in Food Processing and Their Harm to Human Body

作　　者：李彩侠[1] LI Caixia(Heilongjiang University of Technology,Jixi 158100,China)

机构地区：[1]黑龙江工业学院,黑龙江鸡西158100

出　　处：《食品安全导刊》2022年第22期7-9,共3页China Food Safety Magazine

摘　　要：食品加工过程中,食品组分经过物理、化学、生物变化后会产生一些有毒有害物质,对人体健康造成一定影响。本文重点论述食品加工过程中产生的有毒有害物质及其对人体的具体危害,并明确了食品加工过程中产生的有毒有害物质以N-亚硝基化合物、丙烯酰胺、多环芳烃化合物和杂环胺等为主,而这些有害物质对人类危害主要包括神经毒性、致基因突变、致癌作用以及致畸作用。In the process of food processing,food components will produce some toxic and harmful substances after physical,chemical and biological changes,which will have a certain impact on human health.This paper focuses on the toxic and harmful substances produced in the process of food processing and their specific harm to human body,and makes it clear that the toxic and harmful substances produced in the process of food processing are mainly N-nitroso compounds,acrylamide,polycyclic aromatic compounds,heterocyclic amines,etc.,and the harm of these harmful substances to human beings mainly includes neurotoxicity,genetic mutation,carcinogenesis and teratogenic effects.

关 键 词：食品加工 有毒有害物质 具体危害 

分 类 号：TS201.6[轻工技术与工程—食品科学]