蓝莓对蒸煮火腿中亚硝酸盐和亚硝胺的抑制作用研究
目的 研究15种不同品种蓝莓果对肉制品加工过程中亚硝酸盐残留量和亚硝胺生成量的抑制作用。方法 以蒸煮火腿加工工艺为基础, 对15种不同品种蓝莓果进行实验, 依据GB 5009.33-2010测定肉制品中亚硝酸盐的含量, 采气相色谱质谱联用技术(GC-MS)测定肉制品中的8种亚硝胺[N-亚硝基二甲基胺(NDMA)、N-亚硝基甲乙胺(NMEA)、N-亚硝基二乙基胺(NDEA)、N-亚硝基吡咯烷(NPYR)、N-亚硝基二丙基胺(NDPA)、N-亚硝基哌啶(NPIP)、N-亚硝基二丁基胺(NDBA)、N-亚硝基二苯基胺(NDpheA)]。结果 15种蓝莓果对亚硝酸盐的抑制率在6.27%~38.11%之间, 平均值为25.17%, 对亚硝胺的抑制率在53.64%~71.54%之间, 平均值为63.01%。结论 蓝莓果对肉制品加工过程中亚硝酸盐和亚硝胺的含量具有显著抑制作用。
Objective To study the effect of 15 kinds of blueberry on the inhibition of nitrite and nitrosamines in cooked ham products. Methods Fifteen kinds of blueberry were added in cooked ham products and used for inhibition experiments of nitrite and nitrosamines. The analysis methods were based on GB 5009.33-2010 for nitrite and GC-MS for determination of 8 volatile nitrosamines [N-nitrosodimethylamine (NDMA), N-nitrosomethylethylamine (NMEA), N-nitrosodiethylamine (NDEA), N-nitrosopyrrolidine(NPYR), N-nitrosodi-n-propylamine(NDPA), N-nitrosopiperidine(NPIP), N-nitrosodi-n-butylamine (NDBA), N-nitrosodiphenylamine (NDpheA)]. Results The inhibition ratios of 15 blueberry on nitrite were between 6.27% and 38.11% and the average rate was 25.17%. The inhibition ratios on nitrosamines were between 53.64% and 71.54% and the average rate was 63.01%. Conclusion Blueberry has an obvious inhibitory effect on nitrite and nitrosamines in cooked ham products.
标题：蓝莓对蒸煮火腿中亚硝酸盐和亚硝胺的抑制作用研究
英文标题：Study on the inhibition effect of blueberry on nitrite and nitrosamines in cooked ham products
作者：
魏萌 吉林大学军需科技学院;石家庄学院化工系
吕玲珠 吉林大学军需科技学院
刘黄友 吉林大学军需科技学院
袁媛 吉林大学军需科技学院
中文关键词:蓝莓,亚硝酸盐,亚硝胺,抑制效果,
英文关键词:blueberry,nitrite,nitrosamines,inhibition effect,
发表日期：2014-09-09
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