| 烟熏液对卤煮牛肉中9 种杂环胺含量的影响 |
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| 引用本文： | 杨潇,蔡克周,卢进峰,孟俊祥,姜绍通,潘丽军.烟熏液对卤煮牛肉中9 种杂环胺含量的影响[J].食品科学,2014,35(21):68-72. |
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| 作者姓名： | 杨潇 蔡克周 卢进峰 孟俊祥 姜绍通 潘丽军 |
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| 作者单位： | 1.合肥工业大学生物与食品工程学院，安徽省农产品精深加工重点实验室，安徽 合肥 230009；
2.安徽宝迪肉类食品有限公司，安徽 淮北 235000 |
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| 基金项目： | 中央高校基本科研业务费专项资金项目，淮北市重大科技攻关项目 |
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| 摘 要： | 本实验研究了烟熏液对卤煮牛肉中9 种杂环胺含量的影响。结果显示：鲜牛肉只检测出PHIP、MeIQx 2 种杂环胺，含量只有0.16 ng/g，随着卤煮时间延长，检出杂环胺种类和含量均显著增加（P＜0.05），卤煮4 h后，9 种杂环胺含量达到21.18 ng/g；添加烟熏液可以显著抑制卤煮牛肉中杂环胺的形成（P＜0.05），0.05 mg/mL烟熏液可以将卤煮牛肉中杂环胺含量从92.72 ng/g降低到7.35 ng/g，效果显著（P＜0.05），但是随着烟熏液浓度的增加，对各杂环胺形成的影响不一；烟熏液对卤煮牛肉杂环胺形成的抑制作用可能与其抗氧化性有关。
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| 关 键 词： | 烟熏液 抗氧化性 杂环胺 卤煮牛肉 |
Effect of Liquid Smoke on the Contents of Nine Heterocyclic Amines in Stewed Beef |
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| YANG Xiao,CAI Ke-zhou,LU Jin-feng,MENG Jun-xiang,JIANG Shao-tong,PAN Li-jun.Effect of Liquid Smoke on the Contents of Nine Heterocyclic Amines in Stewed Beef[J].Food Science,2014,35(21):68-72. |
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| Authors: | YANG Xiao CAI Ke-zhou LU Jin-feng MENG Jun-xiang JIANG Shao-tong PAN Li-jun |
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| Affiliation: | 1. Key Laboratory for Agricultural Products Processing of Anhui Province, School of Biotechnology and Food Engineering,
Hefei University of Technology, Hefei 230009, China; 2. Anhui Baodi Meat Food Co. Ltd., Huaibei 235000, China |
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| Abstract: | In the present study, the effects of liquid smoke on the contents of 9 heterocyclic amines in stewed beef were
studied. The results showed that only PHIP and MeIQx were detected and the total amount was 0.16 ng/g. The kinds and
amounts of heterocyclic amines (HAAs) were significantly increased with the extension of stewing time (P ＜ 0.05). Totally
9 kinds of HAAs at a level of 21.18 ng/g were detected after 4 h stewing. The addition of liquid smoke could decrease
the amount of HAAs from stewed beef. The amount of HAAs in stewed beef was remarkably decreased from 92.72 to
7.35 ng/g with the addition of 0.05 mg/mL liquid smoke (P ＜ 0.05). This study demonstrated that the capability of liquid
smoke in decreasing the production of HAAs was probably correlated with its antioxidant properties. |
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| Keywords: | liquid smoke antioxidant heterocyclic amine stewed beef |
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