CN108576158A - 2- amino -3- methylimidazoles are simultaneously in a kind of reduction high temperature meat product（4,5-f）The method of quinoline production quantity - Google Patents
2- amino -3- methylimidazoles are simultaneously in a kind of reduction high temperature meat product（4,5-f）The method of quinoline production quantity Download PDFInfo
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- 235000013622 meat product Nutrition 0.000 title claims abstract description 19
- SMWDFEZZVXVKRB-UHFFFAOYSA-N Quinoline Chemical compound N1=CC=CC2=CC=CC=C21 SMWDFEZZVXVKRB-UHFFFAOYSA-N 0.000 title claims abstract description 16
- 238000000034 method Methods 0.000 title claims abstract description 12
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 8
- 230000009467 reduction Effects 0.000 title claims abstract description 6
- NQCJWEXYVVFKBT-UHFFFAOYSA-N 1-methylimidazol-2-amine Chemical class CN1C=CN=C1N NQCJWEXYVVFKBT-UHFFFAOYSA-N 0.000 title claims description 6
- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical compound OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 claims abstract description 10
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims abstract description 8
- 229920002472 Starch Polymers 0.000 claims abstract description 7
- 150000003839 salts Chemical class 0.000 claims abstract description 7
- 235000019698 starch Nutrition 0.000 claims abstract description 7
- 239000008107 starch Substances 0.000 claims abstract description 7
- 230000035800 maturation Effects 0.000 claims abstract description 6
- 235000002566 Capsicum Nutrition 0.000 claims abstract description 5
- 239000006002 Pepper Substances 0.000 claims abstract description 5
- 235000016761 Piper aduncum Nutrition 0.000 claims abstract description 5
- 235000017804 Piper guineense Nutrition 0.000 claims abstract description 5
- 235000008184 Piper nigrum Nutrition 0.000 claims abstract description 5
- 229930003427 Vitamin E Natural products 0.000 claims abstract description 5
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 claims abstract description 5
- 239000000843 powder Substances 0.000 claims abstract description 5
- 238000005057 refrigeration Methods 0.000 claims abstract description 5
- 235000019165 vitamin E Nutrition 0.000 claims abstract description 5
- 229940046009 vitamin E Drugs 0.000 claims abstract description 5
- 239000011709 vitamin E Substances 0.000 claims abstract description 5
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 claims abstract description 4
- 229930003268 Vitamin C Natural products 0.000 claims abstract description 4
- 235000019154 vitamin C Nutrition 0.000 claims abstract description 4
- 239000011718 vitamin C Substances 0.000 claims abstract description 4
- 238000002156 mixing Methods 0.000 claims abstract description 3
- 244000203593 Piper nigrum Species 0.000 claims abstract 2
- 239000002994 raw material Substances 0.000 claims 1
- GOJUJUVQIVIZAV-UHFFFAOYSA-N 2-amino-4,6-dichloropyrimidine-5-carbaldehyde Chemical group NC1=NC(Cl)=C(C=O)C(Cl)=N1 GOJUJUVQIVIZAV-UHFFFAOYSA-N 0.000 abstract 2
- 238000002474 experimental method Methods 0.000 abstract 1
- XLSZMDLNRCVEIJ-UHFFFAOYSA-N methylimidazole Natural products CC1=CNC=N1 XLSZMDLNRCVEIJ-UHFFFAOYSA-N 0.000 abstract 1
- OKKJLVBELUTLKV-UHFFFAOYSA-N Methanol Chemical compound OC OKKJLVBELUTLKV-UHFFFAOYSA-N 0.000 description 48
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 22
- -1 Heterocyclic amine Chemical class 0.000 description 17
- 235000021168 barbecue Nutrition 0.000 description 16
- 238000002414 normal-phase solid-phase extraction Methods 0.000 description 12
- 229910052757 nitrogen Inorganic materials 0.000 description 11
- 239000006228 supernatant Substances 0.000 description 10
- 239000003480 eluent Substances 0.000 description 9
- VEXZGXHMUGYJMC-UHFFFAOYSA-N hydrochloric acid Substances Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 description 8
- 239000007788 liquid Substances 0.000 description 8
- 235000013372 meat Nutrition 0.000 description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 8
- 230000000711 cancerogenic effect Effects 0.000 description 7
- 231100000315 carcinogenic Toxicity 0.000 description 7
- 235000015277 pork Nutrition 0.000 description 7
- 238000002360 preparation method Methods 0.000 description 7
- YMWUJEATGCHHMB-UHFFFAOYSA-N Dichloromethane Chemical compound ClCCl YMWUJEATGCHHMB-UHFFFAOYSA-N 0.000 description 6
- 230000003252 repetitive effect Effects 0.000 description 6
- 238000011049 filling Methods 0.000 description 5
- VHUUQVKOLVNVRT-UHFFFAOYSA-N Ammonium hydroxide Chemical compound [NH4+].[OH-] VHUUQVKOLVNVRT-UHFFFAOYSA-N 0.000 description 4
- PMZURENOXWZQFD-UHFFFAOYSA-L Sodium Sulfate Chemical class [Na+].[Na+].[O-]S([O-])(=O)=O PMZURENOXWZQFD-UHFFFAOYSA-L 0.000 description 4
- 239000000908 ammonium hydroxide Substances 0.000 description 4
- 238000001816 cooling Methods 0.000 description 4
- 238000000605 extraction Methods 0.000 description 4
- 238000004128 high performance liquid chromatography Methods 0.000 description 4
- VNWKTOKETHGBQD-UHFFFAOYSA-N methane Chemical compound C VNWKTOKETHGBQD-UHFFFAOYSA-N 0.000 description 4
- 210000004165 myocardium Anatomy 0.000 description 4
- 238000004321 preservation Methods 0.000 description 4
- 238000011160 research Methods 0.000 description 4
- 229910052938 sodium sulfate Inorganic materials 0.000 description 4
- 235000011152 sodium sulphate Nutrition 0.000 description 4
- 239000000243 solution Substances 0.000 description 4
- 239000003643 water by type Substances 0.000 description 4
- ARZWATDYIYAUTA-UHFFFAOYSA-N 3-methyl-3H-imidazo[4,5-f]quinolin-2-amine Chemical compound C1=CC2=NC=CC=C2C2=C1N(C)C(N)=N2 ARZWATDYIYAUTA-UHFFFAOYSA-N 0.000 description 3
- 206010007269 Carcinogenicity Diseases 0.000 description 3
- 206010028980 Neoplasm Diseases 0.000 description 3
- 241000722363 Piper Species 0.000 description 3
- 231100000260 carcinogenicity Toxicity 0.000 description 3
- 230000007670 carcinogenicity Effects 0.000 description 3
- 238000001514 detection method Methods 0.000 description 3
- 238000010828 elution Methods 0.000 description 3
- 239000000203 mixture Substances 0.000 description 3
- 231100000299 mutagenicity Toxicity 0.000 description 3
- 230000007886 mutagenicity Effects 0.000 description 3
- 230000008569 process Effects 0.000 description 3
- QGZKDVFQNNGYKY-UHFFFAOYSA-N Ammonia Chemical compound N QGZKDVFQNNGYKY-UHFFFAOYSA-N 0.000 description 2
- 206010028400 Mutagenic effect Diseases 0.000 description 2
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N Silicium dioxide Chemical compound O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 description 2
- 238000004458 analytical method Methods 0.000 description 2
- 238000010009 beating Methods 0.000 description 2
- 229910052799 carbon Inorganic materials 0.000 description 2
- 239000003183 carcinogenic agent Substances 0.000 description 2
- 125000003963 dichloro group Chemical group Cl* 0.000 description 2
- 229940079593 drug Drugs 0.000 description 2
- 239000003814 drug Substances 0.000 description 2
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- 230000035772 mutation Effects 0.000 description 2
- 239000012071 phase Substances 0.000 description 2
- 125000002924 primary amino group Chemical group [H]N([H])* 0.000 description 2
- 108700042226 ras Genes Proteins 0.000 description 2
- 238000005070 sampling Methods 0.000 description 2
- 238000000926 separation method Methods 0.000 description 2
- 239000007787 solid Substances 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 229910021642 ultra pure water Inorganic materials 0.000 description 2
- 239000012498 ultrapure water Substances 0.000 description 2
- 238000002604 ultrasonography Methods 0.000 description 2
- 238000005406 washing Methods 0.000 description 2
- PXFBZOLANLWPMH-UHFFFAOYSA-N 16-Epiaffinine Natural products C1C(C2=CC=CC=C2N2)=C2C(=O)CC2C(=CC)CN(C)C1C2CO PXFBZOLANLWPMH-UHFFFAOYSA-N 0.000 description 1
- PGSPUKDWUHBDKJ-UHFFFAOYSA-N 6,7-dihydro-3h-purin-2-amine Chemical compound C1NC(N)=NC2=C1NC=N2 PGSPUKDWUHBDKJ-UHFFFAOYSA-N 0.000 description 1
- 206010006187 Breast cancer Diseases 0.000 description 1
- 208000026310 Breast neoplasm Diseases 0.000 description 1
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 description 1
- 206010009944 Colon cancer Diseases 0.000 description 1
- 102000000634 Cytochrome c oxidase subunit IV Human genes 0.000 description 1
- 108050008072 Cytochrome c oxidase subunit IV Proteins 0.000 description 1
- 108020004414 DNA Proteins 0.000 description 1
- 108020005124 DNA Adducts Proteins 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 206010017993 Gastrointestinal neoplasms Diseases 0.000 description 1
- 206010064571 Gene mutation Diseases 0.000 description 1
- 206010058467 Lung neoplasm malignant Diseases 0.000 description 1
- 206010061902 Pancreatic neoplasm Diseases 0.000 description 1
- 206010060862 Prostate cancer Diseases 0.000 description 1
- 208000000236 Prostatic Neoplasms Diseases 0.000 description 1
- 241000283984 Rodentia Species 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 230000004913 activation Effects 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 229940111121 antirheumatic drug quinolines Drugs 0.000 description 1
- 150000001491 aromatic compounds Chemical class 0.000 description 1
- 230000033228 biological regulation Effects 0.000 description 1
- 150000001721 carbon Chemical group 0.000 description 1
- 231100000357 carcinogen Toxicity 0.000 description 1
- 210000000748 cardiovascular system Anatomy 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 208000029742 colonic neoplasm Diseases 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 230000000254 damaging effect Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 229910052739 hydrogen Inorganic materials 0.000 description 1
- 239000001257 hydrogen Substances 0.000 description 1
- 125000004435 hydrogen atom Chemical class [H]* 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 201000007270 liver cancer Diseases 0.000 description 1
- 208000014018 liver neoplasm Diseases 0.000 description 1
- 201000005202 lung cancer Diseases 0.000 description 1
- 208000020816 lung neoplasm Diseases 0.000 description 1
- 239000006166 lysate Substances 0.000 description 1
- 208000015486 malignant pancreatic neoplasm Diseases 0.000 description 1
- 210000005075 mammary gland Anatomy 0.000 description 1
- 230000007246 mechanism Effects 0.000 description 1
- 239000002207 metabolite Substances 0.000 description 1
- 210000003205 muscle Anatomy 0.000 description 1
- 239000003471 mutagenic agent Substances 0.000 description 1
- 231100000707 mutagenic chemical Toxicity 0.000 description 1
- 230000017074 necrotic cell death Effects 0.000 description 1
- 210000000056 organ Anatomy 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 239000002574 poison Substances 0.000 description 1
- 231100000614 poison Toxicity 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 150000003248 quinolines Chemical class 0.000 description 1
- 230000007306 turnover Effects 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/40—Products characterised by the type, form or use
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/04—Products made from materials other than rye or wheat flour
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/14—Organic oxygen compounds
- A21D2/18—Carbohydrates
- A21D2/186—Starches; Derivatives thereof
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/14—Organic oxygen compounds
- A21D2/22—Ascorbic acid
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/34—Animal material
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Zoology (AREA)
- Health & Medical Sciences (AREA)
- Molecular Biology (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The present invention relates to 2 amino, 3 methylimidazoles in a kind of reduction high temperature meat product simultaneously（4,5‑f）The method of quinoline production quantity.It is higher than 110 DEG C or more of high temperature meat product for processing temperature, control in its dispensing starch 1% 20%, vitamin C 0.01% 1%, vitamin E 0.01% 1%, pepper powder 0.01% 1%, salt 1% 3.5%, refrigeration stands 30 120min in refrigerator after mixing, maturation is carried out again, maturation temperature is controlled in the minimum temperature for not influencing manufactured goods quality, these aggregate measures help to control in its finished product IQ contents in lower level.Control experiment prove 2 amino 3 methylimidazole simultaneously (4,5 f) quinoline production quantity can reduce by 42% or more.
Description
Technical field
The present invention relates to a kind of simultaneously (4,5-f) the quinoline production quantities of 2- amino -3- methylimidazoles in reduction high temperature meat product
Method belongs to technical field of food safety.
Background technology
Heterocyclic amine is a kind of polycyclic aromatic hydrocarbons compound containing carbon, hydrogen, nitrogen.Heterocyclic amine compound is according to chemistry
Structure can be divided into amino carboline class and aminooimidazole azepine aromatic hydrocarbons.Amino carboline class is mainly protein and amino acid 300
DEG C or more at a high temperature of hot lysate, i.e. non-IQ (non-2-amino-3-methylimidazo [4,5-f]
Quinoline) type or nonpolar heterocyclic amine；Aminooimidazole azepine aromatic hydrocarbons are at average family cook temperature (100~225 DEG C)
What lower heating generated, referred to as thermal induction is mutated substance, i.e. 2- amino -3- methylimidazoles simultaneously (4,5-f) quinoline (2-amino-3-
Methylimidazo (4,5-f) quinoline, IQ) type or polar heterocyclic amine.
IQ itself is a kind of polycyclc aromatic compound, it has carcinogenic and mutagenic effect.Its harmfulness has three
Kind, one is carcinogenicity, colon cancer, cancer of pancreas, gastrointestinal cancer, lung cancer, liver cancer, prostate cancer, breast cancer skin and IQ disappear
Take apparent correlation, in addition polar IQ is higher than other nonpolar heterocyclic amines, it can allow some rodents in liver, mammary gland
Tumour is generated with positions such as skins, has scholar to find the frequency of mutation of ki-ras genes in the tumour of IQ induction generations, it was found that
Just having 47 in tumour caused by every 54 IQ, there are ki-ras gene mutations.In addition to carcinogenicity, IQ can also cause myocardium poison
Property, although cardiac muscle is not carcinogenic direct host organ, high-caliber compound can be formed in cardiac muscle, cardiovascular system may be caused
It unites the damaging action generated, can allow myocardium cell necrosis, muscle fibril etc..Thirdly being exactly mutagenicity, mutation is generated
Condition is the process that substance has to pass through metabolism activation, and IQ can be catalyzed into a series of work that N- hydroxy derivatives pass through enzymes
With, final metabolite of the generation with the affine electronically active of height, then it is covalent with the 8th carbon atom above deoxy-guanine
In conjunction with so as to cause the mutagenicity of cell.
Heterocyclic amine carcinogenic mechanism is that under the action of P450 cytochrome oxidases, N- oxidations occur after it enters human body
With O- acetylization reactions, DNA adduct is generated.The carcinogenicity of all kinds of heterocyclic amines is strong and weak different, and IARC is (in international cancer research
The heart) according to years of researches IQ is classified as 2A grades of suspecious carcinogens.Compared with other typical carcinogenic or mutagens, heterocycle
Amine compounds have stronger mutagenicity.Multinomial research has shown that heterocyclic amine compound can give birth in metabolic process with DNA adductions
At adduct, and then generate carcinogenic or mutagenic effect.
With the improvement of living standards, people the intake of meat products is also begun to it is growing day by day.Meat products adds through high temperature
It will produce heterocyclic amine compound such as IQ after heat, and heterocyclic amine compound is mutagenesis and carcinogenic substance therefore ingested
Health can mostly be had some impact on.
Heterocyclic amine has potential strong carcinogenic and mutagenesis, and has proven to have carcinogenic in zoopery and cause prominent
Change acts on, and is also possible to bring harm to health, therefore how to inhibit that the generation of heterocyclic amine in meat products is current one
A research hotspot.The invention is characterized in that changing dispensing, the aggregate measures of processing technology, it is therefore intended that reduce IQ in meat products
Production quantity provides safe processing meat product.
Invention content
The purpose of the present invention is to provide a kind of simultaneously (4, the 5-f) quinolines of 2- amino -3- methylimidazoles in reduction high temperature meat product
The method of quinoline production quantity.
It is higher than 110 DEG C or more of high temperature meat product for processing temperature, controls starch 1%-20%, vitamin in its dispensing
C0.01%-1%, vitamin E 0.01%-1%, pepper powder 0.01%-1%, salt 1%-3.5%, after mixing in refrigerator
Middle refrigeration stands 30-120min, then carries out maturation, and maturation temperature is controlled in the minimum temperature for not influencing manufactured goods quality, these
Aggregate measures help to control in its finished product IQ contents in lower level.
Barbecue cake preparation method is as follows：Weigh 30g streaky pork fillings, addition water 20%-50% (on the basis of streaky pork filling,
Similarly hereinafter), starch 1%-20%, vitamin C 0.01%-1%, vitamin E 0.01%-1%, pepper powder 0.01%-1%, salt
1%-3.5% is uniformly mixed, and refrigeration standing 30-120min, is pressed into round meat pie by mold of roundel, sets in refrigerator
25min or so is baked in electric oven high temperature (190 DEG C or so), another side is turned over when baking to stipulated time half.Barbecue cake goes out
It is cooling after case.
Meanwhile the barbecue cake preparation method of control is as follows：30g streaky pork fillings are weighed, addition water 20%-50% is (with five flowers
On the basis of meat stuffing, similarly hereinafter), starch 1%-5%, salt 1.5%-3.5% are uniformly mixed, circle are pressed by mold of roundel
Meat pie is placed in electric oven high temperature (220 DEG C or so) and bakes 20min or so, another side is turned over when baking to stipulated time half.It is roasting
It is cooling after meat pie outlet.
IQ detection method of content is as follows in barbecue cake：
(1) pre-treating method of barbecue cake
1. sample extraction：The above-mentioned barbecue cake samples of 20g or so are taken to smash (about 10 seconds), medication in middle-grade in beating crusher successively
Spoon takes out, and is positioned in the conical flask that maximum scale is 250mL, then accurately weigh 3g anhydrous sodium sulfates in taper with general utility balance
In bottle, then it is uniformly mixed, the conical flask equipped with sample is placed in draught cupboard, 40mL dichloros are accurately measured with the graduated cylinder of 50mL
Then sample is put into ultrasonic cleaner ultrasonic (15min), later (has been subjected to supernatant super by methane in conical flask
Sound extracts) it pours into ready conical flask in advance, the separation of next step is carried out, the conical flask equipped with sample is repeated two
Supernatant in sample is taken out and is poured into the conical flask for filling first time supernatant, contains supernatant backward by secondary ultrasound respectively
About 10g anhydrous sodium sulfates are added in the conical flask of liquid, and are uniformly mixed.The supernatant of gained three times is filtered, is then set
It in round-bottomed flask, sets in 40 DEG C of Rotary Evaporators and is concentrated in temperature, wait in flask liquid concentration to 0.5~2mL
When, stop concentration.The liquid that concentration is drawn with needle tubing, records its volume, and it is spare to be placed in brown sample introduction bottle, 4 DEG C of preservations.
2. solid-phase extraction column activates：1mL methanol is accurately pipetted using liquid-transfering gun first in solid-phase extraction column, and is aided with and washes
Ear ball allows methanol at the stream that drips, and repeats aforesaid operations；Above-mentioned methanol is changed to ultra-pure water, (each 1mL ultra-pure waters) repetitive operation
Twice, to achieve the purpose that activated solid extraction column.
3. loading：Water-bath is heated to 50 DEG C, and meat sample extracting solution water-bath is dissolved, 0.2mL is accurately pipetted with liquid-transfering gun
In sample to the solid-phase extraction column activated.
4. eluting：0.5mL dichloromethane is pipetted with liquid-transfering gun and washs grease in solid-phase extraction column (adding sample), if post jamb
There is residual, washes repeatedly；A concentration of 0.1molL of 1mL are accurately pipetted with liquid-transfering gun-1Hydrochloric acid to above-mentioned solid-phase extraction column wash-in
It washs, repetitive operation；The hydrochloric acid in previous step is replaced with methanol (each 1mL) and is washed twice；Again with methanol, ammonium hydroxide and water mix
It closes object (volume ratio is by 25: 5: 75) and replaces above-mentioned methanol, (each 1mL) repeated washing is accurately pipetted with liquid-transfering gun twice, and blow
It is dry spare；
5. eluting：5% (volume fraction) ammonium hydroxide of 1mL is accurately added in solid-phase extraction column (elution) with liquid-transfering gun
Methanol solution, is used in combination nitrogen blowpipe (test tube) to receive eluent, and repetitive operation finally obtains 2mL eluents.
6. nitrogen blows redissolution：Nitrogen blowpipe is placed in water-bath nitrogen evaporator and is concentrated, 40 DEG C of water temperature is set, nitrogen is threaded to one big
Air pressure is taken out test tube after 20min, is accurately pipetted in 1mL methanol to test tube using liquid-transfering gun, and eluent is transferred to 1500 after redissolving
In μ L brown sample injection bottles, its volume, 4 DEG C of preservations are recorded.Preparation proceeds by high performance liquid chromatography and operates the computer and analytic process.
(2) high performance liquid chromatography (HPLC) condition
1) instrument：Agilent1260 analytical liquid chromatographs
2) detector：Diode array detector, Variable wavelength UV detector
3) chromatographic column：Zorbax Eclipse PlusC18 columns, 2.1 × 150mm, 3.5 μm；
4) flow velocity：0.5mL·min-1；
5) column temperature：25℃
6) sampling volume：2μL；
7) analysis time：25min；
8) mobile phase：C acetonitriles (chromatographically pure)；D high purity waters；
9) eluent gradient elution program is shown in Table 1；
1 eluent gradient elution step of table
The advantageous effects of the present invention embody in the following areas：
The meat products prepared with above-mentioned barbecue cake preparation method is lower by 42% or more than IQ contents in control group, and the method can push away
Extensively it is applied in meat products processing, to reduce the production quantity of IQ in meat products, improves the safety of processing meat product.
Specific implementation mode：
Embodiment 1：A kind of barbecue cake preparation method：
Weigh 30g streaky pork fillings, addition water 25% (on the basis of streaky pork filling, similarly hereinafter), starch 7.5%, vitamin C
0.56%, vitamin E 0.16%, pepper powder 0.5%, salt 3% are uniformly mixed, the refrigeration standing 40min in refrigerator, with roundlet
Disk is that mold is pressed into round meat pie, is placed in electric oven high temperature (190 DEG C or so) and bakes 20min or so, when baking regulation
Between half when turn over another side.It is cooling after barbecue cake outlet.
Embodiment 2：A kind of barbecue cake preparation method：
30g streaky pork fillings are weighed, addition water 25% (on the basis of streaky pork filling, similarly hereinafter), starch 2.5%, salt 3% mix
It closes uniformly, is pressed into round meat pie by mold of roundel, is placed in electric oven high temperature (220 DEG C or so) and bakes 20min or so,
Another side is turned over when baking to stipulated time half.It is cooling after barbecue cake outlet.
Embodiment 3：IQ content detections in barbecue cake：
(1) pre-treating method of barbecue cake
1. sample extraction：The above-mentioned barbecue cake samples of 20g or so are taken to smash (about 10 seconds), medication in middle-grade in beating crusher successively
Spoon takes out, and is positioned in the conical flask that maximum scale is 250mL, then accurately weigh 3g anhydrous sodium sulfates in taper with general utility balance
In bottle, then it is uniformly mixed, the conical flask equipped with sample is placed in draught cupboard, 40mL dichloros are accurately measured with the graduated cylinder of 50mL
Then sample is put into ultrasonic cleaner ultrasonic (15min), later (has been subjected to supernatant super by methane in conical flask
Sound extracts) it pours into ready conical flask in advance, the separation of next step is carried out, the conical flask equipped with sample is repeated two
Supernatant in sample is taken out and is poured into the conical flask for filling first time supernatant, contains supernatant backward by secondary ultrasound respectively
About 10g anhydrous sodium sulfates are added in the conical flask of liquid, and are uniformly mixed.The supernatant of gained three times is filtered, is then set
It in round-bottomed flask, sets in 40 DEG C of Rotary Evaporators and is concentrated in temperature, wait in flask liquid concentration to 0.5~2mL
When, stop concentration.The liquid that concentration is drawn with needle tubing, records its volume, and it is spare to be placed in brown sample introduction bottle, 4 DEG C of preservations.
2. solid-phase extraction column activates：1mL methanol is accurately pipetted using liquid-transfering gun first in solid-phase extraction column, and is aided with and washes
Ear ball allows methanol at the stream that drips, and repeats aforesaid operations；Above-mentioned methanol is changed to ultra-pure water, (each 1mL ultra-pure waters) repetitive operation
Twice, to achieve the purpose that activated solid extraction column.
3. loading：Water-bath is heated to 50 DEG C, and meat sample extracting solution water-bath is dissolved, 0.2mL is accurately pipetted with liquid-transfering gun
In sample to the solid-phase extraction column activated.
4. eluting：0.5mL dichloromethane is pipetted with liquid-transfering gun and washs grease in solid-phase extraction column (adding sample), if post jamb
There is residual, washes repeatedly；A concentration of 0.1molL of 1mL are accurately pipetted with liquid-transfering gun-1Hydrochloric acid to above-mentioned solid-phase extraction column wash-in
It washs, repetitive operation；The hydrochloric acid in previous step is replaced with methanol (each 1mL) and is washed twice；Again with methanol, ammonium hydroxide and water mix
It closes object (volume ratio is by 25: 5: 75) and replaces above-mentioned methanol, (each 1mL) repeated washing is accurately pipetted with liquid-transfering gun twice, and blow
It is dry spare；
5. eluting：5% (volume fraction) ammonium hydroxide of 1mL is accurately added in solid-phase extraction column (elution) with liquid-transfering gun
Methanol solution, is used in combination nitrogen blowpipe (test tube) to receive eluent, and repetitive operation finally obtains 2mL eluents.
6. nitrogen blows redissolution：Nitrogen blowpipe is placed in water-bath nitrogen evaporator and is concentrated, 40 DEG C of water temperature is set, nitrogen is threaded to one big
Air pressure is taken out test tube after 20min, is accurately pipetted in 1mL methanol to test tube using liquid-transfering gun, and eluent is transferred to 1500 after redissolving
In μ L brown sample injection bottles, its volume, 4 DEG C of preservations are recorded.Preparation proceeds by high performance liquid chromatography and operates the computer and analytic process.
(2) high performance liquid chromatography (HPLC) condition
1) instrument：Agilent1260 analytical liquid chromatographs
2) detector：Diode array detector, Variable wavelength UV detector
3) chromatographic column：Zorbax Eclipse PlusC18 columns, 2.1 × 150mm, 3.5 μm；
4) flow velocity：0.5mL·min-1；
5) column temperature：25℃
6) sampling volume：2μL；
7) analysis time：25min；
8) mobile phase：C acetonitriles (chromatographically pure)；D high purity waters；
9) eluent gradient elution program is shown in Table 1；
To IQ content detections in barbecue cake in embodiment 1 and embodiment 2, the result shows that, embodiment 1 is than barbecue in embodiment 2
IQ contents low 42% or more in cake.
Claims (1)
1. the method for 2- amino -3- methylimidazoles simultaneously (4,5-f) quinoline production quantity, feature exist in a kind of reduction high temperature meat product
In the high temperature meat product for processing temperature higher than 110 DEG C or more controls starch 1%-20%, vitamin C in meat products dispensing
0.01%-1%, vitamin E 0.01%-1%, pepper powder 0.01%-1%, salt 1%-3.5%, whole raw materials are after mixing
Refrigeration stands 30-120min in refrigerator, then carries out maturation, and maturation temperature is controlled in the lowest temperature for not influencing manufactured goods quality
Degree.
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Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN103535750A (en) * | 2013-09-22 | 2014-01-29 | 中国农业科学院农产品加工研究所 | Method for reducing content of heterocyclic amine in roasted mutton patties |
| CN105285732A (en) * | 2015-11-30 | 2016-02-03 | 天津科技大学 | Processing method for controlling content of heterocyclic amines in fried meat product |
| CN105795358A (en) * | 2016-03-14 | 2016-07-27 | 江南大学 | Reduction method of heterocyclic amine content in roasted beef patties based on mixed natural spices |
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| CN103535750A (en) * | 2013-09-22 | 2014-01-29 | 中国农业科学院农产品加工研究所 | Method for reducing content of heterocyclic amine in roasted mutton patties |
| CN105285732A (en) * | 2015-11-30 | 2016-02-03 | 天津科技大学 | Processing method for controlling content of heterocyclic amines in fried meat product |
| CN105795358A (en) * | 2016-03-14 | 2016-07-27 | 江南大学 | Reduction method of heterocyclic amine content in roasted beef patties based on mixed natural spices |
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