气体射流冲击烤鸭加工装备技术及食用安全性评估  

Air-impingement instrument for Peking-duck roasting and its safety assessment

作　　者：杨文侠[1,2] 张世湘[3] 高振江[1,4] 廖倩[2] 杜荣[5] 

机构地区：[1]中国农业大学工学院,北京100083 [2]石河子大学食品学院,新疆石河子832003 [3]中国农业大学食品与营养工程学院,北京100083 [4]石河子大学机械电气工程学院,新疆石河子832003 [5]河北交通职业技术学院,河北石家庄050091

出　　处：《中国农业大学学报》2009年第2期116-120,共5页Journal of China Agricultural University

基　　金：国家自然科学基金项目(30571312)

摘　　要：针对“北京烤鸭”传统烤制方法在烤制过程中易产生含多环芳烃（PAHs）的烟气而存在的食品安全隐患问题，基于气体射流冲击技术研制了烤鸭设备和晾坯设备。对最佳烤制工艺、烤鸭样品预处理和多环芳烃检测技术进行研究，并对不同温度烤制的烤鸭中3种PAHs含量进行高效液相荧光检测。结果表明：15℃条件下晾坯8h，170～190℃烤制45min的烤鸭品质最佳。170℃烤制的烤鸭鸭皮中苯并[a]芘含量为0．13μg／kg，低于国家限量标准（5μg／kg）和一些欧洲国家的限量标准（1μg／kg），二苯并[a，h]蒽1．28μg／kg，7，12-二甲基苯并[a]蒽0．48μg／kg，鸭肉中均未检出；烤鸭中3种PAHs的总含量为0．16μg／kg，普通消费人群单餐摄入3种PAHs的总量为0．02～0．03gg。气体射流冲击烤鸭技术能有效减少PAHs的产生，低于200℃下烤制的烤鸭安全性相对高于传统烤鸭。Using air-impingement technology, the equipments of ＂Peking-duck＂ roasting and pretreatment roasting were developed to solve the potential products hazard to health in traditional ＂Peking-duck＂ roasting process. The optimal roasting processing, the sample pretreatment technology and the detection of PAHs （Polycyclic Aromatic Hydrocarbons） were studied. The technology of High Performance Liquid Chromatography-Fluorescence Detection （HPLC-FD） was used to detect three kinds of PAHs （Benzo [a] pyrene, Dibenz [a, h] anthracene and 7, 12- Dimethylbenz [a] anthracene）. The result showed that the optimal quality was gained under the condition that Pekingduck was hung in the air for 8 h at 15℃ and roasted for 45mins at 170 - 190℃. In the skin of ＂Peking-duck＂ which is roasted at 170℃, the content of B [a] P was 0.13 μg/kg, which was under the maximum levels of the Nation （5 μg/ kg） and Europe（1 μg/kg）, DB[a, h]A was 1.28 μg/kg, 7, 12-DMB[a]A was 0.48 g/kg, those PAHs were non-detected in the meat of ＂Peking-duck＂, the total content of three PAHs was 0.16 g/kg in roasting ＂Peking-duck＂. The result of safety assessment shows that the intake of this three PAHs total content was 0.02 - 0. 03 μg at one time, The air-jet impingement technology can decrease the releasing of PAHs, which is more feasible and safe for roasting Pekingduck below 200℃than traditional roasting ＂Peking-duck＂.

关 键 词：北京烤鸭 气体射流冲击 烤鸭机 多环芳烃 安全性评估 

分 类 号：TS251.6[轻工技术与工程—农产品加工及贮藏工程]