| 高温加工肉制品中PhIP的形成与控制 |
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| 引用本文： | 王南,王桂瑛,赵莹莹,刘登勇.高温加工肉制品中PhIP的形成与控制[J].肉类研究,2014(10):33-36. |
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| 作者姓名： | 王南 王桂瑛 赵莹莹 刘登勇 |
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| 作者单位： | 1. 渤海大学食品科学研究院，辽宁省食品安全重点实验室，辽宁 锦州 121013
2. 云南农业大学 云南省畜产品加工工程技术研究中心,云南 昆明,650201 |
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| 基金项目： | 公益性行业(农业)科研专项(201303082-2)；国家自然科学基金青年科学基金项目 |
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| 摘 要： | 2-氨基-1-甲基-6-苯基咪唑4,5-b]吡啶(Ph IP)是肉制品在高温烹调加工过程中产生的含量较高的杂环胺类化合物。本文从Ph IP的生物毒性、形成机制出发,探讨不同加工条件对其形成的影响,总结分析该物质的抑制措施,从而为相关研究提供参考。
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| 关 键 词： | 杂环胺 PhIP 形成机制 抑制措施 |
A Review on the Generation and Control of 2-Amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP) in High-Temperature Processed Meat Products |
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| WANG Nan,WANG Gui-ying,ZHAO Ying-ying,LIU Deng-yong.A Review on the Generation and Control of 2-Amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP) in High-Temperature Processed Meat Products[J].Meat Research,2014(10):33-36. |
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| Authors: | WANG Nan WANG Gui-ying ZHAO Ying-ying LIU Deng-yong |
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| Affiliation: | WANG Nan, WANG Gui-ying, ZHAO Ying-ying, LIU Deng-yong (1. Food Safety Key Laboratory of Liaoning Province, Food Science Research Institute, Bohai University, Jinzhou 121013, China; 2. Research Center of Livestock Product Processing and Engineering Technology of Yunnan Province, Yunnan Agricultural University, Kunming 650201, China) |
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| Abstract: | PhIP （2-amino-1-methyl-6-phenylimidazo4,5-b]pyridine） is one of the most abundant heterocyclic amines detected in high-temperature cooked meat products. In this paper, the biological toxicity, formation mechanism, generation and control of PhIP are reviewed with the aim of providing a reference for related research. |
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| Keywords: | heterocyclic amines PhIP formation mechanism control measures |
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