蒸煮火腿煮制工艺对二乙基亚硝胺(NDEA)形成量的影响  

The Effects of Cooking Process on N-nitrosodiethylamine (NDEA) Formation in Cooked Ham

作　　者：孙敬[1] 郇延军[1] 董赛男[2] 

机构地区：[1]江南大学食品学院,江苏无锡214122 [2]江南大学化学与材料工程学院,江苏无锡214122

出　　处：《肉类研究》2008年第10期60-66,共7页Meat Research

基　　金：江苏省自然资金项目(BK2005213)

摘　　要：本研究采用了GC/MS方法测定了蒸煮火腿中二乙基亚硝胺(NDEA)含量,在此基础上研究了煮制温度和时间对NDEA形成的影响,并对煮制过程中游离氨基酸含量的变化与NDEA形成量的相关性进行了分析。结果表明,在50～60℃内NDEA形成量较少,70℃以上,随温度的升高NDEA形成量不断增加;煮制时间在100min内,NDEA形成量随时间的延长逐步增加,超过100minNDEA形成量维持不变;煮制温度和时间都与NDEA形成量呈显著正相关(p<0.05),说明了煮制温度和时间是影响NDEA形成的重要因素;相关分析表明,天冬氨酸、甘氨酸、苏氨酸、精氨酸、丙氨酸和酪氨酸的含量变化与NDEA形成量的相关性较高,r值范围在0.69～0.80。In this paper, the contents of nitrosodiethylamine (NDEA) in cooked ham were determined by gas chromatography and high-resolution mass spectrometry. The effects of cooking temperature as well as cooking time on NDEA formation in cooked ham were studied. The changes of free amino acids concentrations and its correlation with the formation of NDEA were also analyzed. The results showed that there were few amounts of NDEA in the range from 50℃ to 60℃. As the cooking temperature reached 70℃ or above, the conten...

关 键 词：蒸煮火腿 NDEA 煮制温度 煮制时间 游离氨基酸 

分 类 号：TS251.65[轻工技术与工程—农产品加工及贮藏工程]