生姜提取物抑制培根风干成熟过程中的亚硝化反应  

Inhibition of Nitrosation in Dry-cured Bacon by Ginger Extract

作　　者：顾如霞 葛凤芹 刘步云[1] 李锋[1] 王永丽[1] GU Ruxia;GE Fengqin;LIU Buyun;LI Feng;WANG Yongli(College of Food Science and Engineering,Shandong Agricultural University,Key Laboratory of Food Processing Technology and Quality Control in Shandong Province,Taian 271018,China)

机构地区：[1]山东农业大学食品科学与工程学院,山东省高校食品加工技术与质量控制重点实验室,山东泰安271018

出　　处：《现代食品科技》2022年第9期198-205,共8页Modern Food Science and Technology

基　　金：国家自然科学基金青年科学基金项目(31801569);山东省重点研发计划(2019GNC106090);山东省高等学校科技计划项目(J16LE18)。

摘　　要：研究生姜提取物的体外抗氧化能力及总酚含量,并以干腌培根为研究对象,研究不同添加量(0.15%、0.30%、0.45%和0.75%)的生姜提取物对中式培根风干成熟过程中亚硝化的影响。结果表明,永康黄姜提取物具有较强的ABTS+和DPPH自由基清除效能。亚硝酸盐含量随着风干时间的延长显著降低(p<0.05),风干结束时0.75%添加量处理组与对照组差异显著(p<0.05),亚硝酸盐残留量为15.91 mg/kg,与对照组相比降低了41.55%。风干12 d,0.45%添加量处理组显著抑制3-硝基酪氨酸(3-nitrotyrosine,3-NT)生成(p<0.05),比对照组降低了8.55%。原料肉和腌制后各处理组样品中均无N-二甲基亚硝胺(N-nitrosodimethylamine,NDMA)检出,随着风干时间的延长,各处理组中NDMA检出量均显著增加(p<0.05)。风干结束时,0.75%处理组NDMA含量最低,为0.65μg/kg,比对照组降低了36.89%。用液相色谱-质谱联用仪从生姜提取物中共鉴定出13种有效成分。综上所述,生姜提取物可有效抑制培根风干成熟过程的亚硝化反应,为明确生姜提取物抑制亚硝酸盐、3-NT和亚硝胺的物质基础及提高肉品安全品质提供了科学依据。In vitro antioxidant activity and total phenolic content of ginger extract were investigated.Four concentrations of ginger extract(0.15%,0.30%,0.45%,and 0.75%)were added during the salting process of dry-cured bacon to study the effect on nitrate and nitrosamine content in the bacon.High free radical scavenging activity of DPPH and ABTS+radicals was demonstrated using ginger extract.The nitrite content decreased during dry-curing(p<0.05).At the end of the curing process,the bacon treated with 0.75%ginger extract had the lowest(p<0.05)nitrite content(15.91 mg/kg),a 41.55%reduction compared to the control samples.The bacon treated with 0.45%ginger extract inhibited 3-nitrotyrosine content after 12 d drying(p<0.05),a reduction of 8.55%compared to the control samples.Regardless of ginger treatment,N-nitrosodimethylamine(NDMA)content was not detected in the raw material or at the end of the salting process;NDMA values gradually increased(p<0.05)during dry-curing.The lowest NDMA content(0.65μg/kg)was observed in the bacon treated with 0.75%ginger extract at the end of drying,a reduction of 36.89%compared to the control.The profile of ginger extract was analyzed using high performance liquid chromatography coupled with mass spectrometry.A total of 13 compounds were identified.In summary,ginger extract effectively inhibited nitrosation during the curing process of bacon.This study scientifically elucidates the effect of ginger extract on the formation of nitrite,3-nitrotyrosine,and nitrosamine in improving the safety and quality of meat.

关 键 词：生姜提取物 亚硝酸盐 亚硝胺 抗氧化 总酚 

分 类 号：TS251.5[轻工技术与工程—农产品加工及贮藏工程]