偶氮甲酰胺与氨基脲在面粉及面包虾中的形成关系

doi:10.7506/spkx1002-6630-201419019

食品科学

偶氮甲酰胺与氨基脲在面粉及面包虾中的形成关系

蒋志红，吴晓萍，王明兴，洪鹏志，陈华健，赖周，陈煜玲

1.广东省水产品加工与安全重点实验室，广东普通高等学校水产品深加工重点实验室，广东海洋大学食品科技学院，
广东湛江 524088；2.湛江国联水产开发股份有限公司，广东湛江 524022

出版日期:2014-10-15 发布日期:2014-10-17

Relationship of Added Azodicarbonamide with the Formation of Semicarbazide in Heated Flour and Deep-Fried Breaded Shrimp

JIANG Zhi-hong, WU Xiao-ping, WANG Ming-xing, HONG Peng-zhi, CHEN Hua-jian, LAI Zhou, CHEN Yu-ling

1. Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Key Laboratory of Advanced Processing of
Aquatic Products of Guangdong Higher Education Institution, College of Food Science and Technology, Guangdong Ocean University,
Zhanjiang 524088, China; 2. Zhanjiang Guolian Aquatic Products Co.Ltd., Zhanjiang 524022, China

Online:2014-10-15 Published:2014-10-17

摘要/Abstract

摘要：

为研究偶氮甲酰胺（azodicarbonamide，ADA）与面粉及油炸面包虾中氨基脲（semicarbazide，SEM）形成之间的关系，将添加ADA的面粉及面包虾经过一定湿热处理后，采用高效液相色谱-串联质谱法测定SEM的生成量。结果表明：含ADA的面粉经干热、湿热处理均能形成SEM，而湿热处理形成SEM的量随着加水量、加热时间和加热温度的增加呈现先增加后降低的趋势；含ADA的面粉形成SEM的量与ADA添加量呈现正相关（R2=0.998 2），转化率约达1.0%～1.2%；同时，在无面粉基质的情况下，ADA也能形成SEM，但转化率仅为0.3%～0.4%；含ADA的面包虾形成SEM的量随着油炸时间或油炸温度的增加而增加。因此，ADA在一定湿热条件下能导致面粉及面包虾产品形成SEM，且形成量受ADA添加量、液料比、加热温度和加热时间等条件的影响。

关键词: 偶氮甲酰胺, 氨基脲, 面粉, 面包虾

Abstract:

This study was focused on the relationship between added azodicarbonamide (ADA) and the formation of
semicarbazide (SEM) in heated flour and deep-fried breaded shrimp. The amount of ADA formed in both matrices was
determined by HPLC-MS/MS. The results indicated that: SEM could be formed in ADA-spiked flour by dry heating or
wet heating. The amount of SEM formed under wet heat conditions firstly increased and then decreased with increasing
water amount, heating time and temperature. There was a positive correlation between SEM formation and the amount of
ADA added to flour (R2 = 0.998 2) with a conversion rate of approximately 1% to 1.2%. Meanwhile, in non-flour matrix,
ADA could also induce the formation of SEM but at a lower conversion rate, approximately of 0.3% to 0.4%. The amount
of SEM formed in deep-fried breaded shrimp was positively related to frying time and temperature. In conclusion, ADA
could result in the formation of SEM in flour and breaded shrimp under wet heating condition, which is influenced by ADA
concentration, water content, heating time and temperature.

Key words: azodicarbonamide, semicarbazide, flour, breaded shrimp

中图分类号:

TS201.6

蒋志红，吴晓萍，王明兴，洪鹏志，陈华健，赖周，陈煜玲. 偶氮甲酰胺与氨基脲在面粉及面包虾中的形成关系[J]. 食品科学, doi: 10.7506/spkx1002-6630-201419019.

JIANG Zhi-hong, WU Xiao-ping, WANG Ming-xing, HONG Peng-zhi, CHEN Hua-jian, LAI Zhou, CHEN Yu-ling. Relationship of Added Azodicarbonamide with the Formation of Semicarbazide in Heated Flour and Deep-Fried Breaded Shrimp[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201419019.

[1]	田林双，顾鹏程，吴存兵，徐澳，豆雪梅，史凤珍，陈飞. 小麦粉及其制品中偶氮甲酰胺检测方法研究进展[J]. 食品科学, 2021, 42(9): 347-354.
[2]	赵昕，张任，王伟，李春阳. 基于近红外光谱快速定量检测面粉中曲酸的方法建立[J]. 食品科学, 2018, 39(8): 249-255.
[3]	雷激，黄承钰. 体外消化/Caco-2细胞模型分析发酵对面粉铁生物利用率的影响[J]. 食品科学, 2017, 38(16): 99-103.
[4]	孙晓荣，周子健，刘翠玲，付新鑫，窦颖. 基于光谱预处理结合遗传算法优化波长的面粉水分快速检测[J]. 食品科学, 2017, 38(16): 256-260.
[5]	叶刚，梁通雯，淮文蓓，谢冬冬，沈金灿，张毅，康海宁. 过氧乙酸消毒液处理动物性食品后氨基脲的生成量变化[J]. 食品科学, 2016, 37(17): 190-194.
[6]	窦颖，孙晓荣，刘翠玲，肖爽. 基于模拟退火算法优化波长的面粉品质检测[J]. 食品科学, 2016, 37(12): 208-211.
[7]	邵娅婷，毛智成，王沛霖，陈瑾，曹秋娥*. Cu^2＋-钨酸盐-罗丹明6G体系共振散射光谱法测定面粉和茶叶中微量铜[J]. 食品科学, 2015, 36(4): 110-113.
[8]	窦颖，孙晓荣，刘翠玲，位丽娜，胡玉君. 基于红外衰减全反射光谱的面粉种类快速鉴别[J]. 食品科学, 2015, 36(24): 224-228.
[9]	沈金灿1,2，谢冬冬3，康海宁1,2，郑宗坤3，赵凤娟1,2，王之维3. 次氯酸钠消毒处理条件对鸡爪中氨基脲残留的影响[J]. 食品科学, 2015, 36(10): 1-5.
[10]	罗登林，武延辉，徐宝成，陈瑞红，刘建学，李鹏燕. 菊粉在面制品中的应用现状及展望[J]. 食品科学, 2014, 35(3): 253-258.
[11]	窦颖，孙晓荣*，刘翠玲，赵浩然. 基于拉曼光谱技术的面粉品质快速检测[J]. 食品科学, 2014, 35(22): 185-189.
[12]	张充，陆兆新*. 小麦面粉强筋改良酶制剂研究进展[J]. 食品科学, 2013, 34(9): 324-329.
[13]	钟昔阳，杨积东，汤玉清，张淑芬，徐玉红，姜绍通. α-淀粉酶酶解小麦面粉动力学模型研究[J]. 食品科学, 2012, 33(7): 96-100.
[14]	沙?鸥1,2，李亚鑫1. 碘化钾-罗丹明6G分光光度法测定面粉中过氧化苯甲酰[J]. 食品科学, 2012, 33(22): 177-180.
[15]	雷激，张明秋，张勇，黄承钰，白琳. 体外消化/Caco-2 细胞模型评价面粉锌生物利用率[J]. 食品科学, 2011, 32(1 ): 236-239.

偶氮甲酰胺与氨基脲在面粉及面包虾中的形成关系

Relationship of Added Azodicarbonamide with the Formation of Semicarbazide in Heated Flour and Deep-Fried Breaded Shrimp

RichHTML

PDF (PC)

可视化

摘要/Abstract

引用本文

使用本文

参考文献

相关文章 15

编辑推荐

Metrics

本文评价