外源物质对杂环胺生成的影响研究进展

杂环胺（heterocyclicamines，HCAs）是在高温长时间加工下形成的一种有害物质，具有致癌性、致突变性、心肌毒性和神经毒性。在肉制品加工过程中，杂环胺的有效抑制一直是一个广泛关注的问题。本文重点介绍了近三年在肉制品加工过程中添加植物提取物、调味料、保水性物质、氨基酸、植物油以及食品加工副产物等外源物质对杂环胺生成的影响，并详细综述了这几种外源物质对肉制品中杂环胺生成的促进或抑制作用机理。最后对杂环胺减控的未来前景进行展望，为后续研究杂环胺的有效抑制提供参考。

Research progress on the effects of exogenous substances on the formation of heterocyclic amines

Heterocyclic amines (HCAs) are harmful substances formed after long-term processing at high temperature, which are carcinogenic, mutagenic, cardiotoxic and neurotoxic. In the processing of meat products, the effective inhibition of heterocyclic amines has been a widespread concern. This paper introduced the effects of exogenous substances such as plant extracts, seasonings, water-retaining substances, amino acids, vegetable oils and by-products of food processing on the formation of heterocyclic amines in meat products in the last 3 years, and summarized in detail the mechanisms of promoting or inhibiting the formation of heterocyclic amines in meat products by these exogenous substances, finally, prospected the future prospect of heterocyclic amines reduction and control, which can provide reference for the follow-up study on the effective inhibition of heterocyclic amines.