蒸煮火腿加工过程中影响二乙基亚硝胺形成的关键因素  

The Study on the Critical Factors on the Formation of NDEA during the Manufacture in Cooked Ham

作　　者：孙敬[1] 郇延军[1] 詹文圆[1] 陆瑞琪[1] 

机构地区：[1]江南大学食品学院,江苏无锡214122

出　　处：《食品与发酵工业》2008年第9期11-15,共5页Food and Fermentation Industries

基　　金：江苏省自然基金项目(BK2005213)

摘　　要：应用气相色谱与质谱联用(GC/MS)方法检测蒸煮火腿生产过程中二乙基亚硝胺(NDEA)含量,研究其形成的关键因素,包括加工温度及NaNO2的含量,并探讨了NDEA的形成量随着生产工艺点的变化情况。结果表明,通过GC/MS能够准确测定蒸煮火腿中的NDEA含量,而在原料肉和腌制肉中没有或含量极微的NDEA,证明了NDEA是在蒸煮阶段产生并积累。蒸煮温度是NDEA形成的催化剂及必需条件。产品中的NDEA含量随着NaNO2添加量的增加而明显增大。In this paper, cooked ham were analyzed for N-nitrosodiethylamine（NDEA） by gas chromatography and high-resolution mass spectrometry. The mechanism of NDEA formation during the manufacture and the effect of quantity of sodium nitrite on NDEA formation have been demonstrated. NDEA was analyzed in all cooked samples, while it was not found in raw meat or in cured meat. The results confirm that NDEA occurred and accumulated in the cooked--stage. It also indicated that cooking temperature affect the level of NDEA and it can be the catalyst and the prerequisite of nitrosation reaction. A possible relationship between sodium nitrite and NDEA indicated that the amount of NDEA increased significantly during the increase of concentration of sodium nitrite.

关 键 词：蒸煮香肠 NaNO2 二乙基亚硝胺(NDEA) 加工温度 

分 类 号：TS251.6[轻工技术与工程—农产品加工及贮藏工程]