文档介绍：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 210095)
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(NDMA)残留量变化。结果表明:添加 VC 和 VE 时,随着添加量的增加,NDMA 含量不断下降,当
增加到 500mg/kg 和 400mg/kg 以后,含量趋于稳定;而添加茶多酚时,随着添加量的增加,NDMA 含量先下降
后上升,茶多酚在添加到 300mg/kg 时,NDMA 含量达到最低,此后开始增加。
关键词:腌肉;N- 二甲基亚硝胺;VC;VE;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, Nanjing Agricultural University,
Nanjing 210095, 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 tendenc