文档介绍：降低腌肉亚硝***含量的复合抗氧化剂研究
104 2011, Vol. 32, No. 01 食品科学※基础研究
降低腌肉亚硝***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
***亚硝*** 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***亚硝***;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