天然抗氧化剂对红烧肉烹饪过程中热加工危害物形成的控制  

Inhibitory Effect of Natural Antioxidants on the Formation of Thermal Processing Hazards in Red Braised Pork

作　　者：刘李春 蒋玉洁[1] 申明月[1] 谢明勇[1] 聂少平[1] LIU Lichun;JIANG Yujie;SHEN Mingyue;XIE Mingyong;NIE Shaoping(State Key Laboratory of Food Science and Technology,Nanchang University,Nanchang 330047,China)

机构地区：[1]南昌大学食品科学与技术国家重点实验室,江西南昌330047

出　　处：《食品科学》2021年第15期50-57,共8页Food Science

基　　金：“十三五”国家重点研发计划项目(2017YFC1600405);“十二五”国家科技支撑计划项目(2014BAD04B03);江西省研究生创新专项资金项目(YC2019-S027)。

摘　　要：本研究以典型中式菜肴红烧肉为对象,探讨不同质量浓度(0、0.1、0.15、0.2、0.5 g/L)的3种天然抗氧化剂(竹叶抗氧化剂、茶多酚和迷迭香酸)对烹饪过程中热加工危害物(丙烯酰胺、反式脂肪酸和呋喃)形成的影响。结果表明,不同的抗氧化剂对各种热加工危害物的抑制作用差别较大。0.2 g/L的竹叶抗氧化剂溶液对红烧肉中呋喃的抑制率为72.7%;0.15 g/L的茶多酚溶液对红烧肉中丙烯酰胺和反式脂肪酸的抑制率分别为47.8%和19.1%;而迷迭香酸溶液在0.5 g/L时可以同时有效抑制3种危害物的形成。本研究结果可以为中式菜肴中危害物的抑制提供参考。This study aimed to explore the inhibitory effects of three natural antioxidants(bamboo leaf antioxidant,tea polyphenols,and rosemary acid)applied at different concentrations(0,0.1,0.15,0.2 and 0.5 g/L)on the formation of thermal processing hazards(acrylamide,trans fatty acids and furan)in red braised pork as a typical Chinese dish.The results showed that the three antioxidants had significantly different effects on the formation of various thermal processing hazards.The inhibition rate of 0.2 g/L bamboo leaf antioxidant on furan formation in red braised pork was 72.7%,and the inhibition rates of 0.15 g/L tea polyphenols on the formation of acrylamide and trans fatty acid were 47.8%and 19.1%,respectively,while rosmarinic acid at 0.5 g/L was able to effectively inhibit all three hazards.The results from this study can provide a technical reference for inhibiting the formation of harmful substances in Chinese dishes.

关 键 词：丙烯酰胺 反式脂肪酸 呋喃 竹叶抗氧化剂 茶多酚 迷迭香酸 红烧肉 

分 类 号：TS251.1[轻工技术与工程—农产品加工及贮藏工程]