摘要
杂环胺主要存在于经高温烹调的富含蛋白质的食品中,是一类强致突变物。本文主要对杂环胺的分类、检测、预防等方面研究进展进行了综述。
Heterocyclic amine,a kind of strong carcinogens,mainly existed in high-temperature cooking food,which was rich in protein.The classification,detection,prevention and recent research progress of heterocyclic amine were mainly reviewed in this paper.
出处
《食品与发酵科技》
CAS
2011年第5期78-83,共6页
Food and Fermentation Science & Technology
关键词
杂环胺
性质
控制
Heterocyclic
Amine
Properties
Control
