食品科学 ›› 2014, Vol. 35 ›› Issue (1): 294-297.doi: 10.7506/spkx1002-6630-201401058
杨 娟,秦樱瑞,曾艺涛,丁晓雯*1
收稿日期:
2013-02-22
修回日期:
2013-12-27
出版日期:
2014-01-15
发布日期:
2014-01-22
通讯作者:
丁晓雯
E-mail:xiaowend2001@yahoo.com
YANG Juan, QIN Ying-rui, ZENG Yi-tao, DING Xiao-wen*
Received:
2013-02-22
Revised:
2013-12-27
Online:
2014-01-15
Published:
2014-01-22
Contact:
xiaowen Ding
E-mail:xiaowend2001@yahoo.com
摘要:
研究发现,大量海鱼类水产品中有内源性甲醛的产生,菌类如香菇也可自发产生甲醛。甲醛会损伤机体的神经系统和心血管系统,一些营养物质如N-乙酰半胱氨酸、茶多酚、VE、VC、白藜芦醇、硫氧还蛋白、褪黑激素等可抑制甲醛毒性。本文综述了食品中内源性甲醛的来源、甲醛毒性及甲醛抑制物,以期为食品中内源性甲醛的进一步研究及减少甲醛危害提供参考。
中图分类号:
杨 娟,秦樱瑞,曾艺涛,丁晓雯*. 内源性甲醛、甲醛毒性及甲醛抑制物的研究进展[J]. 食品科学, 2014, 35(1): 294-297.
YANG Juan, QIN Ying-rui, ZENG Yi-tao, DING Xiao-wen*. Progress in Endogenous Formaldehyde, Formaldehyde Toxicity and Formaldehyde Inhibitors[J]. FOOD SCIENCE, 2014, 35(1): 294-297.
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