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

• Food Chemistry • Previous Articles     Next Articles

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. (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

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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

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