第1筆 /總和 1 筆
/ 1 筆
頁籤選單縮合
題 名 | 硝酸鹽、亞硝酸鹽及亞硝胺於食品中之含量=Nitrate, Nitrite and Nitrosamine Contents in Foods |
---|---|
作 者 | 柯文華; 鄭聰旭; 丘志威; | 書刊名 | 輔仁民生學誌 |
卷 期 | 9:1/10:1 民93.12 |
頁 次 | 頁101-116 |
分類號 | 412.25 |
關鍵詞 | 硝酸鹽; 亞硝酸鹽; 亞硝胺; 食品; Nitrate; Nitrite; Nitrosamine; Food; |
語 文 | 中文(Chinese) |
中文摘要 | 硝酸鹽及亞硝酸鹽應用於醃肉製品已有相當長的時間,主要以鈉鹽及鉀鹽的形式存在於食品。亞硝酸鈉為最常使用的亞硝酸鹽,主要的功能是使肉品呈色、保色,並增加醃肉風味,且抑制肉毒桿菌的生長。然而,硝酸鹽會藉由酵素催化還原成亞硝酸鹽,過量的硝酸鹽及亞硝酸鹽會對人體產生危害,且亞硝酸鹽在酸性、高溫或微生物的作用下,與二級胺結合生成致癌物亞硝胺。因此政府對於食品中亞硝酸鹽的含量有所限制。然而除了人為刻意添加外,硝酸鹽、亞硝酸鹽及亞硝胺亦廣泛的存在於一般食品,例如蔬菜、水果、肉品、飲水及一般加工食品,而含量受食品種類、地區及貯存溫度等因素影響。飲食中的75-80%硝酸鹽含量來自於新鮮蔬菜,而醃肉製品則含較多的亞硝酸鹽及亞硝胺,飲水及乳製品均含有少量硝酸鹽及亞硝酸鹽,酒精飲料中亦有亞硝胺的檢測。 |
英文摘要 | Sodium or potassium salts of nitrate and nitrite have long been incorporated into cured meats. Sodium nitrite is frequently used as a curing agent in developing and stabilizing the pink coloration in cured meats. It also provides the typical cured flavor and inhibits the growth of clostridium botulinum. Nitrate can be enzymatically reduced to nitrite; both nitrate and nitrite are hazardous to humans if ingested in large amounts. Under acidic, high temperature conditions or the presence of spoilage microorganisms, nitrite may react with secondary amines to form carcinogenic nitrosamine. Thus, the nitrite concentrations in foods are specified by governmental regulations. Moreover, nitrate, nitrite and nitrosamine are found in variety of foods, including vegetables, fruits, meats, drinking water and processed foods etc; the contents of nitrogenous compounds in these foods vary by origin and storage temperature. Approximately 75-80% of dietary nitrate comes from vegetables, whereas cured meat and their products mainly contain nitrite and nitrosamine. Evidence furthermore indicates that drinking water and dairy products contains traces of nitrate and nitrite, and alcoholic beverages are detected to contain nitrosamine. |
本系統中英文摘要資訊取自各篇刊載內容。