LI Xiao,BEI Er,WANG Jun,et al.Research Progress of N-nitrosamine in Food and Drinking Water[J].China Water & Wastewater,2018,34(22):13-18.
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Research Progress of N-nitrosamine in Food and Drinking Water

China Water & Wastewater[ISSN:1000-4062/CN:12-1073/TU] volume: 第34卷 Number: 22 Page: 13-18 Column: Date of publication: 2018-11-17
Article number:
1000-4602(2018)22-0013-06
Author(s):
LI Xiao1;  BEI Er2;  WANG Jun2; 3;  XU Zhi-xiang1;  CHEN Chao2; 3
(1. College of Food Science and Engineering, Shandong Agricultural University, Taian 271018, China; 2. State Key Joint Laboratory of Environmental Simulation and Pollution Control, School of Environment, Tsinghua University, Beijing 100084, China; 3. Research Institute for Environmental Innovation <Suzhou> Tsinghua, Suzhou 215163, China)
Keywords:
N-nitrosamine;  food;  drinking water;  carcinogen;  safety
CLC:
TU991
Document code:
B
Abstract:
N-nitrosamines are well-known strong carcinogens in the world. The related surveys and researches in China and overseas indicated the wide existence of nitrosamines in food and drinking water, which led to great threat to public health. Their concentrations were extraordinarily high in the pickled vegetables, meat products, seafood products, milk products, beer, moldy food and drinking water in some local areas. In this paper, the basic properties, source and formation conditions of nitrosamines were introduced. Their detection reports in food and drinking water were summarized. The methods and measures to prevent nitrosamine from forming in food and drinking water were also concluded. Some prospections were given to improve the safety of food and drinking water to protect the public health.

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Memo

基金项目: 国家自然科学基金资助项目(21477059); 国家水体污染控制与治理科技重大专项(2015ZX07402-002); 清华大学自主科研项目(20173080012); 环境模拟与污染控制国家重点联合实验室开放基金资助项目(16Y01ESPCT)
通信作者: 陈超 E-mail:chen_water@tsinghua.edu.cn
作者简介:李晓(1994- ), 男, 山东平阴人, 硕士研究生, 主要研究方向为农产品加工工程和食品质量与安全。 E-mail:605781651@qq.com
收稿日期:2018-06-27

Last Update: 2018-12-10