食品科学

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N-亚硝基化合物的危害及其在体内外合成和抑制的研究进展

蔡鲁峰1,2,李 娜1,2,杜 莎1,谭 雅1,李 珂1,王远亮1,*   

  1. 1.湖南农业大学食品科学技术学院,食品科学与生物技术湖南省重点实验室,湖南 长沙 410128;
    2.湖南省商业技师学院烹饪系,湖南 株洲 412000
  • 出版日期:2016-03-15 发布日期:2016-03-17

Progress in Hazards, Synthesis and Inhibition of N-Nitroso Compounds in Vitro and in Vivo

CAI Lufeng1,2, LI Na1,2, DU Sha1, TAN Ya1, LI Ke1, WANG Yuanliang1,*   

  1. 1. Hunan Province Key Laboratory of Food Science and Biotechnology, College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China; 2. Cooking Department of Hunan Commercial Technician Institute, Zhuzhou 412000, China
  • Online:2016-03-15 Published:2016-03-17

摘要:

本文首先对N-亚硝基化合物(N-nitroso compounds,NOCs)分类进行了简单的介绍,比较了其两大类物质N-亚硝胺和N-亚硝酰胺的性质;接着从致癌性、致畸性和毒性三方面概述了NOCs对动物及人体的危害;之后从体内和体外两个方面探讨了NOCs的合成途径,并对其合成机理和影响其体内外合成的因素进行了归纳;最后从消除和阻断两个方面探讨了体内外抑制NOCs的方法及机理。以期为其他研究人员寻找抑制和降解NOCs的方法以及其作用机理研究提供理论参考。

关键词: N-亚硝基化合物, 危害, 合成, 抑制

Abstract:

In this article, the properties of N-nitrosamines and N-nitrosoamides are introduced briefly. The hazards of
NOCs to human and animals are summarized with respect to carcinogenicity, teratogenicity and toxicity. Subsequently, the
pathways and mechanisms for the synthesis in vivo and in vitro of the N-nitroso compounds (NOCs) and the affecting factors
are discussed. Finally, the methods used to inhibit N-nitrosamines and N-nitrosoamides in vivo and in vitro by elimination
and blocking and the underlying mechanism are reviewed, aiming to provide theoretical references to fi nd other methods or
mechanisms for NOC suppression and elimination.

Key words: N-nitroso compounds, harm, synthesis, inhibition

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