2种模拟体系下Vc和V_E联合作用对N-亚硝胺形成的影响

Effects of combination of Vc and V_E on the formation of N-nitrosamines under two simulated systems

为研究肉制品加工中控制N-亚硝胺形成的有效亚硝化抑制剂,试验采用水相和乳相(油脂存在下)2种亚硝化模拟反应体系,探究不同浓度Vc、V_E或Vc+V_E对体系中N-二甲基亚硝胺(N-nitrosodimethylamine,NDMA)、N-二乙基亚硝胺(N-nitrosodiethylamine,NDEA)、N-亚硝基吡咯烷(N-nitrosopyrrolidine,NPYR)形成的影响;并研究Vc和V_E联合作用下,不同亚硝化条件(pH、反应温度、反应时间)对这2种反应体系中NDMA、NDEA、NPYR形成的抑制率变化。试验结果表明:在水相体系中抑制N-亚硝胺效果最好的是Vc,当Vc浓度为3mmol/L时,对NDMA、NDEA、NPYR的抑制率分别达到78.50%、59.97%和58.53%;而在乳化体系中,Vc和V_E联合作用(1:1,3mmol/L)对NDMA(69.02%)和NDEA(86.57%)抑制效果达到最佳。且在pH为6.2、反应温度为70℃、反应时间为1.5h的亚硝化反应条件下,Vc和V_E联合作用对乳化体系中NDMA和NDEA的抑制率可达到最高值,而对NPYR的抑制作用明显低于NDMA和NDEA。研究将为降低肉制品加工过程中N-亚硝胺的形成提供理论依据和数据支持。

In order to study the effective nitrosation inhibitors of N-nitrosamine formation in the processing of meat products, the effects of Vc, VE and Vc＋VE（mixed nitrosation inhibitors） on the formation of N-nitrosodimethylamine（NDMA）, N-nitrosodiethylamine（NDEA） and N-nitrosopyrrolidine（NPYR） in two simulated nitrosation reaction systems which were aqueous phase system and emulsification system（in the presence of oil） be investigated in this experiment. And the effects of nitrosation conditions（p H, reaction temperature and reaction time） on the inhibition rates of NDMA, NDEA and NPYR in two systems which with the same addition of nitrosation inhibitor were also studied in this experiment. The results showed that Vc was the best inhibitor in inhibiting N-nitrosamines in the aqueous system, and the inhibition rates for NDMA, NDEA and NPYR were 78.50%, 59.97% and 58.53% when the concentration of Vc was 3mmol/L, the combination effect of Vc and VE（1：1, 3 mmol/L） could achieve the best inhibiting effect on NDMA（69.02%） and NDEA（86.57%） in the emulsification system. The inhibition rates of NDMA and NDEA in the emulsification system can reach the highest values with the combination of Vc and VE under the nitrosation reaction conditions of p H 6.2, reaction temperature 70℃, and reaction time 1.5h, while the inhibiting effect on NPYR was obviously lower than that of NDMA and NDEA. The experiment should provide theoretical basis and technical support for reducing the formation of N-nitrosamines in the processing of meat products.