摘要
亚硝胺是一类强致癌性物质,在肉制品加工过程中可由胺类前体物和亚硝化试剂反应形成。本文综述影响肉制品中亚硝胺形成的主要因素:原料肉、加工方式、食盐和亚硝酸盐的添加量、维生素及多酚类等,重点探讨在体内胃酸条件下植物多酚对亚硝胺形成的抑制和促进作用机理。
N-nitrosamines are recognized as potential carcinogens which are formed in the reaction between a nitrosating agent and a substance containing an amino group in the processing of meat products.The formation of N-nitrosamine was influenced by the types of raw meats,cooking treatments,the content of sodium chloride and nitrite,vitamin and polyphenols in meat products.Moreover,the mechanism of inhibitory and catalytic effect of plant polyphenols on the formation of n-nitrosamine in gastric acid was discussed in this review.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2013年第5期284-288,共5页
Food Science
基金
教育部博士点基金项目(20090097110002)
国家公益性行业(农业)科研专项(200903012)