肉制品中杂环胺的研究进展

Research progress of heterocyclic amines in meat products

杂环胺是富含蛋白质的食品在热加工和风味形成过程中产生的有毒化合物,这些有毒化合物对人体健康产生不利的影响,并且可能具有致突变性和致癌性。随着科技的发展及人们对食品安全的重视,肉制品中杂环胺越来越受到人们广泛的关注。本文主要对肉制品中杂环胺的形成、影响因素、危害、检测方法及控制等方面进行了综述,并对未来的研究方向进行了展望。

Heterocyclic amines are toxic compounds formed in the process of thermal processing and flavor formation of protein-rich foods.These toxic compounds have adverse effects on the human health and may be mutagenic and carcinogenic.With the development of science and technology and people’s attention to food safety,heterocyclic amines in meat products have attracted more and more attention.This article mainly describes the formation,influencing factors,hazards,detection method and control of heterocyclic amines in meat products,and prospects for future research directions.