动物源性面制品中氨基脲来源分析

Analysis of Semicarbazlde Source in Animal Derived Flour Products

为研究动物源性面制品(炸鸡腿、面包虾)中氨基脲(Semicarbazlde,SEM)的来源,用不含偶氮甲酰胺(Azodicarbonamide,ADC)的面粉及含有不同浓度水平的ADC面粉对肉制品进行处理,采用液相色谱串联质谱法测定处理后肉制品中ADC的主要降解产物联二脲(Biurea,BIU)和SEM的生成量。结果表明,部分用不含ADC面粉制作的面包虾中含有SEM,不含BIU,推测SEM为内源性物质,添加ADC的面粉制作的肉制品中均能检出BIU和SEM,含量远高于不含ADC的面粉,且检出含量与ADC添加量呈正相关。因此,动物源性面制品中SEM的来源可用BIU含量作为判定依据。

In order to study the source of semicarbazolde (SEM) in animal derived flour products (fried chicken leg,bread shrimp),the meat products were treated with flour without azodicarbonamide (ADC) and flour with different concentrations of ADC.The production of biurea (BIU),the main degradation product of ADC,and SEM in the processed meat products were determined by liquid chromatography tandem mass spectrometry.The results showed that some bread shrimp made with flour without ADC contained SEM,but did not contain BIU.It was speculated that SEM was an endogenous substance.BIU and SEM could be detected in meat products made with flour with ADC,and the content was much higher than that of flour without ADC,and the detected content was positively correlated with the amount of ADC added.Therefore,the source of SEM in animal derived flour products can be determined by the content of BIU.