肉制品中杂环胺形成因素及抑制方法研究进展

A Review of Factors Affecting Formation of Heterocyclic Amines in Meat Products and Methods Used to Inhibit It

杂环胺(heterocyclic amines,HCA)是含有蛋白质的食品高温加工过程中生成的一种可致癌物质。影响HCA形成的因素很多,主要包括烹饪方法、加工条件(时间、温度)及抗氧化物质的存在等。因此,肉制品加工和贮藏过程中产生的潜在致癌物HCA类物质已经成为研究热点。本文就HCA的定义、危害及促进、抑制HCA形成的因素等进行综述。

Heterocyclic amines(HCA) are carcinogenic substances produced during the high-temperature processing of protein-containing foods. There are many factors that have been demonstrated to affect the formation of HCA, mainly including cooking methods, processing conditions(time and temperature) and the presence of antioxidant substances. Therefore, potentially carcinogenic heterocyclic amines generated during the processing and storage of meat products has become a research hotspot. This article reviews the definition and health hazards of HCA, the factors that promote their formation, and the existing methods used to inhibit their formation.