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本文研究了市售传统肉制品中杂环胺的含量,根据加工工艺不同,对肉制品中进行分类研究,应用高效液相色谱法(high performance liquid chromatography)检测市售传统肉制品中杂环胺(Heterocyclic Amines)的种类和含量,从购买来源(个人摊点、超市和专售店)、种类及加工工序(酱卤、油炸-酱卤、酱卤-烤制以及烤制)角度分析传统肉制品中HAs的特点,并分析不同种肉制品基本化学成分。研究表明:不同肉制品中基本成分含量各不相同;个人摊点中HAs含量比超市和专售相对较高;不同加工工序中酱卤-油炸和烤制中HAs的含量相对较高,含量高达13.40 ng/g,并且所有工序中都检测到Norharman和Harman;鸡皮比鸡肉(不带皮)中HAs含量高,酱卤鸡腿、酱卤烧鸡和叫花鸡皮中HAs的含量分别是鸡肉(不带皮)HAs含量的2.8、1.5和1.5倍。
In this paper, we studied the content of heterocyclic amines in the market of traditional meat products. According to the different processing technology, we studied the classification of meat products, and used the method of high performance liquid chromatography to detect heterocyclic amines (Heterocyclic Amines) from the sources of purchase (individual stalls, supermarkets and specialty stores), species and processing procedures (sauce, fried - sauce, sauce brine - roasted and roasted) The characteristics of HAs in products, and analyze the basic chemical composition of different kinds of meat products. The results showed that: the content of basic ingredients in different meat products varied; the HAs content in individual stalls was higher than that in supermarkets and specialty outlets; the content of HAs in sauce-frying and roasting in different processing steps was relatively high 13.40 ng / g, and Norharman and Harman were detected in all the steps. The content of HAs in chicken skin was higher than that in chicken skin (without skin), and the contents of HAs in bean sauce, chicken sauce and chicken skin were respectively chicken Skinned) HAs content of 2.8, 1.5 and 1.5 times.