香辛料的抗氧化活性及对肉制品中杂环胺的影响

Antioxidant Capacity and Effect of Spices on Heterocyclic Amines Formation in Meat Products

DOI：10.3969/j.issn.1673-1689.2018.01.001

中文关键词: 香辛料 抗氧化性 肉制品 杂环胺

英文关键词: spice,antioxidant properties,meat product,heterocyclic amines

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中文摘要:

香辛料是一种重要的天然食品添加剂，被广泛应用于食品加工业中。大量研究表明：香辛料不仅具有增香和着色的效果，其中丰富的抗氧化活性成分还具有延长食品保质期的功效。作者综述了香辛料中的功能性成分，介绍了香辛料的抗氧化特性及其对肉制品中杂环胺类危害物生成的影响，为香辛料的抗氧化效应在肉制品加工过程中的安全控制应用提供参考。

英文摘要:

Spice is an important natural food additive，that widely used during food processing.A large number of researches have shown that it can not only enhance the fragrance and color，but also extend the shelf life of food since they are rich in phenolic compounds. This paper summarized the functional ingredients of spices，especially the antioxidant components and its effects on carcinogenic and mutagenic heterocyclic amine formation during meat processing，so as to provide references for the applications of spices in the safety control of meat processing procedures.

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