6种传统香辛料抑制油炸牛肉饼中杂环胺形成的作用  

The Inhibitory Effect of Six Traditional Spices on the Formation of Heterocyclic Aromatic Amines in Fried Beef Patties

作　　者：樊贺雨 胡晖宇 李昌[1] 谢建华[1] 申明月[1] 谢明勇[1] FAN Heyu;HU Huiyu;LI Chang;XIE Jianhua;SHEN Mingyue;XIE Mingyong(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：《食品工业科技》2022年第17期78-86,共9页Science and Technology of Food Industry

基　　金：“十三五”国家重点研发计划项目(2017YFC1600405)。

摘　　要：本文建立了固相萃取-液相色谱-三重四极杆串联质谱法检测油炸牛肉饼中8种杂环胺(Heterocyclic aromatic amines,HAAs)含量的方法,并研究不同添加量的6种传统香辛料:花椒、辣椒、黑胡椒(0.5%、1.0%、1.5%)、生姜(1%、2%、3%)、大蒜(1%、3%、5%)、洋葱(3%、6%、9%)对油炸牛肉饼中8种HAAs生成的影响。结果表明:8种HAAs在0.5~40 ng/mL范围内线性关系良好,决定系数R~2>0.999;检出限为0.047~0.102 ng/g,定量限为0.127~0.336 ng/g;精密度为1.2%~10.9%;加标回收率在54.0%~109.4%之间,相对标准偏差在1.4%~8.9%之间。该方法可满足对HAAs进行定量分析的要求。在未添加香辛料的对照组中,HAAs总量为37.5 ng/g。与对照组相比,6种香辛料的添加均可显著抑制油炸牛肉饼中总HAAs的生成(P<0.05)。1.5%花椒、1.5%辣椒、0.5%黑胡椒、1%生姜、5%大蒜和9%洋葱分别对油炸牛肉饼中总HAAs的抑制效果最好,抑制率为77.3%、67.4%、65.0%、67.1%、61.2%、47.9%。此研究结果可为肉制品热加工中HAAs的抑制提供一定的参考。A method for the detection of 8 heterocyclic aromatic amines(HAAs) in fried beef patties by solid phase extraction-high performance liquid chromatography-triple quadrupole mass spectrometry was established in this study,and the effects of six traditional spices added at different concentrations including Sichuan pepper(0.5%,1.0%,1.5%),chili pepper(0.5%,1.0%,1.5%),black pepper(0.5%,1.0%,1.5%),ginger(1%,2%,3%),garlic(1%,3%,5%),and onion(3%,6%,9%) on the formation of 8 HAAs in fried beef patties were investigated.The results showed that the linear range was from 0.5~40 ng/mL for 8 HAAs with the good determination coefficients(R~2>0.999).The limits of detection were 0.047~0.102 ng/g,and the limits of quantification were 0.127~0.336 ng/g.The precision was 1.2%~10.9%.The recoveries were in the range of 54.0%~109.4% with the relative standard deviations of 1.4%~8.9%.This method could be effectively applied for the quantification of HAAs.The total amount of HAAs in the control group without adding spices were 37.5 ng/g.Compared with the control group,the addition of six spices could significantly reduce the total amount of HAAs(P<0.05).The best inhibition effect on total HAAs could be obtained by 1.5% Sichuan pepper,1.5% chili pepper,0.5% black pepper,1% ginger,5% garlic and 9% onion and the inhibition rates were 77.3%,67.4%,65.0%,67.1%,61.2%,47.9%,respectively.The results from this study can provide a technical reference for inhibiting the formation of HAAs in the thermal processing of meat products.

关 键 词：油炸牛肉饼 香辛料 杂环胺 形成 抑制 

分 类 号：TS251.5[轻工技术与工程—农产品加工及贮藏工程]