酱卤猪肉中杂环胺的影响因素研究

Factors of heterocyclic amines in sauce pork

酱卤肉制品为中国传统肉制品,深受消费者喜爱。为了对酱卤猪肉中影响杂环胺生成因素进行研究,以猪肉为原料,建立正交试验来探讨酱卤加工中卤煮时间、卤煮次数和脂肪含量对于猪肉中杂环胺含量的影响,并进一步分析了卤煮体系中不同调味料对杂环胺形成的影响。结果表明:3个因素对极性杂环胺总量的影响作用从大到小依次为脂肪含量、卤煮次数、卤煮时间;而对非极性杂环胺总量的影响作用从大到小依次为卤煮时间、卤煮次数、脂肪含量。对于杂环胺总量来说,脂肪含量越高,卤煮时间增加,卤煮次数越多,生成杂环胺含量越高,且差异显著(p<0.05)。另外,糖、盐以及香辛料对杂环胺生成均有抑制作用,而酱油和料酒对杂环胺生成有促进作用。

Sauce stewed meat products is China＇s traditional meat products, which is the consumer＇s favorite. In this study, pork was used as raw material to establish the orthogonal experiment to explore the effect of boiling time, number of soup boiling time and the content of fat on the content of heterocyclic amines in pork, and further analyzed the effects of different seasonings on amines formation. The results showed that the effect of three factors on the total amount of polar heterocyclic amines was from the order of fat content, the number of stewing and the time of stewing, the number of soup boiling time, fat content for the non-polar heterocyclic amines. The higher the content of fat, boiling time and number of soup boiling time, the higher the content of heterocyclic amines, and the difference was significant （P〈0.05）. In addition, the formation of heterocyclic amines was inhibited by the addition of sugar, salt and spices, while promoted by soy sauce and cooking wine.