摘要
利用离子色谱探究γ射线辐照剂量、VC含量、烟酰胺含量对亚硝酸盐水溶液和卤驴肉中亚硝酸盐降解率的影响,同时利用气相色谱-质谱联用对γ射线辐照后卤驴肉中挥发性化合物成分进行分析。结果表明:γ射线辐照能够有效降解亚硝酸盐水溶液和卤驴肉中的亚硝酸盐,VC对亚硝酸盐水溶液和卤驴肉中的亚硝酸盐辐照降解具有协同作用,烟酰胺对水溶液中的亚硝酸盐辐照降解具有抑制作用,而对卤驴肉中亚硝酸盐辐照降解有协同作用;水溶液中的亚硝酸根离子经辐照后转化为硝酸根离子;卤驴肉经8、10 kGy辐照后己醛、庚醛含量增加,有异味感。本研究为γ射线辐照降解卤驴肉中的亚硝酸盐提供了技术支持和理论依据。
Ion chromatography was used to investigate the effects ofγ-ray irradiation dose,vitamin C(VC)content and niacinamide content on nitrite degradation in aqueous solution and spiced donkey meat,and the volatile components of irradiated spiced donkey meat were analyzed by gas chromatography-ion mobility spectrometry.The results showed thatγ-ray irradiation could effectively degrade nitrite in both aqueous solution and spiced donkey meat.A synergistic effect was observed whenγ-ray irradiation and VC were used together.Nicotinamide had an inhibitory effect on the irradiation degradation of nitrite in aqueous solution,but had a synergistic effect on the irradiation degradation of nitrite in spiced donkey meat.Nitrite ions in aqueous solution were converted to nitrate ions by the irradiation.After 8 or 10 kGy irradiation,the contents of hexanal and heptanal increased,and donkey meat had an off-flavor.This study provides technical support and a theoretical basis for the degradation of nitrite in spiced donkey meat byγ-ray irradiation.
作者
赵志磊
李昊轩
牛晓颖
陈萌
庞艳苹
ZHAO Zhilei;LI Haoxuan;NIU Xiaoying;CHEN Meng;PANG Yanping(College of Quality and Technology Supervision,Hebei University,Baoding 071002,China;National and Local Joint Engineering Research Center for Metrology Instruments and Systems,Baoding 071002,China;Key Laboratory of Energy Metering and Safety Testing Technology of Hebei Province,Baoding 071002,China;Institute of Geographical Indications,Hebei University,Baoding 071002,China)
出处
《食品科学》
EI
CAS
CSCD
北大核心
2024年第16期197-203,共7页
Food Science
基金
河北省重点研发计划项目(21327108D)。
关键词
射线辐照
亚硝酸盐
挥发性化合物
卤驴肉
γ-ray irradiation
nitrite
volatile components
spiced donkey meat
