加工水产品中N-亚硝胺的形成和控制技术研究进展

Research progress on formation and control technology of N-nitrosamines in processed fishery products

N-亚硝胺类化合物(N-nitrosamines,NAs)是食品和自然环境中普遍存在的致癌物。一些水产品在加工贮藏过程中自身组分受不同因素作用,容易产生并积累NAs,个别情况下其含量会明显超出我国食品中污染物的限量标准,长期过量摄入含有NAs的水产品有致癌风险。因此,明确NAs的前体来源和影响因素,并在水产品加工、贮藏过程中控制NAs的产生和发展,对促进水产品加工行业健康发展、保障水产品食用安全有着重要意义。本文综述了水产品中NAs及其前体的来源和影响因素等关键问题,在总结前人研究工作的基础上探讨可能应用于水产品的NAs阻断控制技术,以期为控制加工水产品中的NAs提供参考。

N-nitrosamines(NAs)are common carcinogens in food and natural environment.Affected by different factors,some fishery products are prone to generate and accumulate NAs during the processing and storage.In some cases,the content of NAs would obviously exceed the limit standard of pollutants in food and long-term and excessive intake of fishery products containing NAs poses risk of cancer to human health.Therefore,it is of great significance to clarify the source and influencing factors of NAs precursors,and control the production and development of NAs in the processing and storage of aquatic products,so as to promote the healthy development of aquatic products processing industry and ensure the food safety of aquatic products.This paper reviewed the key issues such as the source and affecting factors of NAs and their precursors in fishery products,discussed the NAs blocking control technology which may be applied to aquatic products on the basis of summarizing the previous research work,so as to provide references for the control of NAs in processed fishery products.