水产加工品中N-亚硝胺形成影响因素及变化规律的研究进展  

Research progress on influence factors and changing rules of N-nitrosamines formation in aquatic products

作　　者：戴安娜 郭莹莹[1] 孙伟红[1] 王联珠[1,3] 余腾晖 DAI An-Na;GUO Ying-Ying;SUN Wei-Hong;WANG Lian-Zhu;YU Teng-Hui(Yellow Sea Fisheries Research Institute,Chinese Academy of Fishery Sciences,Qingdao 266071,China;College of Food Science and Engineering,Ocean University of China,Qingdao 266003,China;Fujian Provincial Key Laboratory of Refrigeration and Conditioning Aquatic Products Processing,Xiamen 361022,China;Fujian Anjoy Foods Co.,Ltd.,Xiamen 361022,China)

机构地区：[1]中国水产科学研究院黄海水产研究所,青岛266071 [2]中国海洋大学食品科学与工程学院,青岛266003 [3]福建省冷冻调理水产品加工重点实验室,厦门361022 [4]福建安井食品股份有限公司,厦门361022

出　　处：《食品安全质量检测学报》2023年第14期192-199,共8页Journal of Food Safety and Quality

基　　金：食品安全国家标准制定、修订项目(spaq-2020-13);福建省冷冻调理水产品加工重点实验室开放课题项目(FPKLRCAPP2021-03)。

摘　　要：N-亚硝胺(N-nitrosamines,NAs)是一类化学结构多样,具有致畸性、致突变性和致癌性的强毒性化合物。NAs不仅在自然界中广泛存在,而且较易在水产品的腌渍、烤制、烟熏、油炸等加工过程中生成。其中水产加工品中N-二甲基亚硝胺(N-nitrosodimethylamine,NDMA)污染水平较高。NAs是目前影响水产品安全性的重要因素。本文以水产加工品的安全性为出发点,介绍了NAs的种类、毒性、国内外规定食品中NAs的限量值,及我国市售水产加工品中NAs的污染情况。通过分析NAs的形成机制,从水产加工工艺角度入手,对水产加工品中NAs生成的影响因素及变化规律进行综述,以期为后续制定水产品在加工过程中NAs有效控制措施和开发NAs形成的阻断技术提供理论基础,对保障我国水产品的质量安全和保护消费者健康具有重要意义。N-nitrosamines(NAs)are a class of highly toxic compounds with diverse chemical structures and teratogenicity,mutagenicity and carcinogenicity.NAs are not only widely found in nature,but also easily generated during the pickling,roasting,smoking,frying and other processing of aquatic products.Among them,the contamination level of N-nitrosodimethylamine(NDMA)in processed aquatic products is high.Therefore,NAs are currently an important factor affecting the safety of aquatic products.Taking the safety of processed aquatic products as the starting point,this paper introduced the types and toxicity of NAs,the limit values of NAs in domestic and foreign prescribed foods,and the pollution situation of NAs in processed aquatic products sold in China.By analyzing the formation mechanism ofNAs,this paper reviewed the influencing factors and change laws of NAs formation in aquatic products from the perspective of aquatic processing technology,in order to provide a theoretical basis for the subsequent formulation of effective control measures for NAs in aquatic products and the development of NAs formation blocking technology,which is of great significance for ensuring the quality safety of aquatic products in China and protecting the health of consumers.

关 键 词：水产品 N-亚硝胺 毒性 影响因素 变化规律 

分 类 号：TS254.1[轻工技术与工程—水产品加工及贮藏工程]