亚硝化模拟体系中油脂对N-亚硝胺形成的影响

doi:10.7506/spkx1002-6630-201818004

食品科学 ›› 2018, Vol. 39 ›› Issue (18): 21-28.doi: 10.7506/spkx1002-6630-201818004

亚硝化模拟体系中油脂对N-亚硝胺形成的影响

熊凤娇1，马俪珍1,*，王洋2，梁丽雅3，杨华1,4，李双燕1

（1.天津农学院食品科学与生物工程学院，国家大宗淡水鱼加工技术研发分中心，天津市水产品加工及质量安全校企协同创新实验室，天津 300384；2.天津农学院水产学院，水产生态及养殖重点实验室，天津 300384；3.天津农学院食品科学与生物工程学院，天津市农副产品深加工技术工程中心，天津 300384；4.天津农学院动物科学与动物医学学院，天津 300384）

出版日期:2018-09-25 发布日期:2018-09-18
基金资助:
“十三五”国家重点研发计划重点专项（2018YFD0401205）；天津市水产产业技术体系创新团队项目（ITTFRS2017020）

Effects of Oils on the Formation of N-Nitrosamines in Model Nitrosation System

XIONG Fengjiao1, MA Lizhen1,*, WANG Yang2, LIANG Liya3, YANG Hua1,4, LI Shuangyan1

(1. Tianjin Aquatic Product Processing and Quality Safety School-Enterprise Collaborative Innovation Laboratory, National R&D Branch Center for Conventional Freshwater Fish Processing, College of Food Science and Biotechnology, Tianjin Agricultural University, Tianjin 300384, China; 2. Key Laboratory of Aquatic Ecology and Aquaculture, College of Fisheries, Tianjin Agricultural University, Tianjin 300384, China; 3. Tianjin Engineering and Technology Research Center of Agricultural Products Processing, College of Food Science and Biotechnology, Tianjin Agricultural University, Tianjin 300384, China;4. College of Animal Science and Veterinary Medicine, Tianjin Agricultural University, Tianjin 300384, China)

Online:2018-09-25 Published:2018-09-18

摘要/Abstract

摘要： 为了解油脂对N-亚硝胺形成的影响，采用体外模拟亚硝化反应体系，研究油脂种类（花生油、亚麻籽油和葵花籽油）和比例（0%、10%、20%、30%、40%）对N-二甲基亚硝胺（N-nitrosodimethylamine，NDMA）、N-二乙基亚硝胺（N-nitrosodiethylamine，NDEA）生成量的影响；同时，在油脂参与条件下（20%花生油），以不含油脂的水相体系为对照，考察亚硝化反应条件（底物浓度比、pH值、反应温度及反应时间）对NDMA、NDEA、N-亚硝基吡咯烷（N-nitrosopyrrolidine，NPYR）生成量的影响。结果表明：3?种油脂对NDMA和NDEA的形成均有一定的促进作用，相比于葵花籽油，花生油和亚麻籽油的添加更易促进N-亚硝胺的形成，且随添加比例升高有增加的趋势。亚硝酸盐浓度对NDMA和NDEA形成的影响大于对NPYR形成的影响；在pH值为5.4～7.0范围内随着pH值的升高，NDMA和NDEA生成量有下降趋势，pH值对NPYR形成影响较小；当反应温度高于80?℃时，N-亚硝胺生成量随着温度上升有明显增加的趋势；NDMA和NDEA的生成量随着反应时间的延长呈现出先增加后略下降的趋势，NPYR的生成量随着反应时间的延长变化不大；含有油脂的乳化体系中NDMA、NDEA和NPYR的生成量均显著高于对照组水相体系，且在相同反应条件下，3?种N-亚硝胺的生成量依次为NDMA＞NDEA＞NPYR。结果表明，较高的温度、较低的pH值、较高的亚硝酸盐浓度以及一定量的油脂存在条件下，可以明显促进NDMA和NDEA的形成，而对NPYR形成影响最大的因素是反应温度，因此在肉制品实际生产中可以通过控制这些因素从而降低N-亚硝胺的生成。

关键词: N-亚硝胺, 油脂, 亚硝化反应体系, 影响因素

Abstract: The aim of this work was to understand the effect of different kinds of vegetable oils (peanut oil, linseed oil and sunflower seed oil) added in different proportions (0%, 10%, 20%, 30% and 40%) on the formation of N-nitrosodimethylamine (NDMA) and N-nitrosodiethylamine (NDEA) in an in vitro model system. We also examined the effect of nitrosation conditions (substrate concentration, pH, reaction temperature and reaction time) on the production of NDMA, NDEA and N-nitrosopyrrolidine (NPYR) in the presence of 20% peanut oil using the oil-free aqueous phase system as a control. The results showed that all three kinds of oils promoted the formation of NDMA and NDEA. The production of N-nitrosamines was higher in the presence of peanut oil and linseed oil than in presence of sunflower seed oil, and it increased with the increase in oil concentration. Nitrite concentration had greater effect on the formation of NDMA and NDEA than the formation of NPYR. The production of NDMA and NDEA decreased with increasing pH from 5.4 to 7.0, while pH had little effect on the formation of NPYR. The formation of N-nitrosamines increased significantly with increasing temperature above 80 ℃. The formation of NDMA and NDEA showed an increasing first and then slightly decreasing trend with reaction time, whereas reaction time had little effect on the formation of NPYR. The formation of NDMA, NDEA and NPYR was significantly higher in the emulsion system containing lipids than in the control group, and the production of three N-nitrosamines was in the decreasing order of NDMA > NDEA > NPYR under the same reaction condition. All of these results suggested that higher temperature, lower pH, higher concentrations of sodium nitrite and the existence of a certain amount of oil can promote the synthesis of NDMA and NDEA, and that temperature can be considered as the principal factor influencing the formation of NPYR. Therefore these factors should be controlled during in the production of meat products to minimize the level of N-nitrosamines.

Key words: N-nitrosamines, oils, nitrosation reaction system, influencing factor

中图分类号:

TS254.4

熊凤娇，马俪珍，王洋，梁丽雅，杨华，李双燕. 亚硝化模拟体系中油脂对N-亚硝胺形成的影响[J]. 食品科学, 2018, 39(18): 21-28.

XIONG Fengjiao, MA Lizhen, WANG Yang, LIANG Liya, YANG Hua, LI Shuangyan. Effects of Oils on the Formation of N-Nitrosamines in Model Nitrosation System[J]. FOOD SCIENCE, 2018, 39(18): 21-28.

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亚硝化模拟体系中油脂对N-亚硝胺形成的影响

Effects of Oils on the Formation of N-Nitrosamines in Model Nitrosation System

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