食品与机械2025，Vol.41Issue(8)：225-235,11.DOI:10.13652/j.spjx.1003.5788.2025.80405
多酚类化合物对杂环胺生成影响的研究进展
Research progress on the effects of polyphenolic compounds on the formation of heterocyclic amines
摘要
Abstract
Heterocyclic amines(HCAs)are harmful compounds generated during the thermal processing of food,possessing mutagenic and carcinogenic properties that increase the risk of multiple cancers in humans.Therefore,effectively inhibiting the formation of HCAs has long been a research focus in the field of food science.Focusing on research achievements from the past five years,this review systematically analyzes the effects of polyphenolic compounds,polyphenol-rich plant extracts,and spices on the formation of HCAs,as well as the regulatory mechanisms involved.Furthermore,the future development directions of polyphenolic compounds in the mitigation of HCAs are discussed.关键词
杂环胺/多酚类化合物/抑制/机制Key words
heterocyclic amines/polyphenolic compounds/inhibition/mechanism引用本文复制引用
胡晓婷,焦叶,程云辉..多酚类化合物对杂环胺生成影响的研究进展[J].食品与机械,2025,41(8):225-235,11.基金项目
湖南省教育厅科学研究项目(编号:24A0239) （编号:24A0239）
国家自然科学基金项目(编号:32102114) （编号:32102114）
