柚皮浸提液对阻断西式火腿中亚硝胺合成的作用效果  

Study on Blocking Nitrosamine Synthesizing in Western-style ham by adding extraction of citrus grandis peel

作　　者：王永辉[1] 马俪珍[1] 张建荣[1] 南庆贤[2] 

机构地区：[1]山西农业大学食品科学与工程学院,太谷030801 [2]中国农业大学食品学院,北京100083

出　　处：《肉类研究》2006年第2期45-48,共4页Meat Research

基　　金：国家"十五"科技攻关项目(2001BA501A11)部分研究内容。

摘　　要：本实验研究从柚皮中提取活性物质来阻断西式火腿中亚硝胺的形成。确定了柚皮提取物的最佳提取条件和不同添加量的柚皮提取物阻断西式火腿中亚硝胺形成的效果。结果表明:柚皮提取物的最佳提取条件是:料液比为7:3,柚皮原料在60℃的水浴锅中加热3h,在西式火腿中加入1.6%的该柚皮浸提液对亚硝胺的阻断效果最好。This paper studied on blocking nitrosamine synthesizing in the Western-style ham by adding the active extraction of citrus grandis peel. The experiment includes choosing the optimum condition for forming extraction of citrus grands peel and choosing the best result of blocking nitrosamine synthesizing in the Western-styie ham by adding different contents of extraction. The result shows the optimum condition for extraction of citrus grands peel is that the ratio of water and citrus grandis peel is 7：5 in the incubation at 60℃ for three hours, and the best adding content is 1.6%.

关 键 词：柚皮提取物 亚硝酸钠 亚硝胺 阻断 

分 类 号：TS251.6[轻工技术与工程—农产品加工及贮藏工程]