肉加工中杂环胺形成规律及控制技术的研究

发布时间：2018-07-02 07:11

本文选题：杂环胺类化合物 + 形成规律　；参考：《天津科技大学》2012年硕士论文

【摘要】：本课题以三种杂环胺(Heterocyclic Aromatic Amines,HAs)类化合物(MeIQx、4,8-DiMeIQx、PhIP)为研究对象,研究了猪肉在不同油炸加工条件下杂环胺化合物的形成规律,以化学模型体系探索了杂环胺的形成影响因素,进一步研究了抗氧化剂对猪肉油炸过程中三种杂环胺化合物生成的控制。研究发现,这三种杂坏胺类化合物的产生量随温度的升高,时间的增加而增加,同时随表面积的增大而增加。相同条件下,三种杂环胺中PhIP产生量最多,在180℃,5min时,油炸猪肉中三种杂环胺的含量分别为MeIQx3.278ng/g,4,8-DiMeIQx0.617ng/g, PhIP19.213ng/g。不同抗氧化剂在油炸猪肉中对三种杂环胺的形成均有抑制,研究发现,天然抗氧化物抑制效果普遍好于人工合成抗氧化物。选择竹叶抗氧化物(AOB)进一步优化建立了猪肉油炸过程中杂环胺的控制条件。竹叶抗氧化物对三种杂环胺具有显著的抑制效果,最佳抑制率分别为MeIQx(0.2g/kg,65.2%),4,8-DiMeIQx (0.01g/kg,67.2.%),PhIP(0.100g/kg,57.5%)。以葡萄糖/氨基酸/肌氮酸酐为反应前体物质的化学模型体系中,反应前体物质的种类/比例/数量,温度,时间,加热方式,溶剂种类和比例等都会影响到杂环胺的生成种类和数量。干热加热法能产生三种杂环胺,在2mmol甘氨酸和1mmol葡萄糖180℃反应10min时,三种杂环胺的生成量分别为：MeIQx1.950ng/mmol甘氨酸,4.8-DiMeIQx6.998ng/mmol甘氨酸,PhIP4.663ng/mmol甘氨酸。在溶液模型体系中,每种溶液体系只能产生一种杂环环胺,但生成量牧大,如在200℃反应60min时,40mg苯丙氨酸和26mg肌氨酸酐在二甘醇溶液体系中PhIP的生成量为2.570μg/mmol苯内氨酸。
[Abstract]:In this study, three heterocyclic amines (Heterocyclic Aromatic Amines, HAs) compounds (MeIQx, 4,8-DiMeIQx, PhIP) were used to study the formation of heterocyclic amine compounds in different frying processing conditions. The chemical model system was used to explore the influence factors of heterocyclic amines, and the deep frying of the pork was further studied. The control of the formation of three heterocyclic amine compounds during the process.
It is found that the production of these three heterocyclic amines increases with the increase of temperature and time, and increases with the increase of surface area. Under the same condition, the amount of PhIP production in three heterocyclic amines is the most. At 180, 5min, the content of three heterocyclic amines in fried pork is MeIQx3.278ng/g, 4,8-DiMeIQx0.617ng/g, PhIP19, respectively. .213ng/g.
Different antioxidants inhibited the formation of three heterocyclic amines in fried pork. The study found that the inhibition effect of natural antioxidants was better than that of synthetic antioxidants. Bamboo leaf antioxidant (AOB) was selected to further optimize the control conditions of heterocyclic amines in the process of pork frying. Three kinds of heterocyclic amines were found in bamboo leaf antioxidants. The best inhibition rate was MeIQx (0.2g/kg, 65.2%), 4,8-DiMeIQx (0.01g/kg, 67.2.%) and PhIP (0.100g/kg, 57.5%) respectively.
In the chemical model system of glucose / amino acid / muscular anhydride as precursors, the species / proportion / number of precursors, temperature, time, heating mode, solvent type and proportion all affect the generation and number of heterocyclic amines. The dry heating method can produce three heterocyclic amines, in 2mmol glycine and 1mmol glucose 18 At 0 C for 10min, the production of three heterocyclic amines were respectively: MeIQx1.950ng/mmol glycine, 4.8-DiMeIQx6.998ng/mmol glycine and PhIP4.663ng/mmol glycine. In the solution model system, only one kind of heterocyclic amine was produced in each solution system, but the production was large, such as 40mg phenylalanine and 26Mg creatinine when reaction to 60min at 200. In the two glycol solution system, the amount of PhIP was 2.570 g/mmol of benzoic acid.
【学位授予单位】：天津科技大学
【学位级别】：硕士
【学位授予年份】：2012
【分类号】：R155.55

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