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.
食品和饮用水中的亚硝胺研究进展
- Title:
- Research Progress of N-nitrosamine in Food and Drinking Water
- 文章编号:
- 1000-4602(2018)22-0013-06
- Keywords:
- N-nitrosamine; food; drinking water; carcinogen; safety
分类号:- TU991
- 文献标志码:
- B
摘要:- 亚硝胺类化合物是国际上公认的一类强致癌物质。国内外检测和研究表明,亚硝胺在食品和饮用水中广泛存在,特别是在腌制蔬菜、肉类、水产、乳制品、啤酒以及霉变食品中浓度较高,局部区域的饮用水中亚硝胺风险也较高,对人体健康构成较大威胁。综述了亚硝胺类化合物的性质、来源和生成条件,对食品和水中亚硝胺的检测方法进行了归纳,介绍了控制食品和水中亚硝胺产生的方法和措施,并对相关食品和饮用水安全问题进行了展望。
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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备注/Memo
基金项目: 国家自然科学基金资助项目(21477059); 国家水体污染控制与治理科技重大专项(2015ZX07402-002); 清华大学自主科研项目(20173080012); 环境模拟与污染控制国家重点联合实验室开放基金资助项目(16Y01ESPCT)
通信作者: 陈超 E-mail:chen_water@tsinghua.edu.cn
作者简介:李晓(1994- ), 男, 山东平阴人, 硕士研究生, 主要研究方向为农产品加工工程和食品质量与安全。 E-mail:605781651@qq.com
收稿日期:2018-06-27
