食品中N-亚硝胺类化合物的检测及控制研究进展  

Research Progress on Detection and Control Technology of N-255 Nitrosamines in Food

作　　者：贺璐 魏寒桥 杨吴华 王颖 林丽 HE Lu;WEI Hanqiao;YANG Wuhua;WANG Ying;LIN Li(Zhejiang Hongzheng Testing Co.,Ltd.,Ningbo 315100)

机构地区：[1]浙江宏正检测有限公司,宁波315100

出　　处：《食品工业》2025年第2期255-261,共7页The Food Industry

摘　　要：N-亚硝胺类化合物(N-nitrosamines,NAs)是一种普遍存在于自然界和食品中的致癌物,可以通过内源性合成和外源性摄入在生物体内富集,严重危害人体生命健康。文章简述了近年来食品中应用较广的NAs检测手段,包括水蒸气蒸馏法、分散液液微萃取法、固相萃取法、QuEChERS法等前处理技术,色谱法、质谱法以及电化学法等检测技术,归纳比较不同检测技术的优势和局限性,探讨了物理、化学和生物方法在减少NAs及前体物质含量、阻断NAs合成途径以及促进NAs降解的潜在策略,以期为食品中的NAs控制提供理论参考。N-nitrosamines(NAs)are a class of common carcinogens in nature and food,which accumulates in organisms during endogenous synthesis and exogenous ingestion,and causing risk of cancer to human health.This paper summarizes the detection techniques of NAs in food that have been widely used in recent years.The pretreatment techniques include water vapor distillation,dispersive liquid-liquid microextraction,solid-phase extraction and QuEChERS,and the detection techniques included chromatography,mass spectrometry and electrochemical method.The advantages and limitations of different detection techniques are compared and summarized.Finally,the potential strategies of the physical,chemical and biological control methods against reducing the content of NAs and precursors,blocking the synthesis pathway of NAs and promoting the degradation of NAs are systematically explored,which is hopefully to provide a theoretical basis for the control ofNAs in food.

关 键 词：N-亚硝胺类化合物 检测手段 控制措施 

分 类 号：TP3[自动化与计算机技术—计算机科学与技术]