Abstract：Heterocyclic aromatic amines (HAAs) are a series of polycyclic aromatic compounds mainly produced from amino acids, glucose and creatine (creatinine) in meat products during high-temperature processing for a long time. HAAs have strong carcinogenicity, mutagenicity, neurotoxicity, and myocardial toxicity. In this paper, the classification, harms and formation mechanism of HAAs as well as the factors influencing their formation are described, and recent progress in the inhibition of HAAs in meat products by plant extracts is reviewed, with the aim to provide a theoretical basis for the reduction and regulation of HAAs in meat products.
阿丽雅，温荣欣，刘馨屿，秦立刚，孔保华，刘 骞，陈 倩. 肉制品中杂环胺的形成机制及植物提取物对其抑制作用的研究进展[J]. 肉类研究, 2021, 35(5): 70-77.
A Liya, WEN Rongxin, LIU Xinyu, QIN Ligang, KONG Baohua, LIU Qian, CHEN Qian. Formation Mechanism of Heterocyclic Amines in Meat Products and Inhibition by Plant Extracts: A Review. Meat Research, 2021, 35(5): 70-77.
2021, Vol. 35 
