摘要
食品在生产过程中由于食品原料、包装材料和加工条件不当会或多或少地产生一些对人体有害的物质,比如多氯联苯、苯并[ɑ]芘、杂环胺、丙烯酰胺、氯丙醇酯(3-MCPD)等致癌物质。本文主要阐述了以上五种致癌物质在食品加工过程中形成和产生机理,并且就减少五种致癌物质产生的对策进行了探究。
Because of food raw materials, packaging materials and improper processing conditions, the food in the processing may produce some harmful substances, such as polychlorinated biphenyl and benzene [alpha] pyrene, heterocyclic amines, acrylamide ,chloropropanols （3-MCPD） and other carcinogenic substances. This paper mainly described the formation and mechanism of the above five carcinogens in food processing, and explored the countermeasures to reduce five carcinogens.
作者
吴金松
张荷丽
陈光静
马志伟
陈晓培
刘俊桃
WU Jinsong;MA Zhiwei;CHENG Guangjing;CHENG Xiaopei;LIU Juntao;ZHANG Heli(Henan University of Animal Husbandry and Economy,Henan Zhengzhou 450046;College of Food Science,Southwest University,Chongqing 400715)
出处
《现代牧业》
2018年第3期39-43,共5页
Modern Animal Husbandry
基金
2016年度河南省教育厅科学技术研究重点项目(16B5003)
关键词
多氯联苯
苯并芘
丙烯酰胺
杂环胺
氯丙醇
Polychlorinated biphenyl；Benzene pyrene；Heterocyclic amines；Acrylamide；Chloropropanols
