LI Xiao,BEI Er,WANG Jun,et al.Research Progress of N-nitrosamine in Food and Drinking Water[J].China Water & Wastewater,2018,34(22):13-18.
食品和飲用水中的亞硝胺研究進展
- Title:
- Research Progress of N-nitrosamine in Food and Drinking Water
- 文章編號:
- 1000-4602(2018)22-0013-06
- Keywords:
- N-nitrosamine; food; drinking water; carcinogen; safety
分類號:- TU991
- 文獻標志碼:
- B
摘要:- 亞硝胺類化合物是國際上公認的一類強致癌物質(zhì)。國內(nèi)外檢測和研究表明,亞硝胺在食品和飲用水中廣泛存在,特別是在腌制蔬菜、肉類、水產(chǎn)、乳制品、啤酒以及霉變食品中濃度較高,局部區(qū)域的飲用水中亞硝胺風(fēng)險也較高,對人體健康構(gòu)成較大威脅。綜述了亞硝胺類化合物的性質(zhì)、來源和生成條件,對食品和水中亞硝胺的檢測方法進行了歸納,介紹了控制食品和水中亞硝胺產(chǎn)生的方法和措施,并對相關(guān)食品和飲用水安全問題進行了展望。
Abstract:- N-nitrosamines are well-known strong carcinogens in the world. The related surveys and researches in China and overseas indicated the wide existence of nitrosamines in food and drinking water, which led to great threat to public health. Their concentrations were extraordinarily high in the pickled vegetables, meat products, seafood products, milk products, beer, moldy food and drinking water in some local areas. In this paper, the basic properties, source and formation conditions of nitrosamines were introduced. Their detection reports in food and drinking water were summarized. The methods and measures to prevent nitrosamine from forming in food and drinking water were also concluded. Some prospections were given to improve the safety of food and drinking water to protect the public health.
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備注/Memo
基金項目: 國家自然科學(xué)基金資助項目(21477059); 國家水體污染控制與治理科技重大專項(2015ZX07402-002); 清華大學(xué)自主科研項目(20173080012); 環(huán)境模擬與污染控制國家重點聯(lián)合實驗室開放基金資助項目(16Y01ESPCT)
通信作者: 陳超 E-mail:chen_water@tsinghua.edu.cn
作者簡介:李曉(1994- ), 男, 山東平陰人, 碩士研究生, 主要研究方向為農(nóng)產(chǎn)品加工工程和食品質(zhì)量與安全。 E-mail:605781651@qq.com
收稿日期:2018-06-27
