Progress in Understanding the Formation of Heterocyclic Amines in Soy Sauce and Pot-Roast Meat Products and a Review of Separation and Detection Technologies
MENG Yuan, MENG Xing, XIA Xiufang
1.College of Food Science, Northeast Agricultural University, Harbin 150030, China; 2.College of Resource and Environment, Northeast Agricultural University, Harbin 150030, China
Abstract：Soy sauce and pot-roast meat products are typical traditional Chinese meat products. Despite the mild temperature during their production and processing, a large number of heterocyclic amines, a class of carcinogenic and mutagenic aromatic hydrocarbon compounds, can be generated due to the use of the special processing methods. This paper reviews the mechanism of the formation of heterocyclic amines in soy sauce and pot-roast meat products and the factors influencing it during processing in order to provide a scientific basis for future research on heterocyclic amines and developing countermeasures to inhibit their formation. Simultaneously, the currently available methods for the separation and detection of heterocyclic amines from the meat products are summarized, and their advantages and limitations are analyzed, which will provide scientific reference and directions for the analysis and processing of heterocyclic amines in the future.
孟 圆，孟 醒，夏秀芳. 酱卤肉制品中杂环胺的生成及分离检测技术研究进展[J]. 肉类研究, 2020, 34(8): 91-101.
MENG Yuan, MENG Xing, XIA Xiufang. Progress in Understanding the Formation of Heterocyclic Amines in Soy Sauce and Pot-Roast Meat Products and a Review of Separation and Detection Technologies. Meat Research, 2020, 34(8): 91-101.
2020, Vol. 34 
