食品加工过程产生的有害化学物质对人体的危害及预防措施

论文以猪里脊肉为原料，考察茶多酚、大豆分离蛋白和大蒜对烤肉品质的影响。以感官评分、色泽、丙二醛含量和过氧化值为响应指标，通过进行单因素、主成分分析及Box-Benhnken响应曲面设计优化烤制猪肉腌制剂配方。结果表明，单因素实验中茶多酚对烤肉感官评分影响不显著。感官评分随大豆分离蛋白、大蒜和菜籽油添加量的加大，皆呈先升高后降低趋势，在三者分别为2%、5%和12%时最高。大豆分离蛋白和茶多酚抑制脂肪氧化效果优于大蒜和菜籽油，茶多酚和菜籽油能较好提升烤肉L^*值。主成分分析及Box-Benhnken响应曲面设计优化结果显示，各添加剂最佳添加量分别为大蒜4.8%、大豆分离蛋白2.0%、菜籽油12.0%，茶多酚0.03%，得到规范化综合评分0.95，与预测值0.98基本一致。该主成分分析和响应面设计优化的腌制剂配方对实际生产具有一定指导意义。

Human health risk assessment through roasted meats consumption

The effects of tea polyphenols, soy protein isolate and garlic on the quality of pork fillet were investigated. Sensory score, color value, malondialdehyde content and peroxide value were used as evaluation indexes to optimize recipe of roast pork marinade by single factor, principal component analysis and Box-Benhnken response surface design. Results showed that, in the single factor experiments, the tea polyphenols had no significant effect on the sensory score of roast meat. With the increase of soy protein isolate, garlic and rapeseed oil, the sensory score increased first and then decreased, and reached the highest when they were 2%, 5% and 12% respectively. The effect of soybean protein isolate and tea polyphenols on improving fat oxidation was better than those of garlic and rapeseed oil. Tea polyphenols and rapeseed oil can improve the L^* value of roast pork. The optimal dosage of each additive was 4.8% of garlic, 2.0% of soybean protein isolate, 12.0% of rapeseed oil and 0.03% of tea polyphenols, respectively. The standardized comprehensive score was 0.95, which was basically consistent with the predicted value of 0.98. The formula optimized by principal component analysis and response surface design would have a certain guiding significance for practical production.