次氯酸钠消毒对水发食品中产生氨基脲的影响  

Influence of semicarbazide in waterish logged food products generated by sodium hypochlorite disinfectant

作　　者：白亚敏 梁静 BAI Yamin;LIANG Jing(Chongqing Institute for Food and Drug Control,Chongqing 401121,China;Key Laboratory of State Market Regulation(Condiment Supervision Technology),Chongqing 401121,China)

机构地区：[1]重庆市食品药品检验检测研究院,重庆401121 [2]国家市场监管重点实验室(调味品监管技术),重庆401121

出　　处：《食品与发酵工业》2023年第18期165-169,共5页Food and Fermentation Industries

基　　金：国家市场监督管理总局科技计划项目(2019MK066)。

摘　　要：为研究不同条件下次氯酸钠消毒处理对水发食品中产生氨基脲的影响,该研究系统考察了次氯酸钠溶液浓度、浸泡时间、浸泡溶液pH、浸泡温度等因素对氨基脲产生量的影响。样品经次氯酸钠溶液浸泡处理后,在酸性条件下用邻硝基苯甲醛衍生,乙酸乙酯萃取,正己烷除脂,采用液相色谱-串联质谱法进行检测。结果表明,次氯酸钠溶液质量浓度、浸泡时间、浸泡溶液pH、浸泡温度与氨基脲的产生量呈正相关性;样品经1次清水漂洗后,氨基脲产生量可显著降低。该研究可为改善水发食品生产工艺提供理论参考。To study the different contents of sodium hypochlorite disinfectant on semicarbazide production in waterish logged food products,soaking conditions of sodium hypochlorite concentrations,soaking time,soaking pH,soaking temperature,and rinsing times were investigated.Samples were treated with aqueous sodium hypochlorite and then derivatized by 2-nitrobenzaldehyde.Analytes were extracted by ethyl acetate and cleaned with hexane,and then detection was performed with liquid chromatography-tandem mass spectrometry(LC-MS/MS).Results showed that sodium hypochlorite mass concentrations,soaking time,soaking pH,and soaking temperature respectively had a positive correlation with semicarbazide production.After being rinsed with water one time,semicarbazide was reduced significantly.This study provided a theoretical basis for improving the quality of waterish-logged food in productive technique.

关 键 词：次氯酸钠 消毒 水发食品 氨基脲 液相色谱-串联质谱法 

分 类 号：TS201.2[轻工技术与工程—食品科学]