| 肉制品和胃酸条件下亚硝胺合成阻断作用的研究进展 |
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| 引用本文： | 李玲,夏天兰,徐幸莲,周光宏.肉制品和胃酸条件下亚硝胺合成阻断作用的研究进展[J].食品科学,2013,34(5):284-288. |
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| 作者姓名： | 李玲 夏天兰 徐幸莲 周光宏 |
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| 作者单位： | 1.南京农业大学 教育部肉品加工与质量控制重点实验室，江苏 南京 210095；
2.临沂大学生命科学学院，山东 临沂 276005 |
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| 基金项目： | 教育部博士点基金项目(20090097110002);国家公益性行业(农业)科研专项(200903012) |
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| 摘 要： | 亚硝胺是一类强致癌性物质，在肉制品加工过程中可由胺类前体物和亚硝化试剂反应形成。本文综述影响肉制品中亚硝胺形成的主要因素：原料肉、加工方式、食盐和亚硝酸盐的添加量、维生素及多酚类等，重点探讨在体内胃酸条件下植物多酚对亚硝胺形成的抑制和促进作用机理。
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| 关 键 词： | 亚硝胺 亚硝酸盐 控制技术 肉制品 植物多酚 胃酸条件 |
| 收稿时间： | 2012-03-21 |
Research Progress in Inhibition of N-Nitrosamine Formation in Meat Products and Gastric Acid System |
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| LI Ling,XIA Tian-lan,XU Xing-lian,ZHOU Guang-hong.Research Progress in Inhibition of N-Nitrosamine Formation in Meat Products and Gastric Acid System[J].Food Science,2013,34(5):284-288. |
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| Authors: | LI Ling XIA Tian-lan XU Xing-lian ZHOU Guang-hong |
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| Affiliation: | 1. Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Nanjing Agricultural University,
Nanjing 210095, China；2. College of Life Science, Linyi University, Linyi 276005, China |
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| Abstract: | N-nitrosamines are recognized as potential carcinogens which are formed in the reaction between a nitrosating
agent and a substance containing an amino group in the processing of meat products. The formation of N-nitrosamine was
influenced by the types of raw meats, cooking treatments, the content of sodium chloride and nitrite, vitamin and polyphenols
in meat products. Moreover, the mechanism of inhibitory and catalytic effect of plant polyphenols on the formation of
n-nitrosamine in gastric acid was discussed in this review . |
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| Keywords: | N-nitrosamine nitrite control meat product polyphenol gastric acid |
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