扒鸡加工过程中含硫香料对β-咔啉类杂环胺的消减  

The reduction of β-carboline heterocyclic amines by sulfur-containing spices in braised chicken

作　　者：赵丽爽 尹倩颖 毕景然[1] 张公亮[1] 侯红漫[1] ZHAO Lishuang;YIN Qianying;BI Jingran;ZHANG Gongliang;HOU Hongman(School of Food Science and Technology,Dalian Polytechnic University,Dalian 116034,China)

机构地区：[1]大连工业大学食品学院,辽宁大连116034

出　　处：《大连工业大学学报》2025年第1期26-31,共6页Journal of Dalian Polytechnic University

基　　金：国家重点研发计划(2019YFC1605904)。

摘　　要：为研究含硫香料在不同加工条件下对扒鸡中β-咔啉类杂环胺(HAs)的抑制作用,通过固相萃取-高效液相色谱对两种主要的HAs(Harman和Norharman)进行检测。结果表明,在油炸过程中,PEITC和MFDS在不同油炸温度、油炸时间条件下都对Norharman和Harman有一定抑制作用,且随着温度的升高和时间的延长,Norharman和Harman含量会继续增加。在涂抹不同质量分数蜂蜜条件下,PEITC和MFDS也有一定抑制作用,并且随着蜂蜜质量分数的增大,抑制率呈先增加后减小的趋势。在卤煮过程中,卤汤的循环使用次数在10次以内,PEITC和MFDS对Norharman和Harman均有一定抑制作用。最终选择蜂蜜质量分数4%、油炸温度180℃、油炸时间控制在2 min以内。在最佳条件下,PEITC样品中Norharman和Harman质量分数分别为(34.76±0.28)ng/g和(14.10±0.62)ng/g;MFDS样品中的Norharman和Harman质量分数分别为(35.71±0.55)ng/g和(15.33±0.12)ng/g,均处于较低水平。To investigate the inhibitory effect of sulfur-containing spices onβ-carboline heterocyclic amines(HAs)in roasted chicken under different processing conditions,two main HAs(Harman and Norharman)were detected by solid-phase extraction-high performance liquid chromatography(SPE-HPLC).The results showed that PEITC and MFDS had certain inhibitory effects on Norharman and Harman at different frying temperatures and frying times during the frying process,and the content of Norharman and Harman kept increasing with the increase of temperature and time.PEITC and MFDS also have certain inhibitory effects with different contents of honey,and the inhibition rate showed a trend of first increasing and then gradually decreasing with the increasing of honey content.During the braising process,both PEITC and MFDS have a certain inhibitory effect on Norharman and Harman when the number of cycles for the brine soup is within 10 times.The final processing condition is honey with a content of 4%,frying temperature of 180℃,and frying time controlled within 2 min.Under the optimal conditions,the Norharman and Harman contents in PEITC sample were(34.76±0.28)ng/g and(14.10±0.62)ng/g,respectively.The Norharman and Harman contents in MFDS sample were(35.71±0.55)ng/g and(15.33±0.12)ng/g,respectively,both at a relatively low level.

关 键 词：扒鸡 β-咔啉类杂环胺 含硫香料 

分 类 号：TS201.1[轻工技术与工程—食品科学]