八角和丁香提取物对腊肠中亚硝胺的阻断效果  

The Inhibition of Nitrosamine in Chinese Sausage by Aniseed and Clove Extraction

作　　者：尹立辉[1] 马俪珍[2] 张健斌[2] 

机构地区：[1]天津农学院基础科学系,天津300384 [2]天津农学院食品科学系,天津300384

出　　处：《食品研究与开发》2011年第3期177-180,共4页Food Research and Development

基　　金：国家自然基金项目"肉制品加工中蛋白和脂肪氧化与亚硝胺形成的关系研究"(31071568);天津市科技计划项目"利用天然香辛料生产低亚硝胺含量肉制品的技术应用"(10ZHXHNC07100)

摘　　要：为研究阻断亚硝胺形成的抑制剂,降低腌腊肉制品中亚硝胺的形成,以腊肠为研究对象,分别添加VCNa、异抗坏血酸盐、VE,外购的八角和丁香精油,超声-微波萃取的八角和丁香萃取液,测定腊肠烘烤结束后的亚硝胺含量。结果表明:添加超声-微波萃取法得到的八角精油能减少腊肠中87%的亚硝基二甲胺(NDMA);丁香精油则可以减少79%的NDMA。八角精油和丁香精油对亚硝胺的阻断效果均好于VCNa、D-异VCNa和VE的阻断效果。The blocking agent was studied to eliminate nitrosamine in cured meat.The Chinese sausage was taken as an example.VcNa,D-isoVCNa,VE,aniseed and clove essential oil ingredient purchased,aniseed and clove extraction obtained from supersonic-microwave extraction method were added into sausage.Nitrosodimethylamine（NDMA） at the different time after roasting were measured.Aniseed essential oil could reduce 87 % NDMA in the sausages.Clove essential oil could eliminate 79 % NDMA.The inhibition effects of aniseed and clove extractions are better than VcNa,D-isoVCNa and VE.

关 键 词：亚硝胺 阻断剂 八角 丁香 腊肠 

分 类 号：TS251.1[轻工技术与工程—农产品加工及贮藏工程]