摘要
以模拟胃液为体系,研究没食子酸、香豆酸、原儿茶酸、香草酸和丁香酸对亚硝酸钠清除率和亚硝胺合成阻断率的影响,通过单因素(酚酸浓度、反应时间、pH)和正交试验来优化酚酸的作用条件。结果表明:在酚酸质量浓度2.5,3.0 mg/mL,反应时间90 min,pH 3.0,3.2时,5种酚酸对亚硝酸钠清除效果较好,清除率均大于75%。其中,丁香酸的清除率最高达97%,没食子酸次之(94%)。在酚酸质量浓度3.0 mg/mL、反应时间60 min、pH值分别为2.8,3.0,3.2时,5种酚酸阻断亚硝胺合成的能力较强,合成阻断率均大于50%,其中丁香酸和没食子酸的阻断效果仍为最优,分别为97%和93%。本研究结果为酚酸更好地应用于肉制品加工提供参考。
The effects of gallic acid,coumaric acid,protocatechuic acid,vanillic acid and syringic acid on the clearance of sodium nitrite and the blocking rate of nitrosamine synthesis were studied.The operating conditions of phenolic acid were optimized by single factor(phenolic acid concentration,reaction time,pH)and orthogonal experiment.The results showed that when the phenolic acid concentration was 2.5/3.0 mg/mL,the reaction time was 90 min and the pH was 3.0/3.2,the five phenolic acids had better scavenging effects on sodium nitrite,and the scavenging rates were more than 75%,among which the highest scavenging rate of syringic acid was 97%,followed by gallic acid(94%).When the phenolic acid concentration was 3.0 mg/mL,the reaction time was 60 min and the pH was 2.8/3.0/3.2,the five phenolic acids had a strong ability to block the synthesis of nitrosamine,and the blocking rates were more than 50%.Among them,the blocking effects of syringic acid and gallic acid were still the best,97%and 93%respectively.This study provides a theoretical basis for the better application of phenolic acid in meat processing.
作者
任顺成
牛保清
赵文红
谢东东
朱晓艾
王申丽
刘泽龙
Ren Shuncheng;Niu Baoqing;Zhao Wenhong;Xie Dongdong;Zhu Xiaoai;Wang Shenli;Liu Zelong(Henan University of Technology,Henan Provincial Key Laboratory of Natural Pigment Preparation,Zhengzhou 450001;College of Food and Health,Beijing Technology and Business University,Beijing 100048)
出处
《中国食品学报》
EI
CAS
CSCD
北大核心
2023年第3期39-50,共12页
Journal of Chinese Institute Of Food Science and Technology
基金
国家自然科学基金项目(31801584)。
关键词
亚硝酸盐
亚硝胺
酚酸
正交优化
nitrite
nitrosamine
phenolic acid
orthogonal optimization
