不同加工条件对猪肉松中醛类物质含量的影响  

Effects of Different Processing Conditions on the Content of Aldehydes in Pork Floss

作　　者：方卉[1] 姜雪[1] 罗瑞明[2] 皇甫瑞娟 FANG Hui;JIANG Xue;LUO Ruiming;HUANGFU Ruijuan(Ningxia Vocational Technical College of Industry and Commerce,Yinchuan 750021,China;Ningxia University,Yinchuan 750021,China)

机构地区：[1]宁夏工商职业技术学院,宁夏银川750021 [2]宁夏大学,宁夏银川750021

出　　处：《现代食品》2022年第22期104-108,共5页Modern Food

摘　　要：肉松在加工过程中会产生多种醛类物质,虽然大部分的醛类物质是食物的风味来源,但也有些醛类物质会对人体造成危害。在不同加工条件下制备猪肉松样品,其中的醛类物质经DNPH衍生,采用固相萃取法预处理,借助高效液相色谱仪进行检测分析。结果表明,加工温度为150℃、加工时间为40 min时,猪肉松中醛类含量最高,为13.251μg·g-1;猪肉松加工过程中加入糖和酱油都会提高猪肉松中醛类物质的含量,当酱油和糖添加量减半,在150℃、40 min和180℃、20 min的加工条件下,猪肉松中醛的含量可下降至3.773μg·g-1和3.475μg·g-1。本研究可为猪肉松中醛类物质的减控提供理论参考。During the processing of meat floss,a variety of aldehydes are produced.While most aldehydes are the source of food flavor,some can cause harm to the human body.Pork floss samples were prepared by different process conditions,and the aldehydes in them were derivatized by DNPH,pretreated by solid phase extraction,and detected and analyzed by high performance liquid chromatography.The results showed that when the cooking temperature was 150℃and the cooking time was 40 min,the concentration of aldehydes in pork floss was the highest,which was 13.251μg·g-1;adding sugar and soy sauce during the cooking process would increase the aldehyde concentration in pork floss.When the soy sauce and sugar were halved,the aldehyde concentrations in the meat floss were reduced to 3.773μg·g-1 and 3.475μg·g-1 under the cooking conditions of 150℃for 40 min and 180℃for 20 min,respectively.This study can provide a theoretical reference for the reduction of aldehydes in pork floss.

关 键 词：猪肉松 加工条件 醛类物质 含量 

分 类 号：TS251.6[轻工技术与工程—农产品加工及贮藏工程]