摘要
为研究阻断亚硝胺形成的抑制剂,降低腌腊肉制品中亚硝胺的形成,以腊肠为研究对象,分别添加VCNa、异抗坏血酸盐、VE,外购的八角和丁香精油,超声-微波萃取的八角和丁香萃取液,测定腊肠烘烤结束后的亚硝胺含量。结果表明:添加超声-微波萃取法得到的八角精油能减少腊肠中87%的亚硝基二甲胺(NDMA);丁香精油则可以减少79%的NDMA。八角精油和丁香精油对亚硝胺的阻断效果均好于VCNa、D-异VCNa和VE的阻断效果。
The blocking agent was studied to eliminate nitrosamine in cured meat.The Chinese sausage was taken as an example.VcNa,D-isoVCNa,VE,aniseed and clove essential oil ingredient purchased,aniseed and clove extraction obtained from supersonic-microwave extraction method were added into sausage.Nitrosodimethylamine（NDMA） at the different time after roasting were measured.Aniseed essential oil could reduce 87 % NDMA in the sausages.Clove essential oil could eliminate 79 % NDMA.The inhibition effects of aniseed and clove extractions are better than VcNa,D-isoVCNa and VE.
出处
《食品研究与开发》
CAS
北大核心
2011年第3期177-180,共4页
Food Research and Development
基金
国家自然基金项目"肉制品加工中蛋白和脂肪氧化与亚硝胺形成的关系研究"(31071568)
天津市科技计划项目"利用天然香辛料生产低亚硝胺含量肉制品的技术应用"(10ZHXHNC07100)
关键词
亚硝胺
阻断剂
八角
丁香
腊肠
nitrosamines
blocking agent
aniseed
clove
sausage
