加工肉制品中杂环胺的检测方法及抑制措施的研究进展

Research progress in detection methods and control measures for heterocyclic aromatic amines in processed meat products

摘要: 杂环胺是肉类等高蛋白食品在烹调过程中产生一类具有致癌、致突变作用的化合物。目前已经从高温肉制品中发现近三十种的杂环胺。美国国家毒理学计划在第十一届癌症报告中将五种杂环胺列入潜在的人类致癌物质,且国际癌症研究中心也将三种杂环胺列入潜在的人类致癌物质。鉴于杂环胺可能对人类的健康带来极大危害,本文结合过去多年的文献研究,介绍了杂环胺的提取及检测方法,并对肉制品中杂环胺的抑制措施进行了概述,以期为将来研究提供科学参考。

Abstract: Heterocyclic aromatic amines are mutagenic and carcinogenic compounds that are formed naturally during cooking of proteinaceous foods such as meat. There are about 30 kinds of heterocyclic aromatic amines have been found at present.Five kinds of heterocyclic aromatic amines have been listed as potential carcinogens in the eleventh US National Toxicology Program Report on carcinogens, while three kinds of heterocyclic aromatic amines have also been affirmed as potential carcinogens by the International Agency for Research on Cancer ( IARC) .Meat pretreatment and detection methods for heterocyclic aromatic amines were introduced, while control measures were summarized.