添加亚硝酸钠和维生素E对哈尔滨风干肠中亚硝胺的影响

Influence of sodium nitrite and vitamin E addition on the nitrosamine in Harbin dry sausage

研究了哈尔滨风干肠中亚硝酸钠添加量对亚硝胺形成的影响以及抗氧化剂维生素E(VE)对其阻断作用。研究表明添加亚硝酸钠对亚硝基二乙胺(NDEA)、亚硝基酰胺(NDBA)、亚硝基哌啶(NPIP)、亚硝基二丙胺(NDPA)、亚硝基二苯胺(NDph A)等5种亚硝胺的形成有促进作用,尤其是对NDph A影响最大,随着风干肠中亚硝酸钠添加量的增加,会显著增加各种亚硝胺的生成(p<0.05)。同时,添加VE可以有效的阻断风干肠中亚硝胺的生成(p<0.05),并降低风干肠发酵过程中的硫代巴比妥酸(TBARS)、过氧化物值(POV)和挥发性盐基氮(TVB-N)含量。并且发酵过程中NDEA、NPIP、NDPA、NDph A含量与TBARS值、POV值、TVB-N呈显著正相关(p<0.05)。结果表明,亚硝酸钠添加会促进风干肠中亚硝胺形成,添加VE对亚硝胺的形成具有很好的阻断作用。

Influence of sodium nitrite addition on the nitrosamine formation in Harbin dry sausage and the blocking effect of VE on its formation were investigated in this study. The formation of nitrosodiethylamine （NDEA）, nitrosodibutylamine （NDBA）, nitrosopiperidine （NPIP）, nitroso-n-dipropylamine （NDPA）, and nitrodiphenyJamine （NDphA） was promoted with increasing by sodium nitrite add ition,especially,NDphA. The contents of various nitrosamines increased with the increasing addition of sodium nitrite（p〈0.05）. The blocking effect of VE on the nitrosamine formation was detected when added into the dry sausages,and this effect was dependent on VE addition amount. The amount of nitrosamines reduced significantly with the increasing of VE addition （p〈0.05）. Additionally,VE addition could also reduce thiobarbituric acid reactive substances（TBARS）, peroxide value （P^V）,and the value of volatile basic nitrogen（TVB-N） originated from protein degradation during fermentation. Positive and significant correlations were found between the concentration of NDEA,NPLP,NDPA,NDphA and TBARS, POV,TVB-N （p〈0.05）. These results showed that the nitrosamines formation could be promoted by sodium nitrite addition,but could be blocked by VE addition significantly. Meanwhile,VE contributed to inhibition of lipid oxidation and quality improvement.