Microsoft Word 夏晓楠-二校

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1 6 9 Vol. 6 No Journal of Food Safety and Quality Sep., 2015 N- * 夏晓楠, 王宗义, 丁轲, 杜斌, 韩涛 (,,, ) 摘要 : N-,, :,, N- ;, (GC) (GC-MS) (HPLC) ; N- 关键词 : ; N- ; ; Research progress on N-nitrosamines detection and control in meat products XIA Xiao-Nan, WANG Zong-Yi, DING Ke, DU Bin, HAN Tao * (College of Food Sciences and Engineering, Beijing University of Agriculture, Beijing Laboratory of Food Quality and Safety, Beijing , China) ABSTRACT: N-nitrosamines are recognized as a kind of carcinogenic compounds, which formed by the reaction of nitrite and secondary amines under faintly acid circumstance. They are easily generated in particular situations of meat processing. Extensive experimental and some epidemiological data suggest that human are susceptible to carcinogensis by N-nitrosamines and that the presence of these compounds in some foods may be regarded as an aetiologocal risk factor for certain human cancers including cancers of the stomach, oesophagus and nasopharynx. Therefore, great efforts have been made to investigate these compounds on detection, formation and control. This paper discussed the sources of N-nitrosamines and harms of N-nitrosamine compounds in meat products, summarized the measure methods to this class of compounds, as GC (gas chromatography), GC-MS (gas chromatography-mass spectrometer), HPLC (high performance liquid chromatography). The progress of research has been summarized that irradiation and natural plant has been used for blocking and controlling N-nitrosamines in meat products. KEY WORDS: meat products; N-nitrosamine compounds; nitrosamine detection; nitrosamine control 基金项目 : - - (PXM2015_014207_00001) Fund: Supported by the Project of Research Base Construction-Beijing Laboratory-Beijing Laboratory of Food Quality and Safety (PXM2015_014207_00001) * 通讯作者 :,,, taohan00@163.com *Corresponding author: HAN Tao, Professor, College of Food Sciences and Engineering, Beijing University of Agriculture, Beijing Laboratory of Food Quality and Safety, Beijing , China. taohan00@163.com

Xiao-Nan, WANG Zong-Yi, DING Ke, DU Bin, HAN Tao * (College of Food Sciences and Engineering, Beijing University of Agriculture, Beijing Laboratory of Food Quality and Safety, Beijing 102206, China)

2 9, : N 引言,,, [1-4], [5-7] N- (NAMS),,, [8],, N- N- 2 肉制品中 N- 亚硝胺类化合物的来源及危害 N-,, N- [9-10],,,, N-, [11-12],, 3 N- 亚硝胺类化合物分析检测方法的研究进展 N-, N- (NDMA) N-, NDMA,,,,, NAMS,, [13,14] [15] [16,17] [18] ; [15] [19] [20] [21,22] K-D [23] [24] [25],, N- : - (GC-TEA) [26] (GC-FID) [27] (GC-MS) [28-30] (GC-MS/MS) [21] - (GC-HRMS) [15] (LC-MS/MS) [17] 3.1 气相色谱法 (GC),, (FID) (ECD) (NPD) (TEA),, GC-TEA N-, N-, Raquel [26], GC-TEA 4, 105%~110%, 3 μg/kg,,, TEA, FID,,,, [31] FID, N-, 1~10 μg/ml, 85%, Mohammad [32], FID 7, 0.6~500 μg/l, 0.077~0.18 μg/kg, 82%~105.5% GC-FID,, 3.2 气相色谱质谱联用法 (GC-MS),, [33],, GC-MS 6 N-, 10~1000 μg/l,, NDPA 0.03 μg/kg, 5 N μg/kg, 79%~105%; [34],, K-D, GC-MS 9, 0.1~10 μg/ml, 0.05~0.2 μg/kg, 62%~78%; Huang [29] -, GC-CI-MS 7 N-, 0.25~500 ng/ml, 0.01~0.12 ng/g, 0.03~0.36 ng/g, 79%~107%,

1 气相色谱法 (GC),, (FID) (ECD) (NPD) (TEA),, GC-TEA N-, 5009.26-2003 N-, Raquel [26], GC-TEA 4, 105%~110%, 3 μg/kg,,, TEA, FID,,,, [31] FID, N-, 1~10 μg/ml, 85%, Mohammad [32], FID 7, 0.6~500 μg/l, 0.

3 高效液相色谱法 (HPLC) N-,,,,, Herrmann [17] LC-(APCI/ESI) MS/MS N- N-, N- N μg/kg, 4 亚硝胺的控制措施,,, 1, ; 2, ; 3, 4.1 阻断的 N- 亚硝胺形成, N- [35], (Vc) ( ),, [36] [37] [38] [39] [40] [41] [42] [43] [44] VE, VE, N- (NDEA) N- (NPIP) N- (NDPA) N- (NDBA) N- (NDPhA), N- (NDMA) N- (NPYR) N- (NMOR), VE [45] ( ), NDMA, :, 90% ;, [46] V C V E N-,, NDMA,, V C V E [47] 15, 15, 53.64%~71.54% V C V E,,,, 4.2 分解已生成的 N- 亚硝胺,,, N-, V C, Wei [48],, -20, , N-, 60 C O, γ- 5 kgy, NDMA NDEA NPYR, NDEA , γ- 3 N- : NDMA NDEA NPYR Byun [49], CO 2, kgy γ-, 4 4, NDMA NPYR,,,, 4.3 减少摄入 N- 亚硝胺及其前体物质,,, N-,,, [50],, <0.5 g/kg, <0.15 g/kg;, 0.03~0.05 g/kg [51], N-,,,, [52] 5 结束语,

[45] ( ), NDMA, :, 90% ;, [46] V C V E N-,, NDMA,, V C V E [47] 15, 15, 53.64%~71.54% V C V E,,,, 4.

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Microsoft Word 魏萌-二校.doc

Microsoft Word 魏萌-二校.doc 5 11 Vol. 5 No. 11 2014 11 Journal of Food Safety and Quality Nov., 2014 魏 1, 萌 2, 吕玲珠 1, 刘黄友 1, 袁媛 1* (1., 130062; 2., 050035) 摘要 : 目的 15 方法, 15, GB 5009.33-2010, (GC-MS) 8 [N- (NDMA) N-(NMEA) N- (NDEA)