陈皮对烘烤牛肉干中杂环胺含量的影响  

Effect of Tangerine Peel on the Formation of Heterocyclic Aromatic Amines in Baked Beef Jerky

作　　者：夏新武[1] 王武[1] 陈从贵[1] 董琪[1] 金晓丽[1] 

机构地区：[1]合肥工业大学生物与食品工程学院,安徽合肥230009

出　　处：《肉类研究》2013年第11期19-23,共5页Meat Research

基　　金：安徽省科技攻关项目(12010102076)

摘　　要：探讨陈皮对烘烤牛肉干中杂环胺生成及牛肉干质量损失率、色差、感官指标的影响。陈皮的总酚物质含量及抗氧化能力分别通过福林-酚法及DPPH法测定,牛肉干中杂环胺含量利用高压液相色谱法测定。在没有经过陈皮水提物腌制处理牛肉干中检测出2-氨基-3,8-二甲基咪唑并[4,5-F]喹喔啉(MeIQx)、2-氨基-3,4,8-三甲基咪唑并[4,5-F]喹喔啉(4,8DiMeIQx)、9H-吡啶并[3,4-B]吲哚(Norharman)、1-甲基-9H-吡啶并[3,4-B]吲哚(Harman)和2-氨基-1-甲基-6-苯基-咪唑并[4,5-B]吡啶(PhIP),总含量为44.01ng/g。160mg/mL的陈皮水提物可显著降低MeIQx(34.3%),PhIP(96.5%),但是显著增加了Norharman(32.4%);且陈皮提取液浓度越高、腌制时间越长,其对牛肉干中杂环胺含量的影响越大;陈皮腌制处理对牛肉干质量损失率没有显著影响,而色泽随着陈皮浓度的升高而明显变淡;感官评价表明经过陈皮腌制的牛肉干在颜色及风味感官品质上无不良影响。因此,陈皮提取物腌制是一种较好的抑制烘烤牛肉干中杂环胺的方法。The objective of this study was to investigate the effect of tangerine peel on the formation of heterocyclic aromatic amines （HAs）, weight loss, color difference and sensory attributes in baked beef jerky. The total phenolic compounds and antioxidant capacity of tangerine peel were determined by Folin-Ciocalteu colorimetric method and 1,1-diphenyl-2- picrylhydrazyl （DPPH） radical scavenging activity assay, respectively. The content of HAs in baked beef jerky was determined by high performance liquid chromatography （HPLC） method. Five HAs： 2-amino-3,8- dimthylimidazo [4,5-F] quinoxaline （MelQx）, 2-amino-3,4,8-trimethyl-3H-imidazo [4,5-F] quinoxaline （4,8DiMelQx）, 2-amino-l-methyl-6- phenylimidazo （PhlP）, 1-methyl-9H-pyrido[3,4-B]indole（Harman） and 9H-pyrido [3,4-B]indole （Norharman） were detected in control samples without being marinated with tangerine peel, at a total content of 44.01 ng/g. The aqueous extract of tangerine peel at a level of 160 mg/ml significantly （P 〈 0.05） reduced the contents of MelQx and PhlP by about 34.3% and 96.5% respectively but simultaneously significantly （P 〈 0.05） increased norharman content （by 32.4%）. In addition, the concentration （solid/liquid ratio） of tangerine peel extract and marinating time were found to be positive factors for the formation of HAs. However, there was no obvious effect on the weight loss of beef jerky. The color of beef jerky was found to be lighter at higher concentrations of tangerine peel extract. A good sensory acceptance was also found in sensory evaluation for baked beef jerky marinated with tangerine peel extract. The tangerine peel extract exhibited specific effect on the type and content of individual HAs but inhibited the total content of HAs. Generally, tangerine peel is effective against the formation of HAs.

关 键 词：陈皮 总酚含量 抗氧化能力 杂环胺 牛肉干 

分 类 号：TS251.52[轻工技术与工程—农产品加工及贮藏工程]