香辛料提取物及其主效成分对煎制猪肉中杂环胺生成的影响  

Effect of Spice Extract and Its Main Components on the Production of Heterocyclic Amines in Fried Pork

作　　者：李星雨 徐筱莹 雷秋琪 易阳 王宏勋 王丽梅 LI Xing-yu;XU Xiao-ying;LEI Qiu-qi;YI Yang;WANG Hong-xun;WANG Li-mei(College of Biology and Pharmaceutical Engineering,Wuhan Polytechnic University,Wuhan 430023,China;College of Food Science and Engineering,Wuhan Polytechnic University,Wuhan 430023,China;Hubei Engineering Research Center for Fresh Food,Wuhan 430023,China)

机构地区：[1]武汉轻工大学生物与制药工程学院,武汉430023 [2]武汉轻工大学食品科学与工程学院,武汉430023 [3]湖北省生鲜食品工程技术研究中心,武汉430023

出　　处：《中国调味品》2022年第3期21-27,共7页China Condiment

基　　金：国家重点研发计划项目(2018YFD0400603);四川省教育厅科研项目(CC19Z03);湖北省重点研发计划项目(2020BBB074)。

摘　　要：目的:优化猪肉的煎制条件和杂环胺的提取条件,考察香辛料及其主效成分对煎制猪肉中杂环胺生成的影响。方法:采用HPLC法检测5种香辛料(丁香、桂皮、花椒、草果、黑胡椒)提取物及其主效成分腌制的猪肉在煎制后杂环胺的含量。结果:猪肉的最优煎制条件为220℃,6 min(双面),杂环胺的最佳提取溶剂为甲醇∶0.1 mol/L盐酸为1∶4(V/V);5种香辛料提取物及其主效成分对煎制猪肉中杂环胺生成均有不同程度的抑制作用,其中丁香水提物对Norharman、4,8-DiMeIQx、Harman、PhIP的抑制作用最显著(P<0.05),最佳抑制率分别为56.41%、51.58%、50.11%、89.35%,主效成分丁香酚对MeIQx、MeIQ、4,8-DiMeIQx、Norharman的抑制作用较显著(P<0.05),最佳抑制率分别为64.28%、67.39%、76.96%、89.58%。结论:香辛料抑制杂环胺形成的作用与其主效成分有关,其中丁香水提物及其主效成分效果最显著,在煎制猪肉过程中可考虑添加含有丁香或丁香酚的香辛料,文章为日常生活中控制或降低烹饪肉制品中杂环胺的生成提供了理论参考。Objective:To optimize the frying conditions of pork and the extraction conditions of heterocyclic amines,investigate the effects of spices and their main components on the production of heterocyclic amines in fried pork.Method:HPLC method is used to detect the extracts of five kinds of spices such as clove,cinnamon,Chinese prickly ash,Amomum tsaoko and black pepper and the content of heterocyclic amines in pork marinated by the main components after frying.Results:The best frying condition for pork is 220℃for 6 min(double-sided),the optimal extraction solvent of heterocyclic amines is the ratio of methanol and 0.1 mol/L hydrochloric acid is 1∶4(V/V),the extracts of five spices and their main components all have different degrees of inhibition on the production of heterocyclic amines in fried pork,among which,the water extracts of clove have the most significant inhibition on Norharman,4,8-DiMeIQx,Harman and PhIP(P<0.05),the best inhibitory rate is 56.41%,51.58%,50.11%and 89.35%respectively,the main component eugenol has significant(P<0.05)inhibition on MeIQx,MeIQ,4,8-DiMeIQx and Norharman,the best inhibitory rate is 64.28%,67.39%,76.96%and 89.58%respectively.Conclusion:The inhibitory effect of spices on the production of heterocyclic amines is related to their main components,among them,the extracts of clove and their main components have the most significant effect,spices containing clove or eugenol can be added into the frying process of pork.This paper has provided theoretical references for controlling or reducing the production of heterocyclic amines in cooked meat products in daily life.

关 键 词：香辛料提取物 煎制 猪肉 主效成分 杂环胺 

分 类 号：TS264.3[轻工技术与工程—发酵工程]