油炸鸡肉中杂环胺的形成及其与色泽的相关性研究

The formation of heterocyclic aromatic amines in fried chicken and their correlations with meat color

为了探究油炸肉制品中杂环胺的含量与其品质的关系,选择不同种类植物油(大豆油、葵花籽油、高油酸葵花籽油、花生油、菜籽油、棕榈油)为煎炸油,通过研究不同油炸温度与时间对油炸鸡肉中杂环胺的含量及鸡肉色泽变化的影响,明确油炸鸡肉中杂环胺的形成及其与色泽的相关性。结果表明:6种植物油中,大豆油对杂环胺形成的促进作用大于其他5种植物油;在200℃条件下,大豆油油炸鸡肉中共检测出2-氨基-1,6-二甲基咪唑并[4,5-b]吡啶(DMIP)、2-氨基-3,8-二甲基咪唑并[4,5-f]喹喔啉(MeIQx)、2-氨基-1-甲基-6-苯基-咪唑并[4,5-b]吡啶(PhIP)、1-甲基-9H-吡啶并[3,4-b]吲哚(Harman)、9H-吡啶并[3,4-b]吲哚(Norharman)等5种杂环胺,其中Harman与Norharman含量较高,分别可达1.51、4.48 ng/g;色泽(L^(*)、a^(*)、b^(*))在油炸过程中随温度、时间变化明显,L随着温度的增加,下降速率逐渐加快;a^(*)、b^(*)随着温度的增加,上升速率逐渐加快;其中杂环胺与L呈显著负相关、与a^(*)、b^(*)呈显著正相关。

In this work, different kinds of vegetable oils, including soybean oil, sunflower seed oil, high oleic acid sunflower seed oil, peanut oil, rapeseed oil, and palm oil, were used as frying oil to investigate the formation of heterocyclic aromatic amines in fried chicken and changes of meat color under different cooking temperature and time, which could be used to further study the correlations between the formation of heterocyclic aromatic amines and the meat color of fried chicken. The results showed that the effect of soybean oil as frying oil on the formation of heterocyclic aromatic amines was greater than that of the other five kinds of vegetable oils(sunflower seed oil, high oleic acid sunflower seed oil, peanut oil, rapeseed oil and palm oil). Frying at 160 ℃, only 1-methyl-9 H-pyrido[3,4-b]indole(harman) and 9 H-pyrido[3,4-b]indole(norharman) were detected in fried chicken. Increasing the frying temperature to 200 ℃, 2-amino-1,6-dimethylimidazo[ 4, 5-b]pyridine(DMIP), 2-amino-3, 8-dimethyl-imidazo[ 4, 5-f] quinoxaline(MeIQx), 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine(PhIP), harman and norharman were detected in fried chicken and the content of harman and norharman was up to 1. 51 ng/g and 4. 48 ng/g, respectively. It was concluded that higher heating temperatures led to the formation of more kinds of heterocyclic aromatic amines(DMIP, MeIQx and PhIP). The meat color(L*, a*, b*) changed obviously with cooking temperature and time in the process of chicken frying, and the decrease rate of brightness value(L*) gradually accelerated with the increase of cooking temperature. The rising rate of red value(a*)and yellow value(b*) was gradually accelerated with the increase of cooking temperature. Among them,heterocyclic aromatic amines were significantly negatively correlated with brightness value and positively correlated with red value and yellow value. The above results can provide a theoretical basis for improving the quality of fried chicken.