肉制品中亚硝酸盐替代的研究现状及作用机制  

A Review of the Current Research Status and Mechanism of Nitrite Substitution in Meat Products

作　　者：苟梦星 段冰潮 李瑞 卢安琪 王岚 郭晓琴 GOU Mengxing;DUAN Bingchao;LI Rui;LU Anqi;WANG Lan;GUO Xiaoqin(Department of Chemical and Food Engineering,Zhengzhou Institute of Engineering and Technology,Zhengzhou 450000,China)

机构地区：[1]郑州工程技术学院化工食品学院,河南郑州450000

出　　处：《食品科技》2023年第5期127-132,共6页Food Science and Technology

基　　金：河南省科技攻关项目(212102110325);河南省高等学校重点科研项目(21A550013);高层次人才校内科研启动基金项目(22079号)。

摘　　要：亚硝酸盐在肉制品中应用广泛,具有护色、抗氧化、改良风味、抑菌等多种作用。然而,亚硝酸盐在体内代谢后易形成致畸致癌物——N-亚硝胺,危害人体健康。因此,亚硝酸盐替代物的开发一直是肉制品领域的研究热点。文章对目前的两大类亚硝酸盐替代物(天然植物提取物和微生物)的研究分别进行综述,并对其作用机制进行剖析,以期为更健康绿色的新型肉制品生产提供借鉴。Nitrite is widely used in meat products,with color protection,antioxidant,flavor improvement,antibacterial and other roles.However,nitrite is easily metabolized in the body to form N-nitrosamines,a teratogenic and carcinogenic substance,which is harmful to human health.Therefore,the development of nitrite substitutes has been a hot research topic in the field of meat products.In this paper,we review the current research on two major types of nitrite substitutes(natural plant extracts and microorganisms)and analyze their mechanisms of action,with the aim of providing a reference for the production of new healthier and greener meat products.

关 键 词：亚硝酸盐 天然提取物 微生物 替代机制 一氧化氮合酶 

分 类 号：TS251.5[轻工技术与工程—农产品加工及贮藏工程]