香辛料提取物及其主效成分对煎制猪肉中杂环胺生成的影响

目的:优化猪肉的煎制条件和杂环胺的提取条件,考察香辛料及其主效成分对煎制猪肉中杂环胺生成的影响.方法:采用HPLC法检测5种香辛料(丁香、桂皮、花椒、草果、黑胡椒)提取物及其主效成分腌制的猪肉在煎制后杂环胺的含量.结果:猪肉的最优煎制条件为220℃,6 min(双面),杂环胺的最佳提取溶剂为甲醇∶0.1 mol/L盐酸...     

酱卤猪肉中杂环胺的影响因素研究

酱卤肉制品为中国传统肉制品,深受消费者喜爱。为了对酱卤猪肉中影响杂环胺生成因素进行研究,以猪肉为原料,建立正交试验来探讨酱卤加工中卤煮时间、卤煮次数和脂肪含量对于猪肉中杂环胺含量的影响,并进一步分析了卤煮体系中不同调味料对杂环胺形成的影响。结果表明:3个因素对极性杂环胺总量的影响作用从大到小依次为脂肪含量、卤煮次数、卤煮时间;而对非极性杂环胺总量的影响作用从大到小依次为卤煮时间、卤煮次数、脂肪含量。对于杂环胺总量来说,脂肪含量越高,卤煮时间增加,卤煮次数越多,生成杂环胺含量越高,且差异显著(p0.05)。另外,糖、盐以及香辛料对杂环胺生成均有抑制作用,而酱油和料酒对杂环胺生成有促进作用。     

固相萃取-高效液相色谱法分析香辛料对酱卤肉中β-咔啉类杂环胺形成的影响

建立了固相萃取-高效液相色谱分析卤肉中β-咔啉类杂环胺含量的方法,并研究六种中国传统香辛料对卤鸡肉中β-咔啉类杂环胺形成的影响。样品经二氯甲烷萃取,离心和混合阳离子萃取小柱净化后,采用荧光检测器检测杂环胺含量。结果表明,2种杂环胺在线性范围内线性关系良好,相关系数r0.999,检出限为0.17～0.30ng/g。杂环胺的加标回收率为81.92%～93.37%,相对标准偏差(RSD)为3.66%～7.49%。该方法操作简单,净化效果好,可满足实际样品分析的需求。在不添加香辛料的对照组中检测到Harman和Norharman两种杂环胺,6种香辛料对杂环胺抑制能力不同,5%添加剂量下,干姜、青花椒和桂皮抑制率最强达到42%～60%,红花椒、陈皮和黑胡椒的抑制效果较弱。拟合了香辛料的抗氧化能力与抑制能力之间的相关性,结果表明香辛料的抑制能力与羟基自由基的清除能力相关,为研究抑制机理提供线索。     

天然香辛料对杂环胺生成的抑制作用

杂环胺是肉制品在高温条件下经一系列复杂反应生成的一类有害物质。这类有害物质的产生主要取决于加热温度、加热时间、加热方式以及肉的种类。当杂环胺被摄入体内,在细胞色素P450家族酶的作用下被激活,经磺基转移酶和乙酰基转移酶被转化为具有遗传毒性的代谢产物。天然香辛料中含有的主要生物活性化合物如酚类、氨基酸、糖类以及生物碱等决定了天然香辛料的作用。将部分天然香辛料添加到肉制品中,不仅能够改善肉制品的最终风味,还能够减少肉制品中杂环胺的含量。本文介绍浓香型天然香辛料(桂皮、丁香、甜罗勒、龙篙、芫荽、八角茴香、肉豆蔻)、辛辣型天然香辛料(辣椒、黑胡椒、花椒、香茅、黑芥子、生姜、大蒜、洋葱、高良姜、大葱)以及淡香型天然香辛料(姜黄、迷迭香、山奈、草果、石榴籽、孜然、甘草)对杂环胺的抑制作用,阐述这些天然香辛料中对杂环胺有抑制作用的化合物及其抑制机理。     

不同加工工序对鸡腿品质特性及杂环胺形成的影响

为探究不同加工工序对鸡腿品质及杂环胺形成的影响,文章选取酱卤肉制品的3种工序(卤煮、油炸-卤煮、卤煮-油炸)加工鸡腿,测定鸡腿中蛋白质、水分、肌酸、肌酸酐、杂环胺的含量及蒸煮损失率、色泽的变化,研究不同工序下酱卤鸡腿品质与杂环胺形成的相关性。结果表明:卤煮-油炸工艺中鸡腿的蒸煮损失率、色差值和肌酸酐含量最高,水分含量最低,生成杂环胺的总量最高,鸡腿表皮中达到7.969 ng/g,鸡腿肉中达到4.701 ng/g;由相关性分析得到,鸡腿皮和鸡腿肉中杂环胺都与肌酸含量呈显著负相关性,与肌酸酐含量呈显著正相关性;3种加工工序下鸡腿表皮中杂环胺含量与ΔΕ呈显著正相关(P0.05),而鸡腿肉中杂环胺含量与水分含量呈显著负相关(P0.05)。因此,建议制作酱卤鸡肉制品以卤煮工艺为主,从而降低产品的损失率;另外,减少使用油炸工序,降低杂环胺生成量。     

香辛料对猪肉过氧化物酶活性的抑制作用

试验测定了花椒、丁香、八角等对猪肉过氧化物酶 (POD)活力的抑制作用。结果表明 :香辛料对POD有较强的活性抑制能力 ,其作用为藿香 >八角 >花椒 >桂皮 >丁香 ,且随其浓度的递增表现为对POD的抑制作用先增强、后减弱 ,呈一开口向上的抛物线状双重效应     

不同储藏条件下香辛料提取液中主效成分变化规律研究

文章研究不同储藏条件下辣椒、花椒、陈皮、胡椒、桂皮、丁香6种香辛料提取液主效成分的变化规律。研究结果表明:在常温避光、常温不避光和低温避光、低温不避光4种条件下,各香辛料主效成分辣椒素、二氢辣椒素、β-山椒素、橙皮苷、胡椒碱、桂皮醛和丁香酚稳定性呈现不同的变化规律。辣椒、花椒、胡椒、桂皮、丁香提取液均能在合适储藏条件下,20d内主效成分得到有效保留。储藏条件分别为:胡椒提取液4℃避光,桂皮、花椒提取液4℃不避光,辣椒、丁香25℃不避光。橙皮苷在不同储藏条件下均呈现出快速下降的趋势,稳定性较差。使用陈皮提取液替代陈皮添加尚需寻求有效的储藏条件。明晰香辛料提取液储藏规律,将为香辛料提取液取代香辛料原料应用于酱卤制品的加工,酱卤制品的标准化加工提供技术参考。     

6种传统香辛料抑制油炸牛肉饼中杂环胺形成的作用

本文建立了固相萃取-液相色谱-三重四极杆串联质谱法检测油炸牛肉饼中8种杂环胺（Heterocyclic aromatic amines,HAAs）含量的方法,并研究不同添加量的6种传统香辛料:花椒、辣椒、黑胡椒（0.5%、1.0%、1.5%）、生姜（1%、2%、3%）、大蒜（1%、3%、5%）、洋葱（3%、6%、9%）对油炸牛肉饼中8种HAAs生成的影响。结果表明:8种HAAs在0.5~40 ng/mL范围内线性关系良好,决定系数R2>0.999;检出限为0.047~0.102 ng/g,定量限为0.127~0.336 ng/g;精密度为1.2%~10.9%;加标回收率在54.0%~109.4%之间,相对标准偏差在1.4%~8.9%之间。该方法可满足对HAAs进行定量分析的要求。在未添加香辛料的对照组中,HAAs总量为37.5 ng/g。与对照组相比,6种香辛料的添加均可显著抑制油炸牛肉饼中总HAAs的生成（P<0.05）。1.5%花椒、1.5%辣椒、0.5%黑胡椒、1%生姜、5%大蒜和9%洋葱分别对油炸牛肉饼中总HAAs的抑制效果最好,抑制率为77.3%、67.4%、65.0%、67.1%、61.2%、47.9%。此研究结果可为肉制品热加工中HAAs的抑制提供一定的参考。     

生鲜猪肉气调包装保鲜调理工艺优化

以鲜猪肉为原料,以料酒、复合香辛料、食盐的添加为试验因素,采用响应曲面试验优化冷鲜猪肉气调包装调理工艺。结果表明:在冷鲜猪肉的调理过程中,不同香辛料及食盐能有效的调理产品的理化品质,并能有效的抑制产品的微生物增长;料酒、复合香辛料、食盐的添加对调理猪肉气调包装后的菌落总数、色差等理化品质有显著作用(P0.05);通过响应曲面优化法优化调理工艺中,盐分的添加分别与料酒和复合香辛料的添加对产品微生物总量有显著交互作用(P0.05);优化得到调理猪肉最优工艺为料酒添加量6.70%、复合香辛料添加量1.20%、食盐添加量1.29%。在此条件下得到产品菌落总数为4.312 lg(CFU/g),可用于低温生鲜猪肉的调理生产。     

葡萄籽提取物对烤羊肉中杂环胺形成的影响

将0.05%VE,0.1%与0.5%葡萄籽提取物,0.1%与0.5%槲皮素分别添加于羊肉表面,在200℃下煎烤10 min,利用固相萃取-配备二极管阵列检测器和荧光检测器的高效液相色谱分析烤羊肉中15种杂环胺的形成量,以探讨天然提取物对烤羊肉中杂环胺形成量的影响。结果表明:烤羊肉中共检测出10种杂环胺,其中极性杂环胺4种,非极性杂环胺6种,总量达51.68 ng/g。在极性杂环胺中2-氨基-1-甲基-6-苯基-咪唑并[4,5-b]吡啶(PhIP)的形成量较高,达10.50 ng/g;非极性杂环胺中9H-吡啶并[3,4-b]吲哚(Norharman)与1-甲基-9H-吡啶并[3,4-b]吲哚(Harman)的形成量较高,分别达19.66 ng/g与12.23 ng/g。烤羊肉中添加天然抗氧化剂只对极性杂环胺有抑制作用,其中添加0.5%葡萄籽提取物可以显著抑制2-氨基-3甲基咪唑并[4,5-f]喹啉(IQ),2-氨基-3,8-二甲基咪唑并[4,5-f]喹喔啉(MeIQx),2-氨基-3,4,8-三甲基咪唑并[4,5-f]喹喔啉(4,8-DiMeIQx)与PhIP 4种极性杂环胺的形成(P<0.05),其生成量分别减少36.65%,67.73%,35.63%与30%。天然抗氧化剂对烤羊肉中非极性杂环胺的抑制作用不明显。     

红烧肉酱汁的研究

采用均匀试验设计和多元逐步回归分析,对红烧肉风味酱汁的配方进行研究。通过回归方程分析得出红烧肉风味酱汁最优组合(以肉重计)为大豆油34%,老抽13%,糖色30%,料酒10.8%,米醋3%,八角0.2%,桂皮0.2%,良姜0.2%,草果0.2%,香叶0.2%,老葱2%,生姜2%,料水比2∶15。     

粉蒸肉的生产工艺

采用感官评定的方法对粉蒸肉的配方、加工工艺进行了研究。生产工艺条件为:猪五花肉1000g,酱油23g,黄酒3g,蔗糖4g,大米115g,胡椒粉1.1g,桂皮1.8g,八角3g,丁香1.8g,姜粉1.5g,盐6g,味精4.5g,红曲色素0.03%,肥瘦质量比为6∶4,加水量15%、腌制时间60min、蒸煮时间40min。成品肉香味浓、色泽粉红,肥而不腻。     

Inhibitory activity of Asian spices on heterocyclic amines formation in cooked beef patties

Heterocyclic amines (HCAs) are mutagenic compounds formed when foods are cooked at high temperatures. Numerous reports have shown that natural antioxidants from spices, fruits, chocolate, and tea can inhibit formation. In this study, we evaluated HCA formation in the presence of 5 of Asian spices: galangal (Alpinia galangal), fingerroot (Boesenbergia pandurata), turmeric (Curcuma longa), cumin (Cuminum cyminum), and coriander seeds (Coriandrum sativum). HCA levels were compared to patties containing rosemary (Rosmarinus officinalis), of which the inhibitory effect is well documented. Inhibition of HCA formation by the spices was evaluated in beef patties cooked at 204 °C (400 °F) for 10 min. All spices were mixed into patties at 0.2% before cooking, and HCAs levels were measured in the final product. All patties, including the control, contained 2-amino-3,8-dimethylimidazo [4,5-f]quinoxaline (MeIQx) and 2-amino-1-methyl -6-phenylimidazo [4,5-b]pyridine (PhIP). The average HCA content of the control patties was 7 ng/g MeIQx and 6.53 ng/g PhIP. Turmeric (39.2% inhibition), fingerroot (33.5% inhibition), and galangal (18.4% inhibition) significantly decreased HCAs compared with the control. But, only turmeric and fingerroot were as effective as rosemary in preventing HCA formation. The HCA inhibition in patties containing spices was significantly correlated to the total phenolic content (R(2) = 0.80) and the scavenging activity (R(2) = 0.84) of the spices as measured by the 2,2-diphenyl-β-picrylhydrazyl assay. Results of this study suggest that addition of Asian spices can be an important factor in decreasing the levels of HCAs in fried beef patties.     

我国七省市餐馆就餐人群调味品消费量调查分析

目的 了解我国餐馆就餐人群调味品消费状况,为评估调味品中危害因素和营养素的暴露风险提供基础数据.方法 采用称重法加三日记账法,调查北京、重庆、辽宁、山东、广东、江苏、陕西7个省/市126家餐馆的调味品使用量,同时记录每家餐馆每日就餐人次数,得到各类调味品每人次消费量.结果 我国餐馆就餐人群每人次调味品的消费量中位数为:...     

速冻酱汁鸭胸肉调味料配方的优化

以鸭胸肉为原料,结合感官评定方法,采用单因素试验以及正交试验分析白糖、酱油、黄酒、香辛料添加量对产品风味的影响.结果表明:速冻酱汁鸭胸肉调味料的最佳配方(占调味料的百分比)为:陈皮0.6%、八角0.6%、丁香0.6%、小茴香0.6%、花椒1.0%、桂皮1.4%、酱油6.0%、白糖5.0%、黄酒8.0%、盐5.0%、水71.2%.     

Changes of volatiles in soy sauce‐stewed pork during cold storage and reheating

Pork, soy sauce, and pork in soy sauce were cooked separately for 4 h; their volatiles were isolated, analysed and compared. Many of the volatiles reported to be present in pork or soy sauce were lost, and some volatiles identified in this research were generated from precursors in pork and soy sauce during cooking. Water‐boiled pork and soy sauce‐stewed pork were prepared and stored at 4 °C; they were reheated daily and stored again at 4 °C for 10 days. During storage the amount of compounds containing sulphur, such as dimethyl trisulphide and thialdine, was higher in the water‐boiled pork than in the soy sauce‐stewed pork. 3,5‐Dimethyl‐trans‐1,2,4‐trithiolane was found only in the soy sauce‐stewed pork. Significantly more aldehydes produced from lipid oxidation, such as hexanal, 2,4‐decadienal and 2‐undecenal, were present in the water‐boiled pork than in the soy sauce‐stewed pork during storage. These aldehydes reached a maximum quantity at day 6 of storage. In contrast, the soy sauce‐stewed pork contained more hexadecanal, octadecanal and 9‐octadecenal than the water‐boiled pork. © 2001 Society of Chemical Industry     

速冻菜肴红烧肉的工艺研究

为解决速冻菜肴红烧肉的工业化生产,采用正交试验,研究了速冻红烧肉的原料配方与加工工艺参数对速冻红烧肉品质的影响。试验结果表明,速冻红烧肉最优配方为料酒10％、糖色8％、米醋2％、老抽5％（以肉重计）;最佳工艺参数为肉块焯水时间2min、上色时间2min、焖焙时间2h,焖焙时间对速冻红烧肉感官评价影响显著。     

Inhibitory Effects of Spices on Biogenic Amine Accumulation during Fish Sauce Fermentation

The presence of high levels of biogenic amines is detrimental to the quality and safety of fish sauce. This study investigated the effects of ethanol extracts of spices, including garlic, ginger, cinnamon, and star anise extracts, in reducing the accumulation of biogenic amines during fish sauce fermentation. The concentrations of biogenic amines, which include histamine, putrescine, tyramine, and spermidine, all increased during fish sauce fermentation. When compared with the samples without spices, the garlic and star anise extracts significantly reduced these increases. The greatest inhibitory effect was observed for the garlic ethanolic extracts. When compared with controls, the histamine, putrescine, tyramine, and spermidine contents and the overall biogenic amine levels of the garlic extract‐treated samples were reduced by 30.49%, 17.65%, 26.03%, 37.20%, and 27.17%, respectively. The garlic, cinnamon, and star anise extracts showed significant inhibitory effects on aerobic bacteria counts. Furthermore, the garlic and star anise extracts showed antimicrobial activity against amine producers. These findings may be helpful for enhancing the safety of fish sauce.     

天然香料的抑菌效果及其在酱油中防腐作用的研究

通过试验表明：丁香、白胡椒、豆蔻等天然香料对食品中常见的腐败菌和产毒菌的生长均有不同程度的抑制作用，其中丁香的抑菌作用最佳，０５％就能完全抑制供试菌的生长。用水中蒸馏法从丁香中提取丁香油，经薄层层析法分离，确认其有效抑菌成分为丁子香粉。０３５％的丁香粉末添加到酱油中，可使酱油夏季敞口存放一个月而不产生白花变质，并赋予酱油特殊良好的风味。