摘要
杂环胺作为一类热诱导形成的有害物,广泛存在于富含蛋白质的高温加工食品中。经体内代谢活化后具有较强的致癌和致突变性,可对机体造成严重危害。该文详细综述了杂环胺的分类、在不同食品中的含量及检测方法、代谢机制、毒性作用及其减控措施,以充分揭示食品有害物杂环胺发挥毒性作用的机理,以期为其毒性控制和探索新型减控措施提供参考。
Heterocyclic aromatic amines,as a kind of harmful substance formed by heat induction,are widely present in high-temperature processed foods rich in protein.After metabolic activation in vivo,it is highly carcinogenic and mutagenic,causing serious harm to the body.In this paper,the classification,content,and detection methods of heterocyclic aromatic amines in different foods,metabolic mechanism,toxic effects,and reduction and control measures of heterocyclic aromatic amines were reviewed in detail,to fully reveal the mechanism of toxic effects of heterocyclic aromatic amines in food and provide references for toxicity control and exploration of new reduction and control measures.
作者
王珠琳
袁莉
武红
WANG Zhulin;YUAN Li;WU Hong(Shanxi Technology and Business University,Institute of Health Management,Taiyuan,030006,China;College of Food Engineering and Nutritional Science,Shaanxi Normal University,Xi’an 710119)
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2024年第17期414-424,共11页
Food and Fermentation Industries
基金
校对重点案例研发项目(2024A1005)。
关键词
杂环胺
检测方法
代谢机制
毒性作用
减控措施
heterocyclic aromatic amines
detection method
metabolic mechanism
toxic effect
control reduction measure
