多香果对生鲜肉制品中N-亚硝胺、生物胺及游离氨基酸含量的影响

Effects of Pimenta officinalis on Contents of N-nitrosamines, Bio-amines and Free Amino Acids in Meat Product

选用新鲜肉加入多香果粉制成肉丸,通过测定N-亚硝胺、生物胺、游离氨基酸含量,探究不同浓度多香果粉对肉丸中N-亚硝胺、生物胺含量变化的影响以及与游离氨基酸的关系。在肉丸4℃冷藏期间,用液相色谱串联质谱法(GC-MS/MS)测定3个N-亚硝胺的含量,高效液相色谱法(HPLC)测定8个生物胺的含量,全自动氨基酸分析仪测定18个游离氨基酸,结果表明:添加多香果,对二甲基亚硝胺(NDMA)、对亚硝基哌啶(NPIP)、亚硝基吡咯烷(NPYR)含量有明显的下降作用;添加0.04%和0.08%的多香果,降低效果较好;多香果对苯乙胺(Phe)、腐胺(Put)、亚精胺(Spd)含量也有显著的下降作用;对色胺(Tyr)、精胺(Spm)的作用不稳定;未添加与添加多香果粉的肉丸相比,添加的Phe与NPIP、NPYR相关性上升,Spd与NDMA的相关性上升。多香果可抑制游离氨基酸向生物胺的转化,进而降低N-亚硝胺产生。

In this study,fresh meat was added with Pimenta officinalis to make meatballs.The effects of different concentrations of Pimenta officinalis on N-nitrosamines and biogenic amines were explored by measuring contents of N-nitrosamines,biogenic amines and free amino acids,and the relationship among them was observed.The contents of 3 N-nitrosamines in meatballs were determined by GC-MS/MS.The contents of 8 Bio-amines were determined by HPLC and 18 free amino acids were determined by amino acid automatic analyzer.The results showed that the contents of NDMA,NPIP and NPYR in meatballs were decreased significantly with the additions of Pimenta officinalis in whole,0.04%and 0.08%were better.The effect of Pimenta officinalis additions on the contents of Phe,Put and Spd was similar to those of N-nitrosamines,whereas non regulars in the contents of Spm and Tyr.The correlations between contents of Phe and NPIP or NPYR increased with the addition of Pimenta officinalis,and the correlation between Spd and NDMA increased as well.