肉制品熟制过程中杂环胺控制技术研究进展
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摘要
肉制品在高温熟制过程中,其内源性成分形成许多毒性化合物,其中包括杂环胺,杂环胺具有强大的细菌诱变活性和致癌性,在熟肉制品食用量逐年增加的情况下对人体存在健康风险。本文对近些年杂环胺的控制技术研究进展进行综述,包括杂环胺的类别和结构差异、杂环胺的形成机理和影响因素,并分别从不同方面概括其抑制手段和效果差异,此外还介绍了杂环胺在人体内部的代谢消化情况,为肉制品中杂环胺的抑制技术研究提供理论依据。
In the high temperature cooking process, endogenous components in meat products are converted into a variety of toxic compounds, including heterocyclic amines, which contain strong bacterial mutagenic activity and human carcinogenicity. Yearly increasing consumption of cooked meat products may pose a risk to consumer health. This review summarizes the recent progress in the development of control technologies for heterocyclic amines with a focus on the classification and structural variability and formation mechanism of heterocyclic amines as well as the factors influencing their formation. The control approaches to heterocyclic amines are described from various aspects and their efficiencies are compared. The digestion and metabolism characteristics of heterocyclic amines in the human body are presented as well. This review will hopefully provide a theoretical basis for the study of control technologies for heterocyclic amine in meat products.
In the high temperature cooking process, endogenous components in meat products are converted into a variety of toxic compounds, including heterocyclic amines, which contain strong bacterial mutagenic activity and human carcinogenicity. Yearly increasing consumption of cooked meat products may pose a risk to consumer health. This review summarizes the recent progress in the development of control technologies for heterocyclic amines with a focus on the classification and structural variability and formation mechanism of heterocyclic amines as well as the factors influencing their formation. The control approaches to heterocyclic amines are described from various aspects and their efficiencies are compared. The digestion and metabolism characteristics of heterocyclic amines in the human body are presented as well. This review will hopefully provide a theoretical basis for the study of control technologies for heterocyclic amine in meat products.
引文
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[21]ZAMORA R,HIDALGO F J.2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine(PhIP)formation and fate:an example of the coordinate contribution of lipid oxidation and Maillard reaction to the production and elimination of processing-related food toxicants[J].RSC Advances,2015,5(13):9709-9721.DOI:10.1039/C4RA15371E.
[22]SKOGK,J?GERSTAD M.Effects of monosaccharides and disaccharides on the formation of food mutagens in model systems[J].Mutation Research,1990,230(2):263-272.DOI:10.1016/0027-5107(90)90064-b.
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[25]GIBIS M,KRUWINNUS M,WEISS J.Impact of different panfrying conditions on the formation of heterocyclic aromatic amines and sensory quality in fried bacon[J].Food Chemistry,2015,168:383-389.DOI:10.1016/j.foodchem.2014.07.074.
[26]ARVIDSSON P,BOEKEL M A J S V,SKOG K,et al.Formation of heterocyclic amines in a meat juice model system[J].Journal of Food Science,1999,64(2):216-221.DOI:10.1111/j.1365-2621.1999.tb15868.x.
[27]廖国周.烧烤肉制品中杂环胺形成规律研究[D].南京:南京农业大学,2008.
[28]PHILLIPS D H.Polycyclic aromatic hydrocarbons in the diet[J].Mutation Research,1999,443(1/2):139-147.DOI:10.1016/S1383-5742(99)00016-2.
[29]OZ F,YUZER M O.The effects of cooking on wire and stone barbecue at different cooking levels on the formation of heterocyclic aromatic amines and polycyclic aromatic hydrocarbons in beef steak[J].Food Chemistry,2016,203:59-66.DOI:10.1016/j.foodchem.2016.02.041.
[30]?ZSARA? N,KOLSARICI N,DEMIRO K SONCU E,et al.Formation of heterocyclic aromatic amines in doner kebab cooked with different methods at varying degrees of doneness[J].Food Additives and Contaminants:Part A,2019,36(2):225-235.DOI:10.1080/19440049.2018.1562230.
[31]SOLADOYE O P,SHAND P,DUGAN M E R,et al.Influence of cooking methods and storage time on lipid and protein oxidation and heterocyclic aromatic amines production in bacon[J].Food Research International,2017,99:660-669.DOI:10.1016/j.foodres.2017.06.029.
[32]SKOG K,SOLYAKOV A,J?GERSTAD M.Effects of heating conditions and additives on the formation of heterocyclic amines with reference to amino-carbolines in a meat juice model system[J].Food Chemistry,2000,68(3):299-308.DOI:10.1016/s0308-8146(99)00195-8.
[33]ROBBANA-BARNAT S,RABACHE M,RIALLAND E,et al.Heterocyclic amines:occurrence and prevention in cooked food[J].Environmental Health Perspectives,1996,104(3):280-288.DOI:10.1289/ehp.96104280.
[34]J?GERSTAD M,SKOG K,ARVIDSSON P,et al.Chemistry,formation and occurrence of genotoxic heterocyclic amines identi?ed in model systems and cooked foods[J].Zeitschrift fuer LebensmittelUntersuchung und-Forschung A,1998,207(6):419-427.DOI:10.1007/s002170050355.
[35]LU F,KUHNLE G K,CHENG Q.Vegetable oil as fat replacer inhibits formation of heterocyclic amines and polycyclic aromatic hydrocarbons in reduced fat pork patties[J].Food Control,2017,81:113-125.DOI:10.1016/j.foodcont.2017.05.043.
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