非氨基酸源因素对热反应牛肉香精中氯丙醇形成的影响
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摘要
研究肉味香精中非氨基酸源因素(油脂、氯化钠、时间、温度、木糖、牛油、葡萄糖、复合料和pH)对3-MCPD生成量的影响。首先采用气相色谱-质谱联用技术对市场上肉味香精中3-MCPD的含量进行抽样检测,然后建立模型热反应;通过单因素试验研究非氨基酸源对3-MCPD生成的影响,结果表明:在抽检的两个公司中,膏状肉味香精中的3-MCPD含量多于粉状香精;模型热反应牛肉香精中3-MCPD的含量受油脂、氯化钠、时间、温度、木糖和牛油的影响较大,而其它3个因素(葡萄糖、复合料和pH)对3-MCPD的生成量影响不大。
In this study, the influences of these factors on the formation of 3-MCPD were investigated, such as different amounts of raw materials, reaction time, reaction temperature, and pH. First, the amount of 3-monochloropropane-1,2-diol(3-MCPD) existed in meat flavorings from the market was analyzed by gas chromatography-mass spectrometry(GC-MS). Then, the formation of 3-MCPD in thermal reaction models was researched by single factor tests. The results showed that the amount of 3-MCPD in the paste flavoring was more than powder flavoring in the two researched companies. The formation of 3-MCPD was influenced greater by these factors, including sodium chloride amount, reaction time, reaction temperature, xylose amount and tallow amount, comparing with other three factors(glucose, spices and pH).
In this study, the influences of these factors on the formation of 3-MCPD were investigated, such as different amounts of raw materials, reaction time, reaction temperature, and pH. First, the amount of 3-monochloropropane-1,2-diol(3-MCPD) existed in meat flavorings from the market was analyzed by gas chromatography-mass spectrometry(GC-MS). Then, the formation of 3-MCPD in thermal reaction models was researched by single factor tests. The results showed that the amount of 3-MCPD in the paste flavoring was more than powder flavoring in the two researched companies. The formation of 3-MCPD was influenced greater by these factors, including sodium chloride amount, reaction time, reaction temperature, xylose amount and tallow amount, comparing with other three factors(glucose, spices and pH).
引文
[1]郭新颜,宋焕禄,孙宝国. Maillard反应和肉味香精的研究[J].北京轻工业学院学报, 1999, 17(3):40-44.
[2]陈坤,宋焕禄.肉味香精的研究概况及其应用[J].北京工商大学(自然科学版), 2004, 22(2):1-4.
[3]孙宝国.食用调香术[M].北京:化学工业出版社,2003:444-449.
[4]潘丽红,周光宏,徐幸莲.美拉德反应在肉味香精生产中的应用[J].肉类工业, 2007(8):29-31.
[5]孙宝国,何坚.香精概论[M].北京:化学工业出版社, 2006:344-350.
[6] VEL魱譒EK J, DAVIDEK J, HAJ譒LOV魣J, et al.Chlorohydrins in protein hydrolysates[J]. Z Lebensm Unters Forsch, 1978, 167(4):241-244
[7] DIVINOVA V, DOLEZAL M, VELISEK J. Free and bound 3-chloropropane-1 2-diol in coffee surrogates and malts[J]. Czech Journal of Food Sciences, 2007, 25(1):39-47.
[8] KUNTZER J, WEIBHAAR R. The smoking processa potent source of 3-chloropropane-1,2-diol(3-mcpd)in meat products[J]. Deutsche LebensmittelRundschau, 2006, 102(9):397-400.
[9] BREITLING-UTAMANN C M, HRENN H, HAASE N U, et al. Influence of dough ingredients on 3-chloropropane-1,2-diol(3-MCPD)formation in toast[J]. Food Additives and Contaminants, 2005, 22(2):97-103.
[10] BREITLING-UTZMANN CM, KOEBLER H, HERBOLZHEIMER D, et al. 3-MCPD occurrence in bread crust and various food groups as well as formation in toast[J]. Deutsche Lebensmittel-Rundschau, 2003, 99(7):280-285.
[11]周维义,范国梁,姜东峰.气相色谱法分析阳离子醚化剂中残存的环氧氯丙烷和1,3-二氯丙醇[J].色谱, 2004, 22(6):650-651.
[12]王悦宏.快速测定HVP和酱油中3-MCPD方法的研究与应用[D].吉林:东北师范大学, 2008.
[13]刘晓艳,张妍.发酵调味料中氯丙醇的危害与检测[J].中国调味品, 2005,(5):7-12.
[14] KIM K. Differential expressions of neuronal and inducible nitric oxide synthase in rat brain after subchronic administration of 3-monochloro-l,2-propanediol[J]. Food and Chemical Toxicology, 2008, 46(3):955-960.
[15] PRESSELMAN R L, FEIT M J. Determination of residual epichlorohydrin and 3-hloropropanediol in water by gas chromatography with electron-capture detection[J]. Journal of Chromatography, 1988, 439(2):448-452.
[16] HAMLET C G, SADD P A, GRAY D A. Generation of monochloropropanediol(MCPDS)in model dough systems.1. leavened doughs[J]. Journal of Agriculture and Food Chemistry, 2004, 52(7):2059-2066.
[17] HAMLET C G, SADD P A, GRAY D A. Generation of monochloropropanediol(MCPDS)in model dough systems. 2. unleavened doughs[J]. Journal of Agriculture and Food Chemistry, 2004, 52(7):2067-2072.
[18] VELISEK J, CALTA P, CREWS C, et al. 3-Chloropropane-1,2-diol in models simulating processed foods:precursors and agents causing its de composition[J]. Czech Journal of Food Science, 2003,21(5):153-161.
[19] SVEJKOVSKA B, NOVOTNY O, DIVINOVA V, et al. Esters of 3-chloropropane-1,2-diol in foodstuffs[J]. Czech Journal of Food Science, 2004, 22(5):190-196.
[20] SVEJKOVSKA B, DOLEZAL M, VELISEK J. Formation and decomposition of 3-chloropropane-1,2-diol esters in models simulating processed foods[J].Czech Journal of Food Science, 2006, 24(4):172-179.
[21]满鑫,孙朋.气相色谱法测定氯丙醇含量[J].氯碱工业, 2000(10):38-39.
[22] CREWS C, BRERETON P, DAVIS A, et al. The Effect of domestic cooking on the levels of 3-monochloropropanediols in foods[J]. Food Additives and Contaminants, 2001, 18(4):271-280.
[23] ROBERT M C, OBERSON J M, STADLER R H.Model studies on the formation of monochloropropanediols in the presence of lipase[J]. Journal of Agricultural and Food Chemistry, 2004, 52(16):5102-5108.
[24]中华人民共和国国家质量监督检验检疫总局,中国国家标准化管理委员会. GB/T 5009.191-2006食品中氯丙醇含量的测定[S].北京:中国标准出版社,2006.
[25] SB 10338-2000酸水解植物蛋白调味液[S].北京:国家国内贸易局, 2000.
[26]胡宏纹.有机化学(上册)[M].北京:高等教育出版社, 2006:292-293.
[27]吴继红,黄明泉,孙培培. 2种油脂与氯化钠热反应模型中氯丙醇的生成[J].食品与发酵工业, 2014,40(2):42-46.
[28]胡宏纹.有机化学(下册)[M].北京:高等教育出版社, 2006:462.
[29]黄明泉,吴继红,孙培培.甘油三酯与氯化钠模型反应中3-氯-1,2-丙二醇的形成研究[J].食品科学,2014, 35(17):8-11.
[30]张岱,黄明泉,孙宝国.精氨酸与木糖模型热反应中3-氯-1,2-丙二醇的形成研究[J].中国食品学报,2015, 15(1):54-59.
[31]张岱,孙培培,黄明泉.甘油与氯化钠模型热反应中生成3-氯-1,2-丙二醇的研究[J].食品工业科技,2013,34(9):74-78.
[32] HAMLET C G, SADD P A. Chloropropanols and their esters in cereal products[J]. Czech Journal of Food Sciences, 2004, 22:259-262.
[33] SEEFELDER W, VARGA N, STUDER A, et al.Esters of 3-chloro-1, 2-propanediol(3-MCPD)in vegetable oils:significance in the formation of 3-MCPD[J]. Food Additives and Contaminants:Part A,2008, 25(4):391-400.
[2]陈坤,宋焕禄.肉味香精的研究概况及其应用[J].北京工商大学(自然科学版), 2004, 22(2):1-4.
[3]孙宝国.食用调香术[M].北京:化学工业出版社,2003:444-449.
[4]潘丽红,周光宏,徐幸莲.美拉德反应在肉味香精生产中的应用[J].肉类工业, 2007(8):29-31.
[5]孙宝国,何坚.香精概论[M].北京:化学工业出版社, 2006:344-350.
[6] VEL魱譒EK J, DAVIDEK J, HAJ譒LOV魣J, et al.Chlorohydrins in protein hydrolysates[J]. Z Lebensm Unters Forsch, 1978, 167(4):241-244
[7] DIVINOVA V, DOLEZAL M, VELISEK J. Free and bound 3-chloropropane-1 2-diol in coffee surrogates and malts[J]. Czech Journal of Food Sciences, 2007, 25(1):39-47.
[8] KUNTZER J, WEIBHAAR R. The smoking processa potent source of 3-chloropropane-1,2-diol(3-mcpd)in meat products[J]. Deutsche LebensmittelRundschau, 2006, 102(9):397-400.
[9] BREITLING-UTAMANN C M, HRENN H, HAASE N U, et al. Influence of dough ingredients on 3-chloropropane-1,2-diol(3-MCPD)formation in toast[J]. Food Additives and Contaminants, 2005, 22(2):97-103.
[10] BREITLING-UTZMANN CM, KOEBLER H, HERBOLZHEIMER D, et al. 3-MCPD occurrence in bread crust and various food groups as well as formation in toast[J]. Deutsche Lebensmittel-Rundschau, 2003, 99(7):280-285.
[11]周维义,范国梁,姜东峰.气相色谱法分析阳离子醚化剂中残存的环氧氯丙烷和1,3-二氯丙醇[J].色谱, 2004, 22(6):650-651.
[12]王悦宏.快速测定HVP和酱油中3-MCPD方法的研究与应用[D].吉林:东北师范大学, 2008.
[13]刘晓艳,张妍.发酵调味料中氯丙醇的危害与检测[J].中国调味品, 2005,(5):7-12.
[14] KIM K. Differential expressions of neuronal and inducible nitric oxide synthase in rat brain after subchronic administration of 3-monochloro-l,2-propanediol[J]. Food and Chemical Toxicology, 2008, 46(3):955-960.
[15] PRESSELMAN R L, FEIT M J. Determination of residual epichlorohydrin and 3-hloropropanediol in water by gas chromatography with electron-capture detection[J]. Journal of Chromatography, 1988, 439(2):448-452.
[16] HAMLET C G, SADD P A, GRAY D A. Generation of monochloropropanediol(MCPDS)in model dough systems.1. leavened doughs[J]. Journal of Agriculture and Food Chemistry, 2004, 52(7):2059-2066.
[17] HAMLET C G, SADD P A, GRAY D A. Generation of monochloropropanediol(MCPDS)in model dough systems. 2. unleavened doughs[J]. Journal of Agriculture and Food Chemistry, 2004, 52(7):2067-2072.
[18] VELISEK J, CALTA P, CREWS C, et al. 3-Chloropropane-1,2-diol in models simulating processed foods:precursors and agents causing its de composition[J]. Czech Journal of Food Science, 2003,21(5):153-161.
[19] SVEJKOVSKA B, NOVOTNY O, DIVINOVA V, et al. Esters of 3-chloropropane-1,2-diol in foodstuffs[J]. Czech Journal of Food Science, 2004, 22(5):190-196.
[20] SVEJKOVSKA B, DOLEZAL M, VELISEK J. Formation and decomposition of 3-chloropropane-1,2-diol esters in models simulating processed foods[J].Czech Journal of Food Science, 2006, 24(4):172-179.
[21]满鑫,孙朋.气相色谱法测定氯丙醇含量[J].氯碱工业, 2000(10):38-39.
[22] CREWS C, BRERETON P, DAVIS A, et al. The Effect of domestic cooking on the levels of 3-monochloropropanediols in foods[J]. Food Additives and Contaminants, 2001, 18(4):271-280.
[23] ROBERT M C, OBERSON J M, STADLER R H.Model studies on the formation of monochloropropanediols in the presence of lipase[J]. Journal of Agricultural and Food Chemistry, 2004, 52(16):5102-5108.
[24]中华人民共和国国家质量监督检验检疫总局,中国国家标准化管理委员会. GB/T 5009.191-2006食品中氯丙醇含量的测定[S].北京:中国标准出版社,2006.
[25] SB 10338-2000酸水解植物蛋白调味液[S].北京:国家国内贸易局, 2000.
[26]胡宏纹.有机化学(上册)[M].北京:高等教育出版社, 2006:292-293.
[27]吴继红,黄明泉,孙培培. 2种油脂与氯化钠热反应模型中氯丙醇的生成[J].食品与发酵工业, 2014,40(2):42-46.
[28]胡宏纹.有机化学(下册)[M].北京:高等教育出版社, 2006:462.
[29]黄明泉,吴继红,孙培培.甘油三酯与氯化钠模型反应中3-氯-1,2-丙二醇的形成研究[J].食品科学,2014, 35(17):8-11.
[30]张岱,黄明泉,孙宝国.精氨酸与木糖模型热反应中3-氯-1,2-丙二醇的形成研究[J].中国食品学报,2015, 15(1):54-59.
[31]张岱,孙培培,黄明泉.甘油与氯化钠模型热反应中生成3-氯-1,2-丙二醇的研究[J].食品工业科技,2013,34(9):74-78.
[32] HAMLET C G, SADD P A. Chloropropanols and their esters in cereal products[J]. Czech Journal of Food Sciences, 2004, 22:259-262.
[33] SEEFELDER W, VARGA N, STUDER A, et al.Esters of 3-chloro-1, 2-propanediol(3-MCPD)in vegetable oils:significance in the formation of 3-MCPD[J]. Food Additives and Contaminants:Part A,2008, 25(4):391-400.