华体会体育_华体会（中国）

黄智, 程伟伟, 张大磊, 闫丹丹, 陈晓, 吴红, 郭善广, 蒋爱民. 肉制品中亚硝胺形成影响因素和控制措施研究进展[J]. 华体会体育, 2016, (21): 372-376. DOI: 10.13386/j.issn1002-0306.2016.21.064

引用本文:

黄智, 程伟伟, 张大磊, 闫丹丹, 陈晓, 吴红, 郭善广, 蒋爱民. 肉制品中亚硝胺形成影响因素和控制措施研究进展[J]. 华体会体育, 2016, (21): 372-376. DOI: 10.13386/j.issn1002-0306.2016.21.064

HUANG Zhi, CHENG Wei-wei, ZHANG Da-lei, YAN Dan-dan, CHEN Xiao, WU Hong, GUO Shan-guang, JIANG Ai-min. Research progress in impact factors and control technology of nitrosamines in meat products[J]. Science and Technology of Food Industry, 2016, (21): 372-376. DOI: 10.13386/j.issn1002-0306.2016.21.064

Citation:

HUANG Zhi, CHENG Wei-wei, ZHANG Da-lei, YAN Dan-dan, CHEN Xiao, WU Hong, GUO Shan-guang, JIANG Ai-min. Research progress in impact factors and control technology of nitrosamines in meat products[J]. Science and Technology of Food Industry, 2016, (21): 372-376. DOI: 10.13386/j.issn1002-0306.2016.21.064

肉制品中亚硝胺形成影响因素和控制措施研究进展

Research progress in impact factors and control technology of nitrosamines in meat products

摘要: 亚硝胺是在弱酸性条件下由亚硝酸盐和胺类物质反应生成的一种致癌物质。本文阐述了亚硝胺形成机理及影响因素,并介绍了亚硝胺控制措施的研究进展,为亚硝胺的控制提供参考。

Abstract: Nitrosamine is a kind of carcinogenic substance which is generated by nitrite and amines under the condition of weak acid.In the paper the nitrosamines formation mechanism and impact factors of nitrosamine were explained,and the control measures of nitrosamine was mainly summarized so as to provide the reference for the actual production control of nitrosamine.

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