張根生 王鐵鈞 謝春麗 倪雪 丁一丹

摘 要:肉制品在高溫熟制過程中,其內源性成分形成許多毒性化合物,其中包括雜環胺,雜環胺具有強大的細菌誘變活性和致癌性,在熟肉制品食用量逐年增加的情況下對人體存在健康風險。本文對近些年雜環胺的控制技術研究進展進行綜述,包括雜環胺的類別和結構差異、雜環胺的形成機理和影響因素,并分別從不同方面概括其抑制手段和效果差異,此外還介紹了雜環胺在人體內部的代謝消化情況,為肉制品中雜環胺的抑制技術研究提供理論依據。
關鍵詞:肉制品;雜環胺;影響因素;抑制;研究進展
Recent Progress in Development of Control Technologies for Heterocyclic Amines during Cooking of Meat Products
ZHANG Gensheng, WANG Tiejun, XIE Chunli, NI Xue, DING Yidan
(College of Food Engineering, Harbin Commercial University, Harbin 150076, China)
Abstract: In the high temperature cooking process, endogenous components in meat products are converted into a variety of toxic compounds, including heterocyclic amines, which contain strong bacterial mutagenic activity and human carcinogenicity. Yearly increasing consumption of cooked meat products may pose a risk to consumer health. This review summarizes the recent progress in the development of control technologies for heterocyclic amines with a focus on the classification and structural variability and formation mechanism of heterocyclic amines as well as the factors influencing their formation. The control approaches to heterocyclic amines are described from various aspects and their efficiencies are compared. The digestion and metabolism characteristics of heterocyclic amines in the human body are presented as well. This review will hopefully provide a theoretical basis for the study of control technologies for heterocyclic amine in meat products.
Keywords: meat products; heterocyclic amines; factors; inhibition; recent progress
DOI:10.7506/rlyj1001-8123-20190516-108
中圖分類號:TS251.5? ? ? ? ? ? ? ? ? ? ? ? ? ? ? ? ? ? ? 文獻標志碼:A 文章編號:1001-8123(2019)07-0067-07
引文格式:
張根生, 王鐵鈞, 謝春麗, 等. 肉制品熟制過程中雜環胺控制技術研究進展[J]. 肉類研究, 2019, 33(7): 67-73. DOI:10.7506/rlyj1001-8123-20190516-108.? ? http://www.rlyj.net.cn
ZHANG Gensheng, WANG Tiejun, XIE Chunli, et al. Recent progress in development of control technologies for heterocyclic amines during cooking of meat products[J]. Meat Research, 2019, 33(7): 67-73. DOI:10.7506/rlyj1001-8123-20190516-108.? ? http://www.rlyj.net.cn
隨著全世界肉制品消費需求的上漲,肉類產品的安全問題被放在首位,熱加工肉制品產生的危害物雜環胺成為當今肉品研究領域的熱點。肉類在熟制過程中熱解產生20余種化合物,這些化合物經過相互反應后形成了結合產物,即雜環胺。雜環胺存在不同的結構和種類,目前已經研究發現近30余種雜環胺的存在,根據其結構的不同又大致分為氨基咪唑氮雜芳烴類(aminoimid-azole-azaarenes,AIAs)和氨基咔啉類(amino-carbolines)[1]。
其中的2-氨基-1-甲基-6-苯基咪唑并[4,5-b]吡啶(2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine,PhIP)是與人類癌癥風險高度相關的物質,并且在熟肉制品中的數量巨大[2]。Felton等[3]還發現,氨基咪唑氮雜芳烴類雜環胺是沙門氏菌最有效的誘變劑之一。除此之外,雜環胺還對人體具有一定的心臟毒性[4]。……