中国动物检疫Issue(1)：52-56,5.
N-亚硝基化合物的危害及其检测方法--由WHO将“火腿等食品列入致癌物”谈起
Hazard and Test Methods of N-nitroso Compounds
摘要
Abstract
In order to make people understand the risk factors affecting human health in the processed meat products,the chemical property,harmfulness characteristic,sources and detection methods ofN-nitroso com-pounds were reviewed in this paper. N-nitroso compounds widely exist in bacon,smoked fish,tobacco,veg-etables,beer,and other foods,it's a kind of strong chemical carcinogen. Due to the very low concentration of N-nitroso compounds in food,the sample extraction and purification must be carried out in the detection of samples. The main extracting methods include distillation,boiling and extraction. The ultraviolet spectra,high performance liquid chromatography,gas chromatography,micellar electrokinetic capillary chromatography were usually used as the detection instruments.关键词
加工肉制品/N-亚硝基化合物/危害/检测方法/综述Key words
processed meat products/N-nitroso compounds/harmfulness/detection methods/review分类
轻工纺织引用本文复制引用
赵思俊,李雪莲,孙晓亮,曹旭敏,王淑婷,王晓茵,曲志娜..N-亚硝基化合物的危害及其检测方法--由WHO将“火腿等食品列入致癌物”谈起[J].中国动物检疫,2016,(1):52-56,5.基金项目
国家畜禽质量安全风险评估项目 （）
