鱼肉制品中N-亚硝胺类化合物检测研究进展

Research Progress in the Detection of N-nitrosamines in Fish Products

介绍了鱼肉制品中N-亚硝胺类化合物的结构、种类、形成和对生物的毒性、致癌性,以及6种前处理技术。综述了气相色谱-质谱法、气相色谱-串联质谱法、气相色谱-氮磷检测法、气相色谱-热能分析仪法、高效液相色谱-串联质谱法检测技术及其在N-亚硝胺类化合物检测方面的应用进展,以期为鱼肉制品中N-亚硝胺的抑制和消除提供支持。

The structure, types and formation of N-nitrosamines in fish products and its toxicity and carcinogenicity to humans were introduced in this paper. Six kinds of sample preparation and pretreatment techniques were mainly introduced. The application of gas chromatography-mass spectrometry、gas chromatography-tandem mass spectrometry、gas chromatography-nitrogen and phosphorus detection、gas chromatography-thermal energy analyzer、high-performance liquid chromatography-tandem mass spectrometry in qualitative were also discussed.Finally, the necessity of research on the inhibition and elimination of N-nitrosamines in fish products and the development trend of detection methods were prospected.