3种活性成分对低温香肠中亚硝酸钠残留的影响  

Effect of Three Active Ingredients on Sodium Nitrite Residue in Low-temperature Sausage

作　　者：郑立红[1] 刘秀凤[1] 梁建兰[1] 刘素稳[1] 任发政[2] 

机构地区：[1]河北科技师范学院食品工程系,河北昌黎066600 [2]中国农业大学食品科学与营养工程学院,北京100083

出　　处：《中国食品学报》2010年第3期157-162,共6页Journal of Chinese Institute Of Food Science and Technology

基　　金：国家"十一五"科技支撑计划项目(2006BAD05A15)

摘　　要：肉制品中残留亚硝酸盐对人体健康有害。本试验中将苹果多酚、红景天提取物和银杏黄酮添加至香肠中,研究它们对亚硝酸钠残留量的影响。采用分光光度法测定香肠中亚硝酸钠的残留量,用色差仪测定香肠的色差,结合感官评定确定苹果多酚、红景天提取物和银杏黄酮的最佳添加范围。通过正交试验,确定这3种物质的最佳混合比例。试验结果表明:随着功能成分添加量的增加,香肠中亚硝酸钠残留量逐渐降低;将0.3g/kg苹果多酚、2.5g/kg红景天提取物和1.2g/kg银杏黄酮混合添加到香肠中,降低亚硝酸钠残留量的效果最好,其残留量仅为0.0158g/kg。Nitrite residue in meat products harms human health.In this experiment,apple polyphenol,rhodiola extracts and ginkgo flavone were added in sausages to study the effect of sodium nitrite residue on safe level.Sodium nitrite residual content in sausage was determined using spectrophotometey,chromatism was measured using chromatism instrument,and the optimum adding range of the three active ingredients was ascertained combining with sensory evaluation.By orthogonal test,the best proportion of the three active ingredients was determined.The results showed that sodium nitrite residue in the sausage was reduced with the adding dose increasing of the three active ingredients.The best proportion of the three active ingredients was that apple polyphenol 0.3 g/kg,Rhodiola extracts 2.5 g/kg and ginkgo flavone 1.2 g/kg,and the sodium nitrite residue in sausage was 0.0158 g/kg.

关 键 词：低温香肠 亚硝酸钠 苹果多酚 红景天提取物 银杏黄酮 

分 类 号：TS251.65[轻工技术与工程—农产品加工及贮藏工程]