活泼羰基化合物(Reactive carbonyl compounds，RCCs)能与蛋白质、核酸反应，破坏其正常生理功能，引起“羰基应激”，与炎症、衰老、肿瘤和阿尔茨海默病等密切相关。RCCs主要来源于多不饱和脂肪酸氧化，水产品、肉制品富含多不饱和脂肪酸，在储藏、加工过程中可能生成RCCs，造成食品安全风险。本文综述了水产品、肉制品中RCCs的检测方法、累积规律、抑制方法、转化途径及其对水产品、肉制品品质影响的研究进展。存在的问题及需要进一步研究的可能方向有：1）相当一部分鱼肉、肉制品中RCCs的食品安全风险需引起关注；2）RCCs累积、变迁规律及影响因素；3）可用于消减水产品、肉制品中RCCs的有效新方法。

Reactive carbonyl compounds (RCCs) can react with proteins and nucleic acids, destroying their normal physiological function, and cause "carbonyl stress.” RCC levels are closely related to inflammation, aging, cancer, and Alzheimer's disease. RCCs are mainly formed during the oxidation of polyunsaturated fatty acids. Aquatic products and meat products are rich in polyunsaturated fatty acids, and RCCs can be produced during storage and processing, resulting in a food safety risk. Research progress in detection methods, accumulation behavior, control methods, transformation mechanisms of RCCs in aquatic products and meat products, and the effect of RCCs on the quality of these products are reviewed in present paper. The existing issues and topics that may need to be further studied are as follows: 1) the food safety risk that is caused by RCCs in a considerable number of fish and meat products; 2) accumulation and migration behaviors, and influencing factors of RCCs; 3) effective new methods to reduce the content of RCCs in aquatic products and meat products.

湖南省2011协同创新中心项目（湘教通〔2013〕448号）