外源物质在食品加工过程中的变化与安全性-食品安全质量检测学报.PDF

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外源物质在食品加工过程中的变化与安全性-食品安全质量检测学报.PDF

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外源物质在食品加工过程中的变化与安全性-食品安全质量检测学报

3 5 Vol. 3 No. 5 2012 10 Journal of Food Safety and Quality Oct. , 2012 徐振林, 雷红涛, 王弘, 沈玉栋, 杨金易, 孙远明* (, , 510642) 摘要: , , , , , , , 关键词: ; ; ; Transformation and safety of exogenous chemical compounds during food processing * XU Zhen-Lin, LEI Hong-Tao, WANG Hong, SHEN Yu-Dong, YANG Jin-Yi, SUN Yuan-Ming (Guangdong Provincial Key Laboratory of Food Quality and Safety, College of Food Science, South China Agricultural University , Guangzhou 510642, China) ABSTRACT: The residues of exogenous chemical compounds such as pesticides, veterinary drugs, mycotoxins, food additives, heavy metals and environmental pollutants in foods are harmful to human health. Moreover, some compounds may transform to new noxious substance during food processing and result in second contaminant. For example, some compounds may degrade during food processing and form noxious degradation products, and some may react with food components to form new noxious substance and some may result in synergistic effect with other noxious substance. These problems have not been received full attention. Therefore, current trends on the transformation of exogenous chemical compounds during food processing and the safety of transformation products were summarized in this review. KEY WORDS: food; processing; exogenous chemical compound