多香果粉对肉丸中N-亚硝胺的抑制作用

朱倩颖; 王宗义; 高哲; 丁轲; 韩涛

doi:10.13386/j.issn1002-0306.2017.20.012

多香果粉对肉丸中N-亚硝胺的抑制作用

Inhibition of N-nitrosamines in meatballs with Pimenta officinalis powder

摘要

摘要: 为降低肉制品中N-亚硝胺的含量,探究不同浓度的多香果粉对肉丸中挥发性N-亚硝胺的影响,以及与亚硝酸盐残留量、脂肪氧化值（TBARS值）、挥发性盐基氮（TVB-N值）、p H 4个指标的相关性。结果表明,利用气相色谱串联质谱法（GC-MS/MS）测定了肉丸中8种挥发性N-亚硝胺,仅二甲基亚硝胺（NDMA）、亚硝基哌啶（NPIP）、亚硝基吡咯烷（NPYR）被检出,在5 d冷藏中0.02%、0.04%、0.08%多香果粉添加对肉丸中N-亚硝胺的含量具有降低作用,对NDMA、NPIP、NPYR抑制率最高分别为93.1%、80.3%、60%,多香果粉最高抑制的添加浓度为0.08%。添加多香果粉后,肉制品中NDMA、NPIP、NPYR与亚硝酸盐残留量、TBARS、TVB-N等指标相关性发生了改变,NDMA与TVB-N相关性上升、NPIP与TBARS相关性上升、NPYR与亚硝酸盐相关性上升、N-亚硝胺总量与TBARS和TVB-N相关性上升。

Abstract: In order to reduce the content of N-nitrosamines in meat products, the effects of different concentrations of Pimenta officinalis powder on volatile N-nitrosamines in meatballs were investigated.The correlations among N-nitrosamines and nitrite residues, fat oxidation value ( TBARS) , total volatile base nitrogen ( TVB-N) , p H value were observed. The results showed that N-nitrosodimethylamine ( NDMA) , N-nitrosopiperidine ( NPIP) , N-nitrosopyrrolidine ( NPYR) were detected in the products by gas chromatography-mass spectrometry ( GC-MS/MS) .They were decreased by the additions of Pimenta officinalis powder at 0.02%, 0.04% or 0.08% in 5 days cold storage. The highest inhibitory rates were 93.1%, 80.3% and 60%, respectively.0.08% showed the best inhibitory.The correlations among NDMA, NPIP, NPYR and nitrite residues, TBARS, TBV-N and p H were changed with the Pimenta officinalis powder addition, i.e. between NDMA and TVB-N, between NPIP and TBARS, between NPYR and nitrite, between N-nitrosamines and TBARS, TVB-N were increased.