摘要
N-亚硝基化合物是一类很强的致癌性物质,抑制其形成对保障食品安全非常重要。本文主要以腌制水产品的安全性为出发点,概述了N-亚硝基化合物的危害性、形成、检测方法以及预防控制措施。
N-nitroso-compounds are a group of carcinogens,it is necessary to restrain them to ensure food safety. Taking the security of salted aquatic products as starting point, the harmfulness, formation, detection method and prevention control measure of N-nitroso-compounds were summed up in this paper.
出处
《食品工业科技》
CAS
CSCD
北大核心
2009年第5期360-363,共4页
Science and Technology of Food Industry
基金
中央级公益性科研院所基本科研业务费专项资金(2007TS11)
关键词
N-亚硝基化合物
危害性
检测方法
控制技术
N- nitroso-compounds
harmfulness
detection method
control technology
