常见香辛料对酱猪肉中杂环胺生成的影响

本文探讨了不同添加量的7种香辛料(桂皮、甘草、红花椒、大料、丁香、良姜、草果)对酱猪肉中杂环胺生成的影响。分别单独添加0.05%和0.10%的7种香辛料进行猪肉卤制,并用LC-MS/MS法检测酱猪肉中9种杂环胺的含量。结果表明:只用蒸馏水煮的空白猪肉,杂环胺总量很低(8.71 ng/g);用酱油、料酒、盐和糖卤煮的对照猪肉中,杂环胺总量很高(225.29 ng/g),为空白组含量的25.7倍,含量最高的两种杂环胺为Norharman和Harman(分别为84.99 ng/g和140.21 ng/g)。所选的7种香辛料在低剂量0.05%水平下,除桂皮、丁香、良姜外,其他香辛料对杂环胺的生成有显著促进作用(p<0.05);而在0.1%水平下,除红花椒外,其他杂环胺都能在一定程度上抑制杂环胺的生成(p>0.05)。结论:酱油、料酒等调味料可以明显促进杂环胺的生成,0.1%香辛料对酱猪肉中杂环胺生成有一定抑制作用,其中丁香的抑制效果最好,0.05%和0.1%的丁香对杂环胺总量的抑制率分别为25.78%和36.21%。总之,香辛料对杂环胺的生成在一定程度上有抑制作用,且不同香辛料抑制作用不尽相同。

Effects of Common Spices on the Formation of Heterocyclic Amines in Sauce Pork

This paper explored the effects of seven kinds of spices(cinnamon,licorice,red prickly ash,star anise,clove,galangal and fructus tsaoko)on the production of heterocyclic amines in pork. The results showed that the total amount of heterocyclic amines was very low(8.71 ng/g)for blank pork cooked with distilled water;the total amount of heterocyclic amines in the control pork cooked with soy sauce,cooking wine,salt and sugar was very high(225.29 ng/g),which is 25.7 times that of the blank group. The two most abundant heterocyclic amines were Norharman and Harman(84.99 ng/g and 140.21 ng/g,respectively).At the low level of 0.05%,all the other spices did not significantly promote the production of heterocyclic amines(p<0.05)except for the cinnamon,clove and galangal,while exceptforred prickly ash,in the 0.1% level,other heterocyclic amines can inhibit the formation of heterocyclic amines(p>0.05)to a certain extent. Seasoning such as soy sauce and cooking wine can obviously promote the formation of heterocyclic amines. 0.1% spice can inhibit the formation of heterocyclic amines in pork. The effect of clove is the best. The inhibitory rates of clove with 0.05% and 0.1% on the total amount of heterocyclic amines were 25.78% and 36.21%,respectively.In conclusion,spices have inhibitory effects,at a certain degree,on the formation of heterocyclic amines,and different spices have different inhibitory effects.