食品中甲基咪唑类物质形成机制、安全评价及分析方法研究进展

Research progress on the formation mechanism, safety evaluation and analytical methods of methylimidazoles in food

中文关键词:  甲基咪唑  形成机理  分析方法  安全性评价

英文关键词:methylimidazole  formation mechanism  analytical methods  safety evaluation

中文摘要:

      甲基咪唑类物质是一类在食品加工过程中广泛形成的杂环化合物, 主要由美拉德反应中的还原糖与氨基酸(如氨或铵盐)在高温条件下反应生成。这类物质在酱油、饮料、酱卤制品等日常消费食品中普遍检出, 提示人类可能存在长期膳食暴露的风险。研究表明, 甲基咪唑类物质对人类具有潜在的致癌风险、神经毒性、代谢与内分泌干扰和生殖发育毒性等。因此, 了解其形成机制、安全风险以及准确分析方法显得尤为重要。本文主要介绍食品中甲基乙二醛/甲醛/氨以及甲基乙二醛/氨组分形成甲基咪唑类物质的机制, 综述了甲基咪唑类物质的安全性研究现状, 并归纳了用于甲基咪唑检测的光谱法、色谱法、色谱-质谱法以及快速检测法, 以期为食品中甲基咪唑类物质控制、监测和风险评估提供指导。

英文摘要:

      Methylimidazoles are a class of heterocyclic compounds widely formed during food processing, primarily generated through the Maillard reaction between reducing sugars and amino compounds (such as ammonia or ammonium salts) under high-temperature conditions. These substances are commonly detected in daily-consumed foods such as soy sauce, beverages and marinades, indicating potential long-term dietary exposure in humans. Studies have demonstrated that methylimidazoles may pose various health risks, including potential carcinogenicity, neurotoxicity, metabolic and endocrine disruption, as well as reproductive and developmental toxicity. Therefore, it is particularly important to understand the formation mechanism, safety risks and accurate analytical methods. This paper systematically introduced the formation mechanism of methylimidazoles from methylglyoxalate/formaldehyde/ NH3 and methylglyoxalate/NH3 in food, reviewed the current status of research on the safety of methylimidazoles, and summarized the advantages, disadvantages and scope of application of spectrometry, chromatography, chromatography-mass spectrometry coupling methods, and rapid detection approaches. The review aims to provide guidance on the control of methylimidazoles in food products and on the monitoring of their safety and risk assessment.