降低腌肉亚硝胺含量的复合抗氧化剂研究.pdfVIP

104 2011, Vol. 32, No. 01 食品科学 ※基础研究 降低腌肉亚硝胺含量的复合抗氧化剂研究 邢必亮，徐幸莲* (南京农业大学教育部肉品加工与质量控制重点实验室，江苏南京 2 10095) 摘 要：通过传统方法腌肉，在上大盐阶段把抗氧化剂VC 、VE 和茶多酚添加到腌肉中，研究腌肉中挥发性N - 二 甲基亚硝胺(N D MA) 残留量变化。结果表明：添加V C 和V E 时，随着添加量的增加，N D MA 含量不断下降，当 增加到500mg/k g 和4 00mg/k g 以后，含量趋于稳定；而添加茶多酚时，随着添加量的增加，N DMA 含量先下降 后上升，茶多酚在添加到3 0 0m g/ k g 时，N D MA 含量达到最低，此后开始增加。 关键词：腌肉；N - 二甲基亚硝胺；V C ；V E ；茶多酚 Effect of Simultaneous Addition of Vitamins C and E and Tea Polyphones on N-Nitrosodimethylamine Residue in Salted Pork XING Bi-liang ，XU Xing-lian * (Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Nanj ing Agricultural University, Nanj ing 2 10095, China) Abstract ：Additions of three antioxidants, vitamins C and E and tea polyphenols together to the curing agent were used for the traditional processing of salted pork to investigate the effect of their amounts on N-nitrosodimethylamine (NDMA) residue in salted pork by single-factor experiments. NDMA residue was gradually decreased with increasing amounts of VC (VE and tea ployphenols both fixed at 300 mg/kg) and VE (VC and tea ployphenols fixed at 400 mg/kg and 300 mg/kg, respectively) additions up to 500 mg/kg and 400 mg/kg, respectively, and then tended to be stable at higher levels. As the amount of added tea ployphenols (VC and VE fixed at 400 mg/kg and 300 mg/kg, respectively) increased, NDMA residue displayed a tendency to first decrease, reaching its minimum at 300 mg/kg, and then increase. Key words ：salted pork ；N -nitrosodim ethy lamine ；vitamin C ；vitamin E ；tea polyphenols 中图分类号：TS25 1 文献标识码：A 文章编号：1002-6630(20 11)0 1-0 104-04