煎炸肉制品中杂环胺的控制技术及体内代谢调控研究进展

杂环胺是富含蛋白质的食物在烹饪加工过程中产生的一类有害物质。由于煎炸过程温度较高,反应复杂,导致煎炸肉制品中杂环胺生成量较多。杂环胺具有较强的生物毒性,是一种潜在的致癌、致突变物质,长期摄入富含杂环胺的煎炸肉制品会对人体产生不良影响。本文对煎炸肉制品中的杂环胺进行了简介,包括其分类、结构以及生物毒性,综述了影响煎炸肉制品中杂环胺生成的因素和控制杂环胺生成的方法,并根据杂环胺的消化吸收和代谢机制,探讨了其在体内代谢的调控方式。

Research Progress of Control Technology of Heterocyclic Amines in Fried Meat Products and Its Metabolic Control in Human

Heterocyclic amines (HAAs)is a kind of harmful substances originated from protein-rich foods during cooking process.Due to the high temperature of frying process,the reaction is complicated,resulting in a large amount of HAAs formation in fried meat products.HAAs is a kind of potential carcinogenic and mutagenic substance with strong biotoxicity,long -term intake of fried meat products rich in HAAs is hazardous to the human health.Thus,the information about HAAs related to classification,structure,biological toxicity were introduced,and the influences of formation of HAAs were summarized in this paper.Additionally,the inhibition of HAA information in fried meat products was reviewed.Finally,the mechanism of the digestion and absorption in body was clarified,and the control methods of HAAs in body were discussed.