肉制品中亚硝胺形成机制及植物源提取物对其阻断效果的研究进展
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摘要
亚硝胺是一类强化学致癌物,肉制品加工过程中可由亚硝化试剂和胺类化合物在弱酸性条件下反应形成。本文综述了加工肉制品中亚硝胺的形成机理、形成影响因素以及其对人体的潜在危害(致癌性和致突变性),进而从肉制品加工的角度着手,重点探讨了植物源天然提取物(天然果蔬提取物、天然香辛料提取物、中草药提取物)对亚硝酸盐的清除能力以及对亚硝胺形成的阻断作用,为抑制规模化肉制品加工生产中的亚硝胺形成提供理论指导。
N-Nitrosamines are recognized as potential chemical carcinogens that are formed in the reaction between a nitrosating agent and an amino group-containing substance during the processing of meat products under weakly acidic condition. The formation mechanism of N-nirtosamines in processed meat products, the factor that in?uences their formation and their potential health hazards(carcinogenicity and mutagenicity) are reviewed in this paper. The focus is on the nitritescavenging capacity and the nitrosamine formation-inhibitory capacity of natural botanical extracts(fruit and vegetable extracts, spice extracts, and herbal extracts) during meat processing. It is expected that this review will provide theoretical guidance for controlling the formation of nitrosamines during massive meat production.
N-Nitrosamines are recognized as potential chemical carcinogens that are formed in the reaction between a nitrosating agent and an amino group-containing substance during the processing of meat products under weakly acidic condition. The formation mechanism of N-nirtosamines in processed meat products, the factor that in?uences their formation and their potential health hazards(carcinogenicity and mutagenicity) are reviewed in this paper. The focus is on the nitritescavenging capacity and the nitrosamine formation-inhibitory capacity of natural botanical extracts(fruit and vegetable extracts, spice extracts, and herbal extracts) during meat processing. It is expected that this review will provide theoretical guidance for controlling the formation of nitrosamines during massive meat production.
引文
[1]李玲.传统中式香肠和模拟胃酸体系中亚硝胺产生及控制技术的研究[D].南京:南京农业大学,2012:1-3.
[2]HERRMANN S S,GRANBY K,DUEDAHL-OLESEN L.Formation and mitigation of N-nitrosamines in nitrite preserved cooked sausages[J].Food Chemistry,2015,174:516-526.DOI:10.1016/j.foodchem.2014.11.101.
[3]TAORMINA P J.Meat and poultry:curing of meat[J].Encyclopedia of Food Microbiology,2014,2:501-507.DOI:10.1016/B978-0-12-384730-0.00195-6.
[4]CREWS C.Processing contaminants:N-nitrosamines[J].Encyclopedia of Food Safety,2014,2:409-415.DOI:10.1016/B978-0-12-378612-8.00217-1.
[5]ROBLES H.Nitrosamines[J].Encyclopedia of Toxicology,2014,41(1):584-585.DOI:10.1016/B978-0-12-386454-3.00523-6.
[6]QIU Y S,CHEN J H,YU W J,et al.Contamination of Chinese salted fish with volatile N-nitrosamines as determined by QuEChERS and gas chromatography-tandem mass spectrometry[J].Food Chemistry,2017,232:763-769.DOI:10.1016/j.foodchem.2017.04.055.
[7]NOWAK A,CZYZOWSKA A,EFENBERGER M,et al.Polyphenolic extracts of cherry(Prunus cerasus L.)and blackcurrant(Ribes nigrum L.)leaves as natural preservatives in meat products[J].Food Microbiology,2016,59:142-149.DOI:10.1016/j.fm.2016.06.004.
[8]SHAH M A,DON BOSCO S J,MIR S A.Plant extracts as natural antioxidants in meat and meat products[J].Meat Science,2014,98(1):21-33.DOI:10.1016/j.meatsci.2014.03.020.
[9]ALAHAKOON A U,JAYASENA D D,RAMACHANDRA S,et al.Alternatives to nitrite in processed meat:up to date[J].Trends in Food Science&Technology,2015,45(1):37-49.DOI:10.1016/j.tifs.2015.05.008.
[10]MIRVISH S S.Formation of N-nitroso compounds:chemistry,kinetics,and in vivo occurrence[J].Toxicology&Applied Pharmacology,1975,31(3):325-351.DOI:10.1016/0041-008X(75)90255-0.
[11]SANNINO A,BOLZONI L.GC/CI-MS/MS method for the identification and quantification of volatile N-nitrosamines in meat products[J].Food Chemistry,2013,141(4):3925-3930.DOI:10.1016/j.foodchem.2013.06.070.
[12]王永丽.植物多酚及盐替代对干腌培根生物胺及亚硝胺调控机制研究[D].南京:南京农业大学,2015:9.
[13]YURCHENKO S,M?LDER U.The occurrence of volatile N-nitrosamines in Estonian meat products[J].Food Chemistry,2007,100(4):1713-1721.DOI:10.1016/j.foodchem.2005.10.017.
[14]KOCAK D,OZEL M Z,GOGUS F,et al.Determination of volatile nitrosamines in grilled lamb and vegetables using comprehensive gas chromatography:nitrogen chemiluminescence detection[J].Food Chemistry,2012,135(4):2215-2220.DOI:10.1016/j.foodchem.2012.07.002.
[15]李玲,夏天兰,徐幸莲,等.肉制品和胃酸条件下亚硝胺合成阻断作用的研究进展[J].食品科学,2013,34(5):284-288.DOI:10.7506/spkx1002-6630-201305059.
[16]LI Ling,WANG Peng,XU Xinglian,et al.Influence of various cooking methods on the concentrations of volatile N-nitrosamines and biogenic amines in dry-cured sausages[J].Journal of Food Science,2012,77(5):560-565.DOI:10.1111/j.1750-3841.2012.02667.x.
[17]LI Ling,SHAO Junhua,ZHU Xudong,et al.Effect of plant polyphenols and ascorbic acid on lipid oxidation,residual nitrite and N-nitrosamines formation in dry-cured sausage[J].International Journal of Food Science&Technology,2013,48(6):1157-1164.DOI:10.1111/ijfs.12069.
[18]SUN Y C,MI J C,LEE S J,et al.N-nitrosamine inhibition by strawberry,garlic,kale,and the effects of nitrite-scavenging and N-nitrosamine formation by functional compounds in strawberry and garlic[J].Food Control,2007,18(5):485-491.DOI:10.1016/j.foodcont.2005.12.006.
[19]李木子.微生物发酵技术降低风干肠中亚硝胺的研究[D].哈尔滨:东北农业大学,2015:2.
[20]DAGNAC T,GARCIA-CHAO M,PULLEIRO P,et al.Dispersive solid-phase extraction followed by liquid chromatography-tandem mass spectrometry for the multi-residue analysis of pesticides in raw bovine milk[J].Journal of Chromatography A,2009,1216(18):3702-3709.DOI:10.1016/j.chroma.2009.02.048.
[21]BRYANA N S,ALEXANDER D D,COUGHLIN J R,et al.Ingested nitrate and nitrite and stomach cancer risk:an updated review[J].Food and Chemical Toxicology,2012,50(10):3646-3665.DOI:10.1016/j.fct.2012.07.062.
[22]ZHOU F,SHEN T,DUAN T,et al.Antioxidant effects of lipophilic tea polyphenols on diethylnitrosamine/phenobarbital-induced hepatocarcinogenesis in rats[J].International Journal of Oncology,2014,28(4):495-503.DOI:10.3892/ijo.2016.3577.
[23]HERRMANN S S,DUEDAHL-OLESEN L,CHRISTENSEN T,et al.Dietary exposure to volatile and non-volatile N-nitrosamines from processed meat products in Denmark[J].Food and Chemical Toxicology,2015,80:137-143.DOI:10.1016/j.fct.2015.03.008.
[24]ANDREWS A W,THIBAULT L H,LIJINSKY W.The relationship between mutagenicity and carcinogenicity of some nitrosamines[J].Mutation Research,1978,51(3):319-326.DOI:10.1016/0027-5107(78)90121-5.
[25]HUGO C J,HUGO A.Current trends in natural preservatives for fresh sausage products[J].Trends in Food Science&Technology,2015,45(1):12-23.DOI:10.1016/j.tifs.2015.05.003.
[26]李君珂,吴定晶,刘森轩,等.蔬菜提取物对猪肉脯品质的影响[J].食品科学,2015,36(9):28-32.DOI:10.7506/spkx1002-6630-201509006.
[27]BEDALE W,SINDELAR J J,MILKOWSKI A L.Dietary nitrate and nitrite:benefits,risks,and evolving perceptions[J].Meat Science,2016,120:85-92.DOI:10.1016/j.meatsci.2016.03.009.
[28]GABAZA M,CLAEYS E,SMET S D,et al.Potential of fermented spinach extracts as a nitrite source for meat curing[C]//Proceedings of the 59th International Congress of Meat Science and Technology,lzmir:Icomst Org,2013.
[29]王凯丽,朱迎春,王洋,等.复合果蔬取代部分硝酸盐对降低发酵香肠中亚硝胺的作用[J].食品科学,2018,39(12):60-66.DOI:10.7506/spkx1002-6630-201812010.
[30]CHOKSI P M,JOSHI V Y.A review on lycopene:extraction,purification,stability and applications[J].International Journal of Food Properties,2007,10(2):289-298.DOI:10.1080/10942910601052699.
[31]BREWER M S.Natural antioxidants:sources,compounds,mechanisms of action,and potential applications[J].Comprehensive Reviews in Food Science and Food Safety,2011,10(4):221-247.DOI:10.1111/j.1541-4337.2011.00156.x.
[32]QIU Xujian,WU V C H.Evaluation of Escherichia coli O157:H7,Listeria monocytogenes,Salmonella typhimurium and Staphylococcus aureus in ground beef with cranberry concentrate by thin agar layer method[J].Journal of Rapid Methods and Automation in Microbiology,2007,15(3):282-294.DOI:10.1111/j.1745-4581.2007.00098.x.
[33]XI Y,SULLIVAN G A,JACKSON A L,et al.Use of natural antimicrobials to improve the control of Listeria monocytogenes in a cured cooked meat model system[J].Meat Science,2011,88(3):503-511.DOI:10.1016/j.meatsci.2011.01.036.
[34]FERNáNDEZ-GINéS J M,FERNáNDEZ-LóPEZ J,SAYAS-BARBERáE,et al.Effect of storage conditions on quality characteristics of bologna sausages made with citrus fiber[J].Journal of Food Science,2003,68(2):710-714.DOI:10.1111/j.1365-2621.2003.tb05737.x.
[35]JIANG J,XIONG Y L L.Natural antioxidants as food and feed additives to promote health benefits and quality of meat products:a review[J].Meat Science,2016,120:107-117.DOI:10.1016/j.meatsci.2016.04.005.
[36]李妍姣.洋葱黄酮类物质对亚硝胺生成阻断活性的研究[D].长春:吉林农业大学,2014:37.
[37]辛国华,梁宗英,张乐,等.大蒜素对不同浓度甲基苄基亚硝胺诱发大鼠食管癌抑制作用实验研究[J].临床和实验医学杂志,2013,12(24):1957-1960.
[38]张健斌.腊肠中亚硝胺的形成及香辛料对其阻断作用[D].哈尔滨:东北农业大学,2008:37-38.
[39]AHN H J,KIM J H,JO C,et al.Effects of gamma irradiation on residual nitrite,residual ascorbate,color,and N-nitrosamines of cooked sausage during storage[J].Food Control,2004,15(3):197-203.DOI:10.1016/S0956-7135(03)00047-1.
[40]张甜,杨华.模拟条件下香辛类蔬菜对N-二甲基亚硝胺形成的影响[J].食品科学,2017,38(1):159-164.DOI:10.7506/spkx1002-6630-201701026.
[41]王琪,田迪英,杨荣华.11种中草药对亚硝胺合成阻断能力与总黄酮含量相关性研究[J].中国中药杂志,2010,35(15):1983-1986.DOI:10.4268/cjcmm20101515.
[42]郭春燕,高婷,赵二劳.五种中草药对亚硝化反应的抑制作用[J].中药材,2008(10):1552-1554.DOI:10.13863/j.issn1001-4454.2008.10.037.
[43]李粉玲,蔡汉权,陈利生.金丝草多糖的抗氧化性及还原能力的研究[J].有机化学研究,2015,3(1):16-24.DOI:10.12677/JOCR.2015.31003.
[44]WANG Yongli,LI Feng,ZHUANG Hong,et al.Effects of plant polyphenols andα-tocopherol on lipid oxidation,residual nitrites,biogenic amines,and N-nitrosamines formation during ripening and storage of dry-cured bacon[J].LWT-Food Science and Technology,2015,60(1):199-206.DOI:10.1016/j.lwt.2014.09.022.
[45]王雅利.花色苷对内源性N-亚硝胺形成的抑制作用研究及机理初探[D].武汉:武汉轻工大学,2014:36.
[46]黄晓冬,李裕红,戴聪杰,等.红树植物桐花树提取物清除亚硝酸盐与阻断亚硝胺合成的体外评价[J].中国食品学报,2015,15(9):15-22.DOI:10.16429/j.1009-7848.2015.09.003.
[2]HERRMANN S S,GRANBY K,DUEDAHL-OLESEN L.Formation and mitigation of N-nitrosamines in nitrite preserved cooked sausages[J].Food Chemistry,2015,174:516-526.DOI:10.1016/j.foodchem.2014.11.101.
[3]TAORMINA P J.Meat and poultry:curing of meat[J].Encyclopedia of Food Microbiology,2014,2:501-507.DOI:10.1016/B978-0-12-384730-0.00195-6.
[4]CREWS C.Processing contaminants:N-nitrosamines[J].Encyclopedia of Food Safety,2014,2:409-415.DOI:10.1016/B978-0-12-378612-8.00217-1.
[5]ROBLES H.Nitrosamines[J].Encyclopedia of Toxicology,2014,41(1):584-585.DOI:10.1016/B978-0-12-386454-3.00523-6.
[6]QIU Y S,CHEN J H,YU W J,et al.Contamination of Chinese salted fish with volatile N-nitrosamines as determined by QuEChERS and gas chromatography-tandem mass spectrometry[J].Food Chemistry,2017,232:763-769.DOI:10.1016/j.foodchem.2017.04.055.
[7]NOWAK A,CZYZOWSKA A,EFENBERGER M,et al.Polyphenolic extracts of cherry(Prunus cerasus L.)and blackcurrant(Ribes nigrum L.)leaves as natural preservatives in meat products[J].Food Microbiology,2016,59:142-149.DOI:10.1016/j.fm.2016.06.004.
[8]SHAH M A,DON BOSCO S J,MIR S A.Plant extracts as natural antioxidants in meat and meat products[J].Meat Science,2014,98(1):21-33.DOI:10.1016/j.meatsci.2014.03.020.
[9]ALAHAKOON A U,JAYASENA D D,RAMACHANDRA S,et al.Alternatives to nitrite in processed meat:up to date[J].Trends in Food Science&Technology,2015,45(1):37-49.DOI:10.1016/j.tifs.2015.05.008.
[10]MIRVISH S S.Formation of N-nitroso compounds:chemistry,kinetics,and in vivo occurrence[J].Toxicology&Applied Pharmacology,1975,31(3):325-351.DOI:10.1016/0041-008X(75)90255-0.
[11]SANNINO A,BOLZONI L.GC/CI-MS/MS method for the identification and quantification of volatile N-nitrosamines in meat products[J].Food Chemistry,2013,141(4):3925-3930.DOI:10.1016/j.foodchem.2013.06.070.
[12]王永丽.植物多酚及盐替代对干腌培根生物胺及亚硝胺调控机制研究[D].南京:南京农业大学,2015:9.
[13]YURCHENKO S,M?LDER U.The occurrence of volatile N-nitrosamines in Estonian meat products[J].Food Chemistry,2007,100(4):1713-1721.DOI:10.1016/j.foodchem.2005.10.017.
[14]KOCAK D,OZEL M Z,GOGUS F,et al.Determination of volatile nitrosamines in grilled lamb and vegetables using comprehensive gas chromatography:nitrogen chemiluminescence detection[J].Food Chemistry,2012,135(4):2215-2220.DOI:10.1016/j.foodchem.2012.07.002.
[15]李玲,夏天兰,徐幸莲,等.肉制品和胃酸条件下亚硝胺合成阻断作用的研究进展[J].食品科学,2013,34(5):284-288.DOI:10.7506/spkx1002-6630-201305059.
[16]LI Ling,WANG Peng,XU Xinglian,et al.Influence of various cooking methods on the concentrations of volatile N-nitrosamines and biogenic amines in dry-cured sausages[J].Journal of Food Science,2012,77(5):560-565.DOI:10.1111/j.1750-3841.2012.02667.x.
[17]LI Ling,SHAO Junhua,ZHU Xudong,et al.Effect of plant polyphenols and ascorbic acid on lipid oxidation,residual nitrite and N-nitrosamines formation in dry-cured sausage[J].International Journal of Food Science&Technology,2013,48(6):1157-1164.DOI:10.1111/ijfs.12069.
[18]SUN Y C,MI J C,LEE S J,et al.N-nitrosamine inhibition by strawberry,garlic,kale,and the effects of nitrite-scavenging and N-nitrosamine formation by functional compounds in strawberry and garlic[J].Food Control,2007,18(5):485-491.DOI:10.1016/j.foodcont.2005.12.006.
[19]李木子.微生物发酵技术降低风干肠中亚硝胺的研究[D].哈尔滨:东北农业大学,2015:2.
[20]DAGNAC T,GARCIA-CHAO M,PULLEIRO P,et al.Dispersive solid-phase extraction followed by liquid chromatography-tandem mass spectrometry for the multi-residue analysis of pesticides in raw bovine milk[J].Journal of Chromatography A,2009,1216(18):3702-3709.DOI:10.1016/j.chroma.2009.02.048.
[21]BRYANA N S,ALEXANDER D D,COUGHLIN J R,et al.Ingested nitrate and nitrite and stomach cancer risk:an updated review[J].Food and Chemical Toxicology,2012,50(10):3646-3665.DOI:10.1016/j.fct.2012.07.062.
[22]ZHOU F,SHEN T,DUAN T,et al.Antioxidant effects of lipophilic tea polyphenols on diethylnitrosamine/phenobarbital-induced hepatocarcinogenesis in rats[J].International Journal of Oncology,2014,28(4):495-503.DOI:10.3892/ijo.2016.3577.
[23]HERRMANN S S,DUEDAHL-OLESEN L,CHRISTENSEN T,et al.Dietary exposure to volatile and non-volatile N-nitrosamines from processed meat products in Denmark[J].Food and Chemical Toxicology,2015,80:137-143.DOI:10.1016/j.fct.2015.03.008.
[24]ANDREWS A W,THIBAULT L H,LIJINSKY W.The relationship between mutagenicity and carcinogenicity of some nitrosamines[J].Mutation Research,1978,51(3):319-326.DOI:10.1016/0027-5107(78)90121-5.
[25]HUGO C J,HUGO A.Current trends in natural preservatives for fresh sausage products[J].Trends in Food Science&Technology,2015,45(1):12-23.DOI:10.1016/j.tifs.2015.05.003.
[26]李君珂,吴定晶,刘森轩,等.蔬菜提取物对猪肉脯品质的影响[J].食品科学,2015,36(9):28-32.DOI:10.7506/spkx1002-6630-201509006.
[27]BEDALE W,SINDELAR J J,MILKOWSKI A L.Dietary nitrate and nitrite:benefits,risks,and evolving perceptions[J].Meat Science,2016,120:85-92.DOI:10.1016/j.meatsci.2016.03.009.
[28]GABAZA M,CLAEYS E,SMET S D,et al.Potential of fermented spinach extracts as a nitrite source for meat curing[C]//Proceedings of the 59th International Congress of Meat Science and Technology,lzmir:Icomst Org,2013.
[29]王凯丽,朱迎春,王洋,等.复合果蔬取代部分硝酸盐对降低发酵香肠中亚硝胺的作用[J].食品科学,2018,39(12):60-66.DOI:10.7506/spkx1002-6630-201812010.
[30]CHOKSI P M,JOSHI V Y.A review on lycopene:extraction,purification,stability and applications[J].International Journal of Food Properties,2007,10(2):289-298.DOI:10.1080/10942910601052699.
[31]BREWER M S.Natural antioxidants:sources,compounds,mechanisms of action,and potential applications[J].Comprehensive Reviews in Food Science and Food Safety,2011,10(4):221-247.DOI:10.1111/j.1541-4337.2011.00156.x.
[32]QIU Xujian,WU V C H.Evaluation of Escherichia coli O157:H7,Listeria monocytogenes,Salmonella typhimurium and Staphylococcus aureus in ground beef with cranberry concentrate by thin agar layer method[J].Journal of Rapid Methods and Automation in Microbiology,2007,15(3):282-294.DOI:10.1111/j.1745-4581.2007.00098.x.
[33]XI Y,SULLIVAN G A,JACKSON A L,et al.Use of natural antimicrobials to improve the control of Listeria monocytogenes in a cured cooked meat model system[J].Meat Science,2011,88(3):503-511.DOI:10.1016/j.meatsci.2011.01.036.
[34]FERNáNDEZ-GINéS J M,FERNáNDEZ-LóPEZ J,SAYAS-BARBERáE,et al.Effect of storage conditions on quality characteristics of bologna sausages made with citrus fiber[J].Journal of Food Science,2003,68(2):710-714.DOI:10.1111/j.1365-2621.2003.tb05737.x.
[35]JIANG J,XIONG Y L L.Natural antioxidants as food and feed additives to promote health benefits and quality of meat products:a review[J].Meat Science,2016,120:107-117.DOI:10.1016/j.meatsci.2016.04.005.
[36]李妍姣.洋葱黄酮类物质对亚硝胺生成阻断活性的研究[D].长春:吉林农业大学,2014:37.
[37]辛国华,梁宗英,张乐,等.大蒜素对不同浓度甲基苄基亚硝胺诱发大鼠食管癌抑制作用实验研究[J].临床和实验医学杂志,2013,12(24):1957-1960.
[38]张健斌.腊肠中亚硝胺的形成及香辛料对其阻断作用[D].哈尔滨:东北农业大学,2008:37-38.
[39]AHN H J,KIM J H,JO C,et al.Effects of gamma irradiation on residual nitrite,residual ascorbate,color,and N-nitrosamines of cooked sausage during storage[J].Food Control,2004,15(3):197-203.DOI:10.1016/S0956-7135(03)00047-1.
[40]张甜,杨华.模拟条件下香辛类蔬菜对N-二甲基亚硝胺形成的影响[J].食品科学,2017,38(1):159-164.DOI:10.7506/spkx1002-6630-201701026.
[41]王琪,田迪英,杨荣华.11种中草药对亚硝胺合成阻断能力与总黄酮含量相关性研究[J].中国中药杂志,2010,35(15):1983-1986.DOI:10.4268/cjcmm20101515.
[42]郭春燕,高婷,赵二劳.五种中草药对亚硝化反应的抑制作用[J].中药材,2008(10):1552-1554.DOI:10.13863/j.issn1001-4454.2008.10.037.
[43]李粉玲,蔡汉权,陈利生.金丝草多糖的抗氧化性及还原能力的研究[J].有机化学研究,2015,3(1):16-24.DOI:10.12677/JOCR.2015.31003.
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