畜禽产品加工过程中有害物质的形成机制及抑制措施——以杂环胺为例

被引：12

作者：

潘晗

张春晖

王振宇

郭海涛

倪娜

张德权

机构：

[1] 中国农业科学院农产品加工研究所/农业部农产品加工综合性重点实验室

来源：

食品科学技术学报 | 2013年 / 31卷 / 01期

关键词：

杂环胺; 畜禽产品; 形成机制; 抑制措施;

D O I：

暂无

中图分类号：

TS251.4 [屠宰加工工艺];

学科分类号：

100403 [营养与食品卫生学];

摘要：

畜禽产品加工过程中容易形成致癌性、致突变性的杂环胺.IQ型杂环胺通过非酶褐变形成,即包含肌酸、氨基酸、糖的美拉德反应;氨基咔啉主要是通过氨基酸和蛋白质在高于300℃的温度下热解产生.研究表明,随着加工温度的升高和加工时间的延长,杂环胺含量显著上升.一些天然植物提取物以及抗氧化剂对杂环胺的形成有一定抑制作用.介绍了杂环胺的结构、分类、含量、影响因素等,重点对杂环胺的形成机制及抑制措施进行了分析.

引用

页码：24 / 29

页数：6

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