陇西腊肉加工过程中亚硝胺与理化指标的相关性分析  

Correlation analysis of nitrosamines and physical and chemical indexes during Longxi bacon processing

作　　者：范小宁 师希雄[1] 包晓明 赵瑞娜 陈敬敬 郭雨轩 FAN Xiaoning;SHI Xixiong;BAO Xiaoming;ZHAO Ruina;CHEN Jingjing;GUO Yuxuan(College of Food Science and Engineering,Gansu Agricultural University,Lanzhou 730070,China)

机构地区：[1]甘肃农业大学食品科学与工程学院,甘肃兰州730070

出　　处：《食品与发酵工业》2024年第5期226-233,共8页Food and Fermentation Industries

基　　金：甘肃传统肉制品绿色制造技术研究及产业化示范(20YF3NA014)。

摘　　要：为明确陇西腊肉加工过程中亚硝胺与理化指标的相关性,该实验采用高效液相色谱-质谱联用仪分析陇西腊肉各加工阶段亚硝胺的含量,监测pH、食盐、水分、挥发性盐基氮(total volatile basic nitrogen, TVB-N)、丙二醛(thiobarbituric acid reactive substances, TBARS)、亚硝酸钠残留量6种理化指标在各加工阶段的变化,并分析亚硝胺的生成与6种理化指标的相关性。结果表明,原料肉中未检测出亚硝胺,亚硝胺总量在腌制阶段呈显著上升趋势(P<0.05),晾晒阶段上升不显著(P>0.05)。其中N-二甲基亚硝胺(N-nitrosodimethylamin, NDMA)、亚硝基吡咯烷(N-nitrosopyrrolidine, NPYR)、N-亚硝基二苯胺(N-nitrosodiphenylamine, NDPHA)含量呈显著上升趋势(P<0.05);N-二乙基亚硝胺(N-nitrosodiethylamine, NDEA)、N-甲基乙基亚硝胺(N-nitrosomethylethylamine, NMEA)含量先上升后下降。5种亚硝胺与水分、TBARS、食盐、TVB-N具有一定相关性,与pH值、亚硝酸钠残留量无相关性。表明陇西腊肉加工过程中亚硝胺的生成与水分、TBARS、食盐、TVB-N具有一定的联系。To clarify the correlation between nitrosamines and physical and chemical indexes during the processing of Longxi bacon,the content of nitrosamines in each processing stage of Longxi bacon was analyzed by high-performance liquid chromatography-mass spectrometry,and the changes of six physical and chemical indexes including pH,salt,water,total volatile basic nitrogen(TVB-N),thiobarbituric acid reactive substances(TBARS),and sodium nitrite residue in each processing stage were monitored,and the correlation between the formation of nitrosamines and the six physical and chemical indexes was analyzed.Results showed that no nitrosamines were detected in the raw meat,and the total nitrosamines increased significantly in the curing stage(P<0.05),but not significantly in the airdrying stage(P>0.05).The contents of N-dimethylnitrosamine(NDMA),N-nitrosopyrrolidine(NPYR),and N-nitrosodiphenylamine(NDPHA)showed a significant upward trend(P<0.05).The contents of N-diethylnitrosamine(NDEA)and N-methylethylnitrosamine(NMEA)increased first and then decreased.The generation of five nitrosamines is correlated with water content,TBARS,table salt,and TVB-N,but not with pH value and residual sodium nitrite.The results showed that the formation of nitrosamines in Longxi bacon processing was related to water,TBARS,salt,and TVB-N.

关 键 词：陇西腊肉 亚硝胺 理化因素 相关性分析 

分 类 号：TS251.5[轻工技术与工程—农产品加工及贮藏工程]