生姜提取液对肉制品中亚硝酸盐的清除作用  

Scavenging capacity on nitrite in meat products by ginger extract

作　　者：钟希琼[1] 杜佩纯 杨玉涛 李婉妮 刘富来[1] 

机构地区：[1]佛山科学技术学院食品系,广东佛山528231 [2]广东顺大食品调料有限公司,广东潮州515633

出　　处：《佛山科学技术学院学报（自然科学版）》2017年第5期66-69,共4页Journal of Foshan University(Natural Science Edition)

基　　金：佛山市科技创新专项资金(2014AG10007)

摘　　要：在体外模拟人体胃液环境的条件下(pH 3.0、温度37℃),以清除率为评价指标,测定生姜提取液对肉制品中亚硝酸盐的清除作用和生姜原汁对自制腌肉中亚硝酸盐的清除作用。结果表明:随着生姜提取液浓度的上升,对亚硝酸盐的清除率增大,两者之间呈极显著正相关。生姜提取液对肉制品中发色剂(亚硝酸盐)的残留有一定的清除效果,生姜提取液对某品牌特级二八腊肠、某品牌切肉肠皇、散装腊肠中亚硝酸盐的清除率分别为69.21%、53.99%、20.48%。生姜原汁对肉原料腌制完成后的亚硝酸盐含量也有一定的降低作用,生姜原汁对自制腌肉中亚硝酸盐的清除率为24.46%。The scavenging effect of nitrite in meat products by ginger extract and scavenging rate of nitrite in homemade bacon by ginger juice were determinated under simulate gastric juice in vitro(pH of 3.0, temperature of 37 ℃). The results showed that the scavenging rate of nitrite was significant positive correlation with the concentration of ginger extract. There was some scavenging effect of residual nitrite in meat products by ginger extract, the scavenging rate of nitrite by ginger extract to Huang Shang Huang sausages, Le Hua sausages,sausages in Bulk were 69.21%, 53.99% and 20.48% respectively. There was some decreasing effect of nitrite content of meat raw after preserved by ginger juice, the scavenging rate of nitrite by ginger juice to homemade bacon was 24.46%.

关 键 词：生姜提取液 亚硝酸盐 清除率 

分 类 号：TS252.1[轻工技术与工程—农产品加工及贮藏工程]