响应面法优化植物抗氧化剂降低培根亚硝胺残留量的工艺

Optimization of process of reducing N-nitrosamines content in bacons using plant antioxidants by response surface methodology

为探讨植物抗氧化剂降低培根中亚硝胺残留量的最适添加量,在单因素实验的基础上,采用Box-Behnken响应面法研究了培根腌制风干过程中茶多酚添加量、葡萄籽提取物与亚硝酸钠添加量对亚硝胺的影响,模拟得到了二次多项式回归方程的预测模型。结果表明植物抗氧化剂能有效降低亚硝胺残留量,最佳添加量为:茶多酚310mg/kg,葡萄籽提取物420mg/kg,亚硝酸钠120mg/kg。在此条件下,N-二甲基亚硝胺的残留量为0.325μg/kg,与模型预测值0.3395μg/kg吻合良好,说明优化出的回归方程对于生产实际有一定的理论指导意义。

In order to obtain the optimum addition of plant antioxidants to reduce the N-nitrosamines content in bacons,three key factors including tea polyphenols concentration,grape seed extract dose and sodium nitrite levels were optimized using the Box-Behnken response surface methodology based on single-factor experiment.Results showed that plant antioxidants could effectively reduce N- nitrosamines residues, and the optimum addition of plant antioxidants were as follows ：tea polyphenol 310mg/kg,grape seed extract 420mg/kg and sodium nitrite 120mg/kg. Under these conditions,N-nitrosodimethylamine（NDMA） residue was 0.325μg/kg,which was close to the theoretical values of 0.3395μg/kg. These findings indicated that the optimized regression equation was of theoretical significance to guide the actual production.