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当前位置: 首页 > 文章 > 降低腌肉亚硝胺含量的复合抗氧化剂研究 食品科学 2011,32 (1) 104-107
Position: Home > Articles > Effect of Simultaneous Addition of Vitamins C and E and Tea Polyphones on N-Nitrosodimethylamine Residue in Salted Pork FOOD SCIENCE 2011,32 (1) 104-107

降低腌肉亚硝胺含量的复合抗氧化剂研究

作  者：
邢必亮;徐幸莲
单  位：
南京农业大学教育部肉品加工与质量控制重点实验室
关键词：
腌肉;N-二甲基亚硝胺;VC;VE;茶多酚
摘  要：
通过传统方法腌肉,在上大盐阶段把抗氧化剂VC、VE和茶多酚添加到腌肉中,研究腌肉中挥发性N-二甲基亚硝胺(NDMA)残留量变化。结果表明:添加VC和VE时,随着添加量的增加,NDMA含量不断下降,当增加到500mg/kg和400mg/kg以后,含量趋于稳定;而添加茶多酚时,随着添加量的增加,NDMA含量先下降后上升,茶多酚在添加到300mg/kg时,NDMA含量达到最低,此后开始增加。
译  名：
Effect of Simultaneous Addition of Vitamins C and E and Tea Polyphones on N-Nitrosodimethylamine Residue in Salted Pork
作  者：
XING Bi-liang,XU Xing-lian(Key Laboratory of Meat Processing and Quality Control,Ministry of Education,Nanjing Agricultural University, Nanjing 210095,China)
关键词：
salted pork;N-nitrosodimethylamine;vitamin C;vitamin E;tea polyphenols
摘  要：
Additions of three antioxidants,vitamins C and E and tea polyphenols together to the curing agent were used for the traditional processing of salted pork to investigate the effect of their amounts on N-nitrosodimethylamine(NDMA) residue in salted pork by single-factor experiments.NDMA residue was gradually decreased with increasing amounts of VC(VE and tea ployphenols both fixed at 300 mg/kg) and VE(VC and tea ployphenols fixed at 400 mg/kg and 300 mg/kg,respectively) additions up to 500 mg/kg and 400 mg/kg,respectively,and then tended to be stable at higher levels.As the amount of added tea ployphenols(VC and VE fixed at 400 mg/kg and 300 mg/kg,respectively) increased,NDMA residue displayed a tendency to first decrease,reaching its minimum at 300 mg/kg,and then increase.

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