内源性甲醛、甲醛毒性及甲醛抑制物的研究进展.pdfVIP

294 2014, Vol.35, No.01 食品科学 ※专题论述 内源性甲醛、甲醛毒性及甲醛抑制物的研究进展 杨 娟，秦樱瑞，曾艺涛，丁晓雯* （西南大学食品科学学院，重庆市农产品加工技术重点实验室，重庆 4007 16 ） 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。 关键词：内源性甲醛；甲醛毒性；甲醛抑制物 Progress in Endogenous Formaldehyde, Formaldehyde Toxicity and Formaldehyde Inhibitors * YANG Juan, QIN Ying-rui, ZENG Yi-tao, DING Xiao-wen (Chongqing Key Laboratory of Agricultural Product Processing, College of Food Science, Southwest University, Chongqing 4007 16, China) Abstract: Recent research has reported the presence of endogenous formaldehyde in a wide variety of sea fish products and spontaneous generation in mushrooms such as shiitake. Formaldehyde is harmful to the nervous system and cardiovascular system. However, many nutrients such as N-acetyl cysteine, tea polyphenols, vitamin E, vitamin C, resveratrol, thioredoxin and melatonin can effectively inhibit formaldehyde toxicity. This paper reviews the sources of endogenous formaldehyde in foods, formaldehyde toxicity and formaldehyde inhibitors, which will provide a reference for further exploring endogenous formaldehyde in foods and reducing formaldehyde hazards. Key words: endogenous formaldehyde; formaldehyde toxicity; formaldehyde inhibitor 中图分类号：TS20 1.6 文献标志码：A 文章编号：1002-6630(20 14)0 1-0294-04 doi:10.7506/spkx 1002-6630-20 140 1058 甲醛已经被世界卫生组织确定为致癌和致畸物质， 残留；某些劣质的包装材料中含有的甲醛可从包装中释 是公认的变态反应源，也是潜在的强致突变物之一[1] ， 放出来而污染食品；动植物体内“内生”甲醛的产生[5] 。