肉制品是一类深受人民群众喜爱的食品，在其生产过程中多采用亚硝酸盐作为发色剂，它不仅能使肉制品保持良好的色泽，还能抑制肉毒梭状芽孢杆菌，保证肉制品的后熟风味。但近年来由于亚硝酸盐摄入量过多引起的食物中毒时有发生，且加硝处理过的肉制品中的亚硝酸盐可与胺类生成 Meat products are a kind of popular food by the people, in the production process more use of nitrite as a hair color agent, which not only make meat products maintain good color, but also inhibit Clostridium botulinum, to ensure Cooked meat products cooked flavor. However, in recent years due to excessive intake of nitrite food poisoning occurs from time to time, and nitrite treated nitrite in the meat products can be generated with the amine