食品中N-亚硝胺检测方法研究进展

Research progress on detection methods of N-nitrosamines in food

中文关键词:  N-亚硝胺  气相色谱法  高效液相色谱法  电化学法

英文关键词:N-nitrosamines  gas chromatography  high performance liquid chromatography  electrochemical method

中文摘要:

      环境中广泛存在的N-亚硝胺对于人和动物具有潜在的高致癌风险。含亚硝酸盐的食品在加工过程中容易产生N-亚硝胺, 对人体健康存在严重的威胁。准确分析食品中N-亚硝胺含量能有效评价食品安全风险, 有利于保障消费者的安全。本文综述了食品中N-亚硝胺化合物的形成机制, 并重点探讨常用检测方法, 包括气相色谱法、气相色谱-质谱联用法、气相色谱-热能分析仪法、高效液相色谱-质谱联用法、胶束电动毛细管色谱法、电化学法以及其他方法。探讨这些检测方法的优缺点, 对各方法进行对比和总结, 并展望未来检测方法发展趋势。

英文摘要:

      N-nitrosamines, which are widely present in the environment, have a potentially high carcinogenic risk for humans and animals. Foods containing nitrite are prone to produce N-nitrosamines during processing, which poses a serious threat to human health. Accurate analysis of the N-nitrosamine content in food can effectively evaluate food safety risks and help to ensure consumers’ safety. This paper reviewed the formation mechanism, common detection methods of N-nitrosamine compounds in food, including gas chromatography, gas chromatography-mass spectrometry, gas chromatography-thermal energy analyzer, high performance liquid chromatography-mass spectrometry, micellar electrokinetic capillary chromatography, electrochemical method and other methods, compared and summarized the advantages and disadvantages of each detection method, and looked forward to the future development trend of detection methods.