左旋肉碱正品食品添加剂——亚硝酸盐

2021年1月28日发(作者：北京阜外医院心内科)
作为食品添加剂的亚硝酸盐

检索关键词

中文关键词
：
食品添加剂、亚硝酸盐

Key World
：
Food additives
、
Nitrite
检索方式

1.
采用
中国期刊网
，以食品添加剂
a nd
亚硝酸盐为检索式，如《降低肉制品中
亚硝酸盐残留量的研究进展》
、
《 亚硝酸盐与人体健康》等。

例：
《降低肉制品中亚硝酸盐残留量的研究进展》

关键词：肉制品；亚硝酸盐；安全性；降低；残留量


摘


要：
亚硝酸盐是重要的食品添加剂。
主要有亚硝酸钠和亚硝酸钾。
各国对食
品中亚硝酸盐添加量均有严格限量。
世界卫生组织规定每日允许摄食量为亚硝酸
钾或钠≤
0.2mg/kg
体重
,
日本规定肉制品中亚硝酸根不得超过
70mg/kg,
我国
对亚硝酸盐的添加量也有规定
,
要求肉制品成品中的亚硝酸含量≤
30mg/kg,
最
大添加量不能超过< br>0.15g/kg[1]
。但亚硝酸盐对人体有害
,
降低亚硝酸盐在肉制品
中的残留量亟待解决。

《亚硝酸盐与人体健康》

关键词：亚硝酸盐；硝酸盐；人体健康

摘

要：随着人们生活水平的提高，食品安全越来越被人们重视。然而，食物中毒事件屡见不鲜。
亚硝酸盐作为一种化学性污染物，
与人们的饮食、
健康有密切< br>的关系。
本文从亚硝酸盐的来源、
危害和控制几个方面论述，
通过对亚硝酸盐相
关知识的介绍加强人们对其危害的认识。

2.
采用
维普
，
以食品添加剂
and
亚硝酸盐为检索式，
如
《食品中亚硝酸盐的污染
及其控制》
、
《正确看待亚硝酸盐》
、
《食品中使用的亚硝酸盐及其 替代品》等。

例：
《食品中亚硝酸盐的污染及其控制》

关键词：亚硝酸盐；亚硝胺；自身防护

摘要：
文章介绍了食品中亚硝酸盐的 来源，
以及在一定条件下它对人体健康造成
的危害。提出在食品来源、生产、加工、

储藏中的每一个环节采取科学有效的预防控制措施，尽量减少可能带来的危害，
保证食品安全。

《正确看待亚硝酸盐》

关键词：食品添加剂；亚硝酸盐；中毒

摘要：
硝酸盐和亚硝酸盐是广泛存在于自然环境中的化学物质，
特别是在食物中，如粮食、
蔬菜、
肉类和鱼类都含有一定量的硝酸盐和亚硝酸盐。
它是一种允许使< br>用的食品添加剂，只要控制在安全范围内使用不会对人体造成危害。

3.
采用
EBSCO Host
，以
Food additives and Nitrite
为检索式，如《
Applications
of electron paramagnetic resonance
spectroscopy to study interactions of iron proteins in cells
with nitric oxide
》等。

例：
《
Applications of electron paramagnetic resonance
spectroscopy to study interactions of iron proteins in cells
with nitric oxide
》

Key World:

EPR spectroscopy; Nitric oxide; Food preservation; Parkinson’s disease

Abstract
：
Nitric oxide and species derived from it have a wide range of biological
functions. Some applications of electronparamagnetic resonance (EPR) spectroscopy
are reviewed, for observing nitrosyl species in biological systems. Nitrite has long
been used as a food preservative owing to its bacteriostatic effect on spoilage bacteria.
Nitrosyl complexessuch as sodium nitroprusside, which are added experimentally as
NO-generators, themselves produce paramagnetic nitrosyl species, which may be seen
by EPR. We have used this to observe the effects of nitroprusside on clostridial cells.
After growth in the presence of sublethal concentrations of nitroprusside, the cells
show they have been converted into other, presumably less toxic, nitrosyl complexes
such as (RS)2Fe(NO)2. Nitric oxide is cytotoxic, partly due to its effects on
mitochondria. This is exploited in the destruction of cancer cells by the immune
system. The targets include iron
–
sulfur proteins. It appears that species derived from
nitric oxide such as peroxynitrite may be responsible. Addition of peroxynitrite to
mitochondria led to depletion of the EPR-detectable iron
–
sulfur clusters.
Paramagnetic complexes are formed in vivo from hemoglobin, in conditions such as
experimental endotoxic shock. This has been used to follow the course of production
of NO by macrophages. We have examined the effects of suppression of NO synthase
using biopterin antagonists. Another method is to use an injected NO-trapping agent,
Fe
–
diethyldithiocarbamate (Fe
–
DETC) to detect accumulated NO by EPR. In this
way we have observed the effects of depletion of serum arginine by arginase. In
brains from victims of Parkinson’s disease, a nitrosyl species, identified
as nitrosyl
hemoglobin, has been observed in substantia nigra. This is an indication for the
involvement of nitric oxide or a derived species in the damage to this organ. ? 1998
Elsevier Science B.V. All rights reserved.


4.
采用
Ei
，
以
Food additives and Nitrite
为检索式，
如
《
Chemical interactions between
additives in foodstuffs:
a review
》

Key words:
food additives, contaminants, chemistry, stability, interactions, research,
processing
Abstract
：
Food is a heterogeneous mixture of chemicals, both natural and man-made;
hence, the science of food and food chemistry is complex. The subject area of food
additives is similarly complex and includes both natural and synthetic substances,
covering a wide range of chemical entities. The food additive industry is growing
rapidly. Consumers have created a demand for processed foods requiring one or more
additives as ingredients and low-calorie foods requiring substitutes for (principally)
fats and sugars. There are some 2500 chemicals that function as food additives that
give rise to some 5000 trade name products on a world-wide basis (Ash and Ash
1995). For regulatory compliance, not only must each additive have a demonstrated
technological need, but also it must be subjected to extensive toxicity testing before
approval. This is to establish a level of exposure, i.e. the acceptable daily intake (ADI),
which is associated with acceptable risk (see below). The interaction (
function) of a food additive with food components, whilst being important for the
appearance, nutritional value, taste, and safety of food, may have different
implications in vivo.
综述

何为亚硝酸盐

硝酸盐和亚硝酸盐是广泛存在于自然环境中的 化学物质，
特别是在食物中，
如粮
食、
蔬菜、
肉类和鱼类都含有一定 量的硝酸盐和亚硝酸盐。
亚硝酸盐俗称工业用
盐，为白色粉末，易溶于水，除了工业用途外，硝 酸盐和亚硝酸盐在食品生产中
作为食品添加剂使用。

亚硝酸盐的来源

蔬菜中的亚硝酸盐

由于蔬菜在生产过程中施用氮肥等因素，
会使蔬菜植物体 内产生硝酸盐。
而硝酸
盐在植物体内的含量是不均衡的，
蔬菜品种不同硝酸盐含量变化 很大。
不同种类
蔬菜的新鲜可食部分中硝酸盐含量按其均值大小排列为：
根菜类＞薯类 ＞绿叶菜
类＞白菜＞葱蒜类＞豆类＞茄果类。
如根茎类蔬菜中的甜菜根、
萝卜等，叶菜类
中菠菜、芹菜、灰菜、荠菜等都含有较高的硝酸盐。其中甜菜根、莴苣和波菜硝
酸盐 含量多数高于
2500mg/kg
。凡有利于某些还原菌，例如大肠杆菌、产气杆菌
和 革兰氏阳性球菌等生长和繁殖的各种因素（温度、水分、
pH
和渗透压等）都
可促进 硝酸盐还原为亚硝酸盐。
因此新鲜蔬菜在贮存过程中，
腐烂蔬菜及放置过
久的煮熟蔬菜 ，亚硝酸盐的含量明显增高。

腌制蔬菜中的亚硝酸盐

蔬菜在腌制过程中，
亚硝酸盐含量也会增高，
例如腌制过程中青菜的亚硝酸盐含
量可达
78mg/ kg
，远超过我国对腌肉制品亚硝酸盐标准（
30mg/Kg
）。蔬菜在腌制
过程中亚硝酸盐的含量与食盐的浓度密切相关，食盐在
5%
～
10%
，如腌制 泡菜、
酸菜时，温度愈高，所产生的亚硝酸盐亦愈多；而盐浓度达
15%
时温度在15
℃～
20
℃或
37
℃，
亚硝酸盐含量均无明显变化 。
在腌制过程中亚硝酸盐的浓度随时间
的延长也会发生相应的变化，
最初
2< br>～
4
天亚硝酸盐含量有所增加，
7
～
14
天时，
含量最高，
之后则趋于下降。
所以食盐浓度在
15%
以下时，
初腌的蔬菜
（
14
天内）
，
容易引起亚硝酸盐中毒。肉制品中的 亚硝酸盐（亚）硝酸钠或（亚）硝酸钾作为