减少食品中亚硝酸盐危害的研究进展
本文阐述了食品中亚硝酸盐的危害和来源。亚硝酸盐的主要来源为蔬菜生长过程中和腌制过程中积累的亚硝酸盐, 其次是亚硝酸盐作为着色剂、防腐剂和抗氧化剂添加的腌腊肉制品。摄入0.3~0.5 g亚硝酸盐就可引起中毒, 摄入3 g甚至会致死。减少蔬菜中的亚硝酸盐含量主要靠控制腌制时间和腌制过程中盐的浓度以及烹饪后尽快食用来减少亚硝酸盐的生成量。而减少腌腊肉制品中的亚硝酸盐则主要从2个方面入手, 一是直接减少亚硝酸盐的使用量或者完全不使用亚硝酸盐; 二是阻断亚硝胺的形成。研究表明, 发色剂红曲色素、抑菌剂乳酸菌及乳酸链球菌素、抗氧化剂茶多酚以及亚硝胺生成阻断剂α-生育酚、姜蒜汁等都能够有效地减少腌腊肉制品中亚硝酸盐的含量, 降低食品中亚硝酸盐的危害。
This article introduced the hazard and source of nitrite in food. Vegetable growth process and the accumulation in curing process were the main sources of nitrite, followed by the cured meat which added nitrite as colorant, preservatives and antioxidants. Nitrite intake at 0.3~0.5 g can cause poisoning, nitrite intake at 3 g can even cause death. In order to reduce the content of nitrite in vegetables, the curing time and salt concentration in the curing process should be controlled, and cooked vegetables should be ate immediately. While reducing the content of nitrite in cured meat depends on 2 aspects, firstly the amount of nitrite should be reduced or not used in cured meat; secondly the formation of nitrosamines can be blocked. Studies show that hair color agents-Monascus pigment, antibacterial agents-Lactic acid bacteria and Nisin, antioxidants-polyphenols and nitrosamine generation blockers-α-tocopherol, ginger and garlic juice can effectively reduce the content of nitrite in cured meat products, and reduce the harm of nitrite in food.
标题：减少食品中亚硝酸盐危害的研究进展
英文标题：Research progress of method for reducing nitrite in foods
作者：
王流国 四川省达州市宏隆肉类制品有限公司
王雪蒙 西南大学食品科学学院
中文关键词:食品,亚硝酸盐,蔬菜,腌制肉制品,
英文关键词:food,nitrite,vegetable,cured meat products,
发表日期：2016-01-14
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