烤肉制品中杂环胺的研究进展

Research progress of heterocyclic aromatic amines in roast meat product

杂环胺(heterocyclic aromaticamines,HAAs)是一类有致癌和致突变作用的化合物,肉制品烤制的烹调方法会产生杂环胺。随着人们对健康安全的要求越来越高,杂环胺的检测以及控制杂环胺形成越来越受到人们的关注。本文对国内外烤肉制品中产生的杂环胺的最新研究进展进行综述,主要对烤肉制品中杂环胺形成的影响因素、检测方法、新型绿色工艺方式等方面进行了阐述,并对未来的研究进行展望。

Heterocyclic aromatic amines (HAAs) is a class of compounds that has carcinogenic and mutagenic effects. Meat roasting cooking methods can produce heterocyclic amines. With the increasing demand for health and safety, the detection and control of heterocyclic aromatic amines have attracted more and more attention. This paper reviewed the latest research progress of heterocyclic aromatic amines produced in barbecue meat products at home and abroad, described the influencing factors and the detection methods of heterocyclic aromatic amines in barbecue products and their new green processing methods, and prospected the future research.