肉制品加工中有害物检测及控制技术研究进展.pdf

第8卷第6期
食品安全质量检测学报
Vol 8 No. 6
2017年6月
Journal of Food Safety and Quality
Jun.:2017
肉制品加工中有害物检测及控制技术研究进展
张苏苏,苑冰冰,赵子瑞,陈治旭,张凌,周亚军
(吉林大学食品科学与工程学院,长春130062)
摘要:随着人们生活水平的提高,肉制品的消费量日益增多,肉制品的安全性也倍受广大消费者的关注。肉
制品加工过程中带来或产生的亚硝胺类、杂环胺类、多环芳烃类以及生物胺类等有害物质,一定程度上会危
害消费者健康。有关这些有害物质的检测与控制技术已成为肉品科学领域中的研究热点,国内外学者对此展
开了大量的研究。本文综述了高效液相色谱法、气相色谱法、液相色谱-质谱法和毛细管电泳法等技术在肉制
品有害物检测中的应用研究进展,并阐述了肉制品加工中的有害物质(亚硝酸盐及亚硝胺类、杂环胺类、多环
芳烃类以及生物胺类)的控制技术,为建立肉制品加工中有害物质的高效准确检测方法及控制技术提供理论
参考
关键词:肉制品加工;有害物质;检测;控制
Research progress of detection and control measures of hazards in meat
products
ZHANG Su-su, YUAN Bing-bing, ZHAO ZI-RUI, CHEN Zhi-xu, ZHANG Ling, ZHOU Ya-jun
(College of Food Science and Engineering, Jilin University, Changchun 130062, China)
ABSTRACT: With the improvement of peoples living standard, the consumption of meat products is increasing day
by day, and the safety of meat products is also paid more attention by the consumers. However, there are some
hazards in meat products which are formed during processing, such as nitrite and nitrosamines, hetercyclic aromatic
amines, polycyclic aromatic hydrocarbons and biogenic amines. They have become a serious threat to people's health
ne detection and control measures have earned overarching concern in the field of meat science, and domestic and
overseas scholars have carried out numerous studies in recent years. This paper summarized recent progress of
detection measures, including high performance liquid chromatography(HPLC), gas chromatography(GC), liquid
chromatography-mass spectrometry(lc-ms), as well as capillary electrophoresis(CE), and the control measures of
hazards in meat products (nitrite and nitrosamines, hetercyclic aromatic amines, polycyclic aromatic hydrocarbons
and biogenic amines). It provided a theoretical reference for the establishment of accurate and eflicient detection and
control measures of hazards in meat products.
KEY WORDS: meat product processing; hazard; detection; control
基金项目:国家重点研发计划课题(2016YFD0401501)
Fund: Supported by National Key Research and Development Project(2016YFD0401501)
*通讯作者:周亚军,博士,教授,主要研究方向为肉品科学与加王新技术。E-mail:zhouruyilang(163.com
*Corresponding author: ZHOU Ya-jun, Ph. D, Professor, College of Food Science and Engineering, Jilin University, Changchun 130062, China
E-mail:zhouruyilang@163.com
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