几种添加物复配阻断香肠中亚硝胺生成的效果研究  

Study on the effects to inhibit nitrosamine production in the sausage by several kinds of complex additives

作　　者：李晓雁[1] 马俪珍[1] 王艳梅[2] 南庆贤[3] 

机构地区：[1]天津农学院食品系,天津300384 [2]山西省农业科学院遗传所,太原030006 [3]中国农业大学食品学院,北京100084

出　　处：《肉类工业》2006年第10期32-35,共4页Meat Industry

基　　金：国家"十五"科技攻关项目(2001BA501A11)部分研究内容

摘　　要：以猪肉香肠为研究对象,研究桂皮、洋葱和茶多酚复配对阻断产品中N-亚硝胺生成的效果。实验结果表明:茶多酚对猪肉发酵香肠中亚硝胺残留量的影响最大,茶多酚、洋葱和桂皮三种物质复配能有效地抑制N-亚硝胺的生成,其最佳配比为(加入量以肉重计):茶多酚含量为0.029%,洋葱汁为3.5%,6%桂皮浸体液含量为5.4%,此时产品中亚硝胺的含量为6.8μg/kg。The effects to inhibit nitrosamine production in sausages were studied by the tea polyphenols, cassia, onion and their complex, respectivelv The results showed that tea polyphenols had the most effects on the residual quantity of nitrosamine in the tested additives, and the complex materials of the above substances could control nitrosamine formation effectively. The optimum ingredients of the complex additive were 0.029：3.5：5.4 ration of tea polyphenols, onion and cinnamon bark, in which the product only contained 6.8μg/kg nitrosamine.

关 键 词：香肠 亚硝胺 桂皮 洋葱 茶多酚 

分 类 号：TS251[轻工技术与工程—农产品加工及贮藏工程]