发酵温度对风干肠亚硝胺含量影响及与理化指标相关性  

Changes of Nitrosamine with Fermentation Temperature and the Correlation between Physicochemical Indexs and Nitrosamines in Dry Sausages

作　　者：李暮春[1] 孔保华[1] 李木子[1] 张宏伟[1] 韩齐[1] 

机构地区：[1]东北农业大学食品学院,哈尔滨150030

出　　处：《食品工业》2014年第8期190-194,共5页The Food Industry

摘　　要：将哈尔滨风干肠分别在20℃和30℃温度下发酵,用高效液相色谱法测定第0天,2天,4天,6天,8天,10天样品中亚硝胺的含量及其相关理化指标,并对它们进行相关性分析。结果表明,亚硝基二乙胺(NDEA)只在20℃发酵条件的4 d,6 d,8 d检出;亚硝基哌啶(NPIP)、亚硝基二丙胺(NDPA)、亚硝基二苯胺(NDphA)的含量在发酵期间均呈上升趋势;亚硝基酰胺(NDBA)的含量先增加后减小。NPIP、NDBA和NDPA的含量在20℃比30℃高,表明低温条件易于风干肠中大部分亚硝胺的产生。发酵过程中NDBA、NDPA、NDphA和NPIP的含量与pH、硫代巴比妥酸值(TBARS)、过氧化物值(POV)、挥发性盐基氮(TVB-N)和亚硝酸盐残留量的含量呈现一定的相关性。表明风干肠的这些理化指标与NDBA、NDPA、NdphA和NPIP的形成有一定的内在联系。Harbin dry sausages were fermented at 20 ℃ or 30 ℃. The contents ofnitrosamine were investigated by high performance liquid chromatography at 0 d, 2 d, 4 d, 6 d, 8 d, and 10 d, physicochemical properties were determined. The correlations between nitrosamine content and physicochemical properties were also analyzed. The results indicated that NDEA was detected only at 20 ℃ for 4 d, 6 d, and 8 d. The contents ofNPIP, NDPA, NDphA increased with prolonged fermented times. NDBA content increased first and then decreased with increased fermented times. NPIP, NDBA and NDPA contents were higher at 20 ℃ than at 30 ℃, which indicated lower temperature was more easily to produce nitmsamines. There were correlations between NDBA, NDPA, NDphA, NPIP and pH value, TBARS, POV, TVB-N, residual nitrite. This indicated that the changes of these physicochemical indexs had some relation with the content ofNDBA, NDPA, NDphA and NPIP.

关 键 词：哈尔滨风干肠 亚硝胺 理化指标 相关性 

分 类 号：TS251.1[轻工技术与工程—农产品加工及贮藏工程] TQ920.1[轻工技术与工程—食品科学与工程]