摘要
环境中广泛存在的N-亚硝胺对于人和动物具有潜在的高致癌风险。含亚硝酸盐的食品在加工过程中容易产生N-亚硝胺,对人体健康存在严重的威胁。准确分析食品中N-亚硝胺含量能有效评价食品安全风险,有利于保障消费者的安全。本文综述了食品中N-亚硝胺化合物的形成机制,并重点探讨常用检测方法,包括气相色谱法、气相色谱-质谱联用法、气相色谱-热能分析仪法、高效液相色谱-质谱联用法、胶束电动毛细管色谱法、电化学法以及其他方法。探讨这些检测方法的优缺点,对各方法进行对比和总结,并展望未来检测方法发展趋势。
N-nitrosamines, which are widely present in the environment, have a potentially high carcinogenic risk for humans and animals. Foods containing nitrite are prone to produce N-nitrosamines during processing, which poses a serious threat to human health. Accurate analysis of the N-nitrosamine content in food can effectively evaluate food safety risks and help to ensure consumers’ safety. This paper reviewed the formation mechanism, common detection methods of N-nitrosamine compounds in food, including gas chromatography, gas chromatography-mass spectrometry, gas chromatography-thermal energy analyzer, high performance liquid chromatography-mass spectrometry, micellar electrokinetic capillary chromatography, electrochemical method and other methods, compared and summarized the advantages and disadvantages of each detection method, and looked forward to the future development trend of detection methods.
作者
黄周梅
马辉
李占明
王加华
肖安红
舒在习
戴煌
HUANG Zhou-Mei;MA Hui;LI Zhan-Ming;WANG Jia-Hua;XIAO An-Hong;SHU Zai-Xi;DAI Huang(College of Food Science and Engineering,Wuhan Polytechnic University,Wuhan 430023,China;Hangzhou Daddylab Co.,LTD.,Hangzhou 310051,China;School of Grain Science and Technology,Jiangsu University of Science and Technology,Zhenjiang 212004,China)
出处
《食品安全质量检测学报》
CAS
2020年第19期6892-6900,共9页
Journal of Food Safety and Quality
基金
国家自然科学基金青年科学基金项目(31401579)
大宗粮油精深加工教育部重点实验室(武汉轻工大学)开放基金项目(2019GYBQGDKFA01)。
关键词
N-亚硝胺
气相色谱法
高效液相色谱法
电化学法
N-nitrosamines
gas chromatography
high performance liquid chromatography
electrochemical method