烹调方式对不同肉及其制品中杂环胺的影响概述

Research progress on the influence of cooking methods on heterocyclic aromatic amines in different meat and meat products

杂环胺(heterocyclic aromatic amines,HAAs)是一类杂环芳香族化合物,是富含蛋白质的食物(如肉类和鱼类等)在高温和长时间烹饪过程中产生的一类有害物质。目前已经从高温加工的肉及其制品中发现有超过30种的杂环胺。国际癌症研究机构已把2-氨基-3-甲基咪唑并[4,5-f]喹啉(IQ)等杂环胺列为不同级别的致癌物清单,长期食用含有杂环胺的肉及其制品将对人体健康产生极大危害,增加患癌风险。近年来,随着人民生活水平的提高,肉及其制品的烹调方式也越来越多,但不同烹调方式对不同肉及其制品中杂环胺的影响还未见较系统的报道。因此,本文首先简述了杂环胺的形成、危害,并重点阐述了不同的烹调方式对不同肉及其制品中杂环胺形成的影响,为肉及其制品在烹调过程中杂环胺有害物的控制提供参考和借鉴,降低杂环胺对人体健康的危害风险。

Heterocyclic aromatic amines(HAAs)are a class of harmful heterocyclic aromatic compounds these are produced when protein-rich foods(such as meat and fish)are cooked at high temperatures and for long periods of time.At present,more than 30 kinds of HAAs have been detected in meat and meat products processed under high temperature.HAAs such as 2-amino-3-methylimidazolium and[4,5-f]quinoline(IQ)have been listed as carcinogens of different grades by the International Agency for Research on Cancer.Long-term consumption of foods containing HAAs would cause great harm to human health and increase the risk of cancer.With the improvement of people’s living standards,the cooking methods for meat and meat products have gradually increased.However,the effects of different cooking methods on HAAs in different meat and meat products have not been systematically reported.Therefore,this article first briefly described the formation and harm of HAAs,and then mainly elaborated the influences of different cooking methods on the formation of HAAs in different meat and meat products,so as to provide references for the control of harmful substances of HAAs in the cooking process of meat and meat products,and reduce the risk of harm of HAAs to human health.