模拟肉制品加工条件下影响N-亚硝胺的形成因素  

Effective factors of N-nitrosamine formation in the simulated meat processing

作　　者：杨华[1,2] 孟培培[2,3] 王昌禄[1] 马俪珍[3,4] 

机构地区：[1]天津科技大学食品工程与生物技术学院,天津300457 [2]山西农业大学食品科学与工程学院,山西太谷030801 [3]3.天津农学院食品科学系,天津300384 [3]天津农学院食品科学系,天津300384 [4]天津市农副产品深加工技术工程中心,天津300384

出　　处：《食品工业科技》2013年第16期95-99,共5页Science and Technology of Food Industry

基　　金：国家自然科学基金(31071568);山西省自然科学基金(2013011033-2)

摘　　要：为探讨肉制品加工条件下影响N-亚硝胺的形成因素,本实验模拟肉品加工条件,研究温度、pH、底物浓度之比对N-亚硝基二甲胺(NDMA)和N-亚硝基二乙胺(NDEA)形成的影响,以及pH、底物浓度对N-亚硝基吡咯烷(NPYR)形成的影响。结果表明,NDMA和NDEA的形成量随着温度的升高而增加,随着pH的升高而降低:当温度大于80℃时,NDMA和NDEA的生成量显著增加(p<0.05);在pH5.4～6.2之间,降低速度较快,在pH6.2～7.0时,降低速度缓慢。随着pH的升高,由吡咯烷(PYR)生成NPYR的量变化不大(p>0.05),而由脯氨酸(Pro)生成NPYR的量则呈下降趋势(p<0.05)。二甲胺盐酸盐(DMA·HCl)与二乙胺盐酸盐(DEA·HCl)相比,DMA·HCl与NaNO2反应更容易形成N-亚硝胺,且均在低温肉制品加工温度下就可以形成;Pro与PYR相比,PYR与NaNO2反应更容易形成NPYR,且均在较高温度下才可以形成。上述四个反应中当NaNO2过量时更容易生成N-亚硝胺。实验结果表明,较高的温度、较低的pH、较高的亚硝酸钠可以促进N-亚硝胺的合成,因此在肉制品加工中应控制这些因素从而减少N-亚硝胺的生成。To study the factor of N -nitrosamine formation in the simulated meat processing condition. The influence of the temperature,pH,and substrate concentration were studied on N-nitrosodimethylamine（NDMA） and N-nitrosodiethylamine （ NDEA ） formation , and the effect of the pH , substrate concentration on N- nitrosopyrrolidine （NPYR ） formation. Results showed that the mount of NDMA and NDEA increased as the temperature increased,meanwhile,decreased as the pH reduced. When the temperature was higher than 80℃,the mount of NDMA and NDEA increased significantly. Faster reduction occurred when pH ranged from 5.4 to 6.2 than in the 6.2~7.0. With the pH risen ,the mount of NPYR generated by proline （Pro） had little change（p＆gt;0.05）,but declined by pyrrolidine（p＆lt;0.05）. Compared to DEA·HCl,it was easier for DMA·HCl to form N -nitrosamines by interaction with NaNO 2 ,all occurred at low temperature during meat processing. Compared with Pro,PYR was easier to form NPYR at higher temperatures. In all these four reactions,more N- nitrosamines were generated when NaNO 2 was excessive. All these suggested that higher temperature,lower pH,higher NaNO 2 facilitated the formation of N-nitrosamine,therefore all these factors should be well controlled during meat process to minimize the level of N-nitrosamine.

关 键 词：模拟加工条件 N-亚硝胺 影响因素 

分 类 号：TS201.6[轻工技术与工程—食品科学]