γ射线辐照结合VC、烟酰胺对卤驴肉中亚硝酸盐的降解效果

doi:10.7506/spkx1002-6630-20230728-298

食品科学 ›› 2024, Vol. 45 ›› Issue (16): 197-203.doi: 10.7506/spkx1002-6630-20230728-298

• 食品工程 • 上一篇

γ射线辐照结合VC、烟酰胺对卤驴肉中亚硝酸盐的降解效果

赵志磊，李昊轩，牛晓颖，陈萌，庞艳苹,

（1.河北大学质量技术监督学院，河北保定 071002；2.计量仪器与系统国家地方联合工程研究中心，河北保定 071002；3.河北省能源计量与安全检测技术重点实验室，河北保定 071002；4.河北大学地理标志研究院，河北保定 071002）

发布日期:2024-08-06
基金资助:
河北省重点研发计划项目（21327108D）

Effect of Gamma Ray Irradiation Combined with VC and Niacinamide on Nitrite Degradation in Spiced Donkey Meat

ZHAO Zhilei, LI Haoxuan, NIU Xiaoying, CHEN Meng, PANG Yanping,

(1. College of Quality and Technology Supervision, Hebei University, Baoding 071002, China; 2. National and Local Joint Engineering Research Center for Metrology Instruments and Systems, Baoding 071002, China; 3. Key Laboratory of Energy Metering and Safety Testing Technology of Hebei Province, Baoding 071002, China; 4. Institute of Geographical Indications, Hebei University, Baoding 071002, China)

Published:2024-08-06

摘要/Abstract

摘要： 利用离子色谱探究γ射线辐照剂量、VC含量、烟酰胺含量对亚硝酸盐水溶液和卤驴肉中亚硝酸盐降解率的影响，同时利用气相色谱-质谱联用对γ射线辐照后卤驴肉中挥发性化合物成分进行分析。结果表明：γ射线辐照能够有效降解亚硝酸盐水溶液和卤驴肉中的亚硝酸盐，VC对亚硝酸盐水溶液和卤驴肉中的亚硝酸盐辐照降解具有协同作用，烟酰胺对水溶液中的亚硝酸盐辐照降解具有抑制作用，而对卤驴肉中亚硝酸盐辐照降解有协同作用；水溶液中的亚硝酸根离子经辐照后转化为硝酸根离子；卤驴肉经8 、10 kGy辐照后己醛、庚醛含量增加，有异味感。本研究为γ射线辐照降解卤驴肉中的亚硝酸盐提供了技术支持和理论依据。

关键词: γ射线辐照；亚硝酸盐；挥发性化合物；卤驴肉

Abstract: Ion chromatography was used to investigate the effects of γ-ray irradiation dose, vitamin C (VC) content and niacinamide content on nitrite degradation in aqueous solution and spiced donkey meat, and the volatile components of irradiated spiced donkey meat were analyzed by gas chromatography-ion mobility spectrometry. The results showed that γ-ray irradiation could effectively degrade nitrite in both aqueous solution and spiced donkey meat. A synergistic effect was observed when γ-ray irradiation and VC were used together. Nicotinamide had an inhibitory effect on the irradiation degradation of nitrite in aqueous solution, but had a synergistic effect on the irradiation degradation of nitrite in spiced donkey meat. Nitrite ions in aqueous solution were converted to nitrate ions by the irradiation. After 8 or 10 kGy irradiation, the contents of hexanal and heptanal increased, and donkey meat had an off-flavor. This study provides technical support and a theoretical basis for the degradation of nitrite in spiced donkey meat by γ-ray irradiation.

Key words: γ-ray irradiation; nitrite; volatile components; spiced donkey meat

中图分类号:

TS251.5

赵志磊，李昊轩，牛晓颖，陈萌，庞艳苹,. γ射线辐照结合VC、烟酰胺对卤驴肉中亚硝酸盐的降解效果[J]. 食品科学, 2024, 45(16): 197-203.

ZHAO Zhilei, LI Haoxuan, NIU Xiaoying, CHEN Meng, PANG Yanping,. Effect of Gamma Ray Irradiation Combined with VC and Niacinamide on Nitrite Degradation in Spiced Donkey Meat[J]. FOOD SCIENCE, 2024, 45(16): 197-203.

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γ射线辐照结合VC、烟酰胺对卤驴肉中亚硝酸盐的降解效果

Effect of Gamma Ray Irradiation Combined with VC and Niacinamide on Nitrite Degradation in Spiced Donkey Meat

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