| 煎香肠中杂环胺的生成规律研究 |
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| 引用本文： | 邓 鹏,胡璐曼,凌 菁,何志勇,王召君,秦 昉,陈 洁,曾茂茂. 煎香肠中杂环胺的生成规律研究[J]. 食品安全质量检测学报, 2022, 13(11): 3423-3430 |
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| 作者姓名： | 邓 鹏 胡璐曼 凌 菁 何志勇 王召君 秦 昉 陈 洁 曾茂茂 |
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| 作者单位： | 江南大学食品科学与技术国家重点实验室,江南大学食品科学与技术国家重点实验室,江南大学食品科学与技术国家重点实验室,江南大学食品科学与技术国家重点实验室,江南大学食品科学与技术国家重点实验室,江南大学食品科学与技术国家重点实验室,江南大学食品科学与技术国家重点实验室,江南大学食品科学与技术国家重点实验室 |
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| 基金项目： | 国家自然科学(31871905) |
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| 摘 要： | 目的 考察不同煎制温度、时间和不同食用油对煎香肠中杂环胺(heterocyclic amines, HAs)生成的影响, 并进一步探究几种常见香辛料对煎香肠中HAs生成的抑制效果。方法 采用超高效液相色谱-串联四极杆质谱法(ultra performance liquid chromatography-tandem mass spectrometry, UPLC-MS/MS)对煎香肠中游离和结合态HAs进行定量分析, 评价各因素对煎香肠HAs生成的影响。结果 煎香肠中游离态HAs总量随煎制温度或时间的增加而逐渐增加, 结合态HAs总量随煎制温度升高而增加, 随煎制时间延长先减少后增加。相比于不采用食用油煎制, 添加大豆油对煎香肠游离态HAs抑制效果最好, 抑制率达37.25%; 同时对结合态HAs促进作用最小, 仅促进7.13%。辣椒粉和大蒜能显著促进煎香肠游离态和结合态HAs生成(P<0.05), 而添加0.5%黑胡椒粉时对游离态和结合态HAs的抑制率分别为25.49%和25.32%。结论 相比于时间, 温度对煎香肠HAs影响更为显著(P<0.05); 采用大豆油煎制的同时添加黑胡椒可明显抑制煎香肠中游离和结合态HAs的生成。
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| 关 键 词： | 煎香肠 杂环胺 温度 持续时间 食用油 香辛料 |
| 收稿时间： | 2022-02-26 |
| 修稿时间： | 2022-05-21 |
Study on the formation regularity of heterocyclic amines in fried sausages |
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| DENG Peng,HU Lu-Man,LING Jing,HE Zhi-Yong,WANG Zhao-Jun,QIN Fang,CHEN Jie,ZENG Mao-Mao. Study on the formation regularity of heterocyclic amines in fried sausages[J]. Journal of Food Safety & Quality, 2022, 13(11): 3423-3430 |
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| Authors: | DENG Peng HU Lu-Man LING Jing HE Zhi-Yong WANG Zhao-Jun QIN Fang CHEN Jie ZENG Mao-Mao |
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| Affiliation: | State Key Laboratory of Food Science and Technology,Jiangnan University,State Key Laboratory of Food Science and Technology,Jiangnan University,State Key Laboratory of Food Science and Technology,Jiangnan University,State Key Laboratory of Food Science and Technology,Jiangnan University,State Key Laboratory of Food Science and Technology,Jiangnan University,State Key Laboratory of Food Science and Technology,Jiangnan University,State Key Laboratory of Food Science and Technology,Jiangnan University,State Key Laboratory of Food Science and Technology,Jiangnan University |
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| Abstract: | Objective To investigate the effects of different frying temperature, duration and different edible oils on the formation of heterocyclic amines (HAs) in fried sausages, further to explore the inhibitory effects of several spices on the formation of HAs in fried sausages. Methods The free and bound HAs in fried sausages were quantitatively analyzed by ultra performance liquid chromatography-tandem quadrupole mass spectrometry (UPLC-MS/MS), and the effects of various factors on the formation of HAs in fried sausages were evaluated. Results The total amount of free HAs in fried sausages gradually ascended with the increase of frying temperature and extension of frying duration, while the total amount of bound HAs increased with the increase of frying temperature, and first decreased then increased with the extension of frying duration. Compared to frying without cooking oil, soybean oil had the best inhibitory effect on free HAs in fried sausage, with the inhibition rate of 37.25%; meanwhile, it had the least promoting effect on bound HAs, only 7.13%. Chili pepper and garlic significantly promoted the formation of free and bound HAs in fried sausages (P<0.05), while the addition of 0.5% black pepper inhibited free and bound HAs by 25.49% and 25.32%, respectively. Conclusion Compared with frying duration, frying temperature had a more significant effect on HAs in fried sausages (P<0.05). Adding soybean oil and black pepper when frying sausages may significantly reduce the generation of free and bound HAs. |
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| Keywords: | heterocyclic amines temperature duration edible oil spices |
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