天然抗氧化物质对肉制品中杂环胺生成的影响
杂环胺常见于如禽肉、鱼肉等富含蛋白质的热加工肉制品中, 是一类杂环芳香族化合物。杂环胺具有极强的致癌致突变性, 通常在肉制品于100 ℃及以上的高温烹制过程中产生。长期摄入具有高含量杂环胺的肉制品, 会增加消费者患肿瘤患癌的风险。天然抗氧化物质具有抗氧化活性, 且毒性小, 安全性高, 现已普遍应用于肉制品加工领域。通过添加天然抗氧化物质抑制肉制品中杂环胺的生成是当前研究热点。本文简要介绍了杂环胺的分类、形成等, 并重点综述了近10年天然抗氧化物质对肉制品杂环胺形成的影响研究进展, 其中, 重点围绕多酚类化合物、黄酮类化合物、香辛料3类具有代表性的天然抗氧化物质对肉制品中杂环胺形成的影响进行了详尽的阐述。最后对未来的研究提出了展望。
Heterocyclic aromatic amines are a kind of heterocyclic aromatic compounds which are commonly found in protein-rich hot-processed meat products such as poultry and fish. They are extremely carcinogenic and mutagenic and are usually produced during the cooking of meat products at a temperature of 100 ℃ and above. Long-term intake of meat products with high levels of heterocyclic aromatic amines will increase consumers' risk of cancer. Natural antioxidants have been widely used in meat processing because of their antioxidant properties, low toxicity and high safety. It is a current research hotspot to inhibit the formation of heterocyclic aromatic amines in meat products by adding natural antioxidants. This paper briefly introduced the classification and formation of heterocyclic aromatic amines, and focused on the research progress of the effects of natural antioxidants on the formation of heterocyclic amines in meat products (recent 10 years), described the effects of typical natural antioxidants such as polyphenols, flavonoids and spices on the formation of heterocyclic aromatic amines in meat products in detail. Finally, the prospect of future research about heterocyclic aromatic amines is put forward.
标题：天然抗氧化物质对肉制品中杂环胺生成的影响
英文标题：Effect of natural antioxidants on the formation of heterocyclic aromatic amines in meat products
作者：
钟宇 仲恺农业工程学院轻工食品学院
吴金涛 仲恺农业工程学院轻工食品学院
黄俊源 仲恺农业工程学院轻工食品学院
何昀桐 仲恺农业工程学院轻工食品学院
冼燕萍 广州质量监督检测研究院
曾晓房 仲恺农业工程学院轻工食品学院
白卫东 仲恺农业工程学院轻工食品学院
董浩 仲恺农业工程学院轻工食品学院
中文关键词:杂环胺,天然抗氧化物质,形成,肉制品,
英文关键词:heterocyclic aromatic amines,natural antioxidant,formation,meat products,
发表日期：2020-05-28
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