反复卤煮对鸭胸肉和卤汤中杂环胺及其前体物的影响

Effect of Repeated Boiling on the Contents of Heterocyclic Amines and Their Precursors in Duck Breasts and Braised Soup

为探究卤汤反复使用对鸭胸肉和卤汤中杂环胺及其前体物的影响,本文以鸭胸肉为原料,模拟盐水鸭的制作工艺,测定鸭肉和卤汤中杂环胺及其前体物的含量。结果表明:随着卤汤使用次数的增多,鸭肉和卤汤中肌酸、氨基酸、葡萄糖含量均显著升高(p<0.05)并且卤汤中前体物上升速率大于鸭肉。鸭肉和卤汤中杂环胺总量随卤煮次数直线上升,线性方程分别为y=0.0224x+1.7209(R^2=0.9871)和y=0.0157x+0.3821(R^2=0.9442)。卤汤反复使用40次后,鸭肉和卤汤的杂环胺总量分别为2.74、1.08 ng/g。卤汤反复使用过程中,鸭肉和卤汤中肌酸、氨基酸、葡萄糖含量呈现上升趋势,同时杂环胺也不断富集。因此,应尽量避免卤汤的反复使用。

Duck breasts were used as raw material to simulate the process of Chinese traditional salted duck and explore the effect of repeated boiling of braised soup on the contents of heterocyclic amines as well as the precursors in duck breast and the corresponding soup. The results showed that with the increase of the using cycles of braised soup,the contents of creatine,free amino acids and glucose both in braised soup and in duck breast increased significantly(p<0.05)and the rate of the increase of precursors in braised soup was higher than that of duck meat. In addition,the total amount of heterocyclic amines in duck breast and the corresponding soup increased linearly with y=0.0224 x+1.7209(R^2=0.9871)and y=0.0157 x+0.3821(R^2=0.9442),respectively. After 40 times of boiling,the total amount of heterocyclic amines in soup and breast was 1.08 and 2.74 ng/g,respectively. The content of the creatine,free amino acids,glucose and heterocyclic amines both in duck breasts and the corresponding soup increased with the using cycles of the braised soup. Therefore,the repeated using of braised soup should be avoided.