热加工肉制品中β-咔啉类杂环胺的形成、检测及毒性研究进展

Recent progress on the formation, detection, and toxicity of β-carboline heterocyclic aromatic amines in hot processing meat products

中文关键词:  β-咔啉类杂环胺  热加工  肉制品  形成  抑制  毒性机制

英文关键词:β-carboline heterocyclic aromatic amines  hot processing  meat products  formation  inhibition  toxicity mechanism

中文摘要:

      为了提高食品感官质量和保证饮食健康, 人们通常会选择热加工的烹饪方式。在食品热加工过程中, 除了赋予食品独特的风味与色泽外, 高温还会导致一些有害物质的生成。杂环胺(heterocyclic aromatic amines, HAAs)是一类多在食品热加工过程中产生的有毒化合物, 具有致癌性和致突变性, 长期摄入还可能导致一些慢性病如帕金森综合征、阿尔兹海默症的发生。β-咔啉类杂环胺, 9H-吡啶并[4,3-b]吲哚(Norharman)和1-甲基-9H-吡啶并[3,4-b]吲哚(Harman)是热加工肉制品中两种主要的HAAs。随着消费者对食品安全关注度的增加, 关于HAAs的未知风险也得到了人们较多关注。本文从β-咔啉类杂环胺Norharman和Harman的形成途径出发, 总结了这类物质的抑制方法以及近年来国内外对于β-咔啉类HAAs的分析检测方法研究进展, 同时对其毒性研究进展进行了概述, 以期为控制热加工肉制品中的β-咔啉类杂环胺生成以及带来的食品安全问题提供一定的理论支撑和参考。

英文摘要:

      To improve food sensory quality and ensure diet health, people usually choose a hot processing cooking method. During the thermal processing of food, high temperatures cause the generation of some harmful substances in addition to giving the food its unique flavor and color. Heterocyclic aromatic amines (HAAs) are a class of toxic compounds mostly produced during the thermal processing of foods, and they are carcinogenic and mutagenic. Long-term intake may also lead to the development of some chronic diseases such as Parkinson’s syndrome and Alzheimer’s disease. The β-carboline HAAs 9H-pyrido[4,3-b]indole (Norharman) and 1-methyl-9H-pyrido[3,4-b]indole (Harman) are two major HAAs in thermally processed meat products. As consumers become more concerned about food safety, more attention has been paid to the unknown risks of HAAs. From the formation pathways of β-carboline HAAs, Norharman and Harman, this paper summarized the inhibition methods of this class of substances and the recent progress of analysis and detection methods for β-carboline HAAs, as well as an overview of the progress of the toxicity studies. The findings are expected to provide some theoretical supports and a reference for controlling the formation of β-carboline HAAs in hot processed meat products, as well as the food safety issues that they cause.