摘要
肉制品中杂环胺(heterocyclic aromatic amines,HAAs)主要是由其中的氨基酸、葡萄糖与肌酸(肌酸酐)在高温长时间加工处理下产生的一类多环芳香族化合物,该类物质具有强致癌、致突变作用以及神经、心肌毒性等。本文主要介绍HAAs的分类、危害、形成机制及影响因素,并综述植物提取物对肉制品中HAAs的抑制作用及研究进展,旨在为减控肉制品中的HAAs提供理论依据。
Heterocyclic aromatic amines(HAAs)are a series of polycyclic aromatic compounds mainly produced from amino acids,glucose and creatine(creatinine)in meat products during high-temperature processing for a long time.HAAs have strong carcinogenicity,mutagenicity,neurotoxicity,and myocardial toxicity.In this paper,the classification,harms and formation mechanism of HAAs as well as the factors influencing their formation are described,and recent progress in the inhibition of HAAs in meat products by plant extracts is reviewed,with the aim to provide a theoretical basis for the reduction and regulation of HAAs in meat products.
作者
阿丽雅
温荣欣
刘馨屿
秦立刚
孔保华
刘骞
陈倩
A Liya;WEN Rongxin;LIU Xinyu;QIN Ligang;KONG Baohua;LIU Qian;CHEN Qian(College of Food Science,Northeast Agricultural University,Harbin 150030,China)
出处
《肉类研究》
2021年第5期70-77,共8页
Meat Research
基金
国家自然科学基金面上项目(31972139)
“十三五”国家重点研发计划重点专项(2018YFD0401200)
黑龙江省“百千万”工程科技重大专项(2020ZX07B02)
东北农业大学SIPT大学生创新实践训练项目(122)。
关键词
肉制品
杂环胺
形成机制
植物提取物
抑制作用
meat products
heterocyclic amines
formation mechanism
plant extracts
inhibition effect
