畜禽产品加工过程中有害物质的形成机制及抑制措施--以杂环胺为例

畜禽产品加工过程中容易形成致癌性、致突变性的杂环胺.IQ型杂环胺通过非酶褐变形成,即包含肌酸、氨基酸、糖的美拉德反应;氨基咔啉主要是通过氨基酸和蛋白质在高于300℃的温度下热解产生.研究表明,随着加工温度的升高和加工时间的延长,杂环胺含量显著上升.一些天然植物提取物以及抗氧化剂对杂环胺的形成有一定抑制作用.介绍了杂环胺的结构、分类、含量、影响因素等,重点对杂环胺的形成机制及抑制措施进行了分析.

Formation and Inhibition of Heterocyclic Aromatic Amines in Processed Livestock and Poultry Products

Mutagenic and/or carcinogenic heterocyclic aromatic amines(HAAs) have been found in livestock and poultry products.IQ-type HAAs are formed by heat-induced non enzymatic browning,known as Maillard reaction which involves creatine,amino acid and sugars.Whereas amino-carbolines are mainly formed by pyrolysis of amino acids and proteins at the temperature above 300 ℃.It is shown that the increase of processing temperature and prolong processing time can result in a dramatic increase in the amount of HAAs.Some natural plant extracts and antioxidants were found to be promising inhibitors to HAAs.In this paper,the structures,classification,content of HAAs as well as the influencing factors are introduced,the formation and inhibition of HAAs are emphasized.