CN111657420A - Method for reducing benzo (a) pyrene content in areca nut of smoked fruit - Google Patents

Method for reducing benzo (a) pyrene content in areca nut of smoked fruit Download PDF

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CN111657420A
CN111657420A CN202010541690.7A CN202010541690A CN111657420A CN 111657420 A CN111657420 A CN 111657420A CN 202010541690 A CN202010541690 A CN 202010541690A CN 111657420 A CN111657420 A CN 111657420A
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benzo
pyrene
areca
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罗凤莲
傅孝美
李宗军
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Hunan Agricultural University
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
    • A23L5/21—Removal of unwanted matter, e.g. deodorisation or detoxification by heating without chemical treatment, e.g. steam treatment, cooking
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
    • A23L5/27—Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption
    • A23L5/276—Treatment with inorganic compounds

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Abstract

A method for reducing the content of benzo (a) pyrene in areca nuts of smoked fruits is characterized in that in the traditional processing process of dry areca nuts of smoked fruits, the dry areca nuts of smoked fruits are cleaned according to the material-liquid ratio of 1:3-1:5 adding water, and soaking at 50-70 deg.C for 6-10 min; in the seed boiling process, the cleaned dry tobacco fruit areca nuts are mixed according to the material-liquid ratio of 1:2-1:4 adding 2-3% sodium hydroxide solution, stirring, and soaking at 95-105 deg.C for 30-40 min. According to the invention, on the basis of the traditional processing technology of the areca nut of the tobacco fruit, through the process optimization of two stages of cleaning and seed boiling, the total reduction rate of the residual quantity of benzo (a) pyrene from the dry fruit of the areca nut of the tobacco fruit to the finished product can reach 61.93%, the reduction rate of benzo (a) pyrene in the areca nut finished product is improved by 32.41% compared with the benzo (a) pyrene in the traditional areca nut finished product of the tobacco fruit, and when the dry basis content of benzo (a) pyrene in the areca nut of the tobacco fruit which is processed primarily is controlled below 13 mu g/kg, the dry basis content of benzo (a) pyrene after being processed deeply into the areca nut product of the tobacco fruit can be controlled below 5 mu g/kg.

Description

Method for reducing benzo (a) pyrene content in areca nut of smoked fruit
Technical Field
The invention relates to a betel nut deep processing technology, in particular to a method for reducing the residual quantity of benzo (a) pyrene in betel nuts of smoked fruits processed from dried betel nuts of smoked fruits.
Background
Betel nut (Areca catechu lin.) is a fruit of Areca plants of palmaceae, and has various functions of helping digestion, sterilizing, depressing qi and the like as the first four southern Chinese medicines. The arecoline, polyphenol and other substances in the areca have a plurality of physiological functions, for example, the arecoline is beneficial to improving the gastrointestinal function, can promote gastrointestinal peristalsis, digestive juice secretion and the like, can regulate insulin secretion, has the effect of adjuvant therapy of diabetes, and has the effects of bacteriostasis, inflammation diminishing and the like; the betel nut phenolic substances and flavonoids can effectively remove free radicals, and have physiological functions of resisting oxidation and relieving fatigue.
In Hunan, fresh betel nuts can be further processed into smoked betel nuts for direct chewing by people. Traditionally, the areca nuts of the smoked nuts are prepared by using dry areca nuts prepared by primary processing and smoking drying of fresh areca nuts as production raw materials and performing the working procedures of cleaning, steaming, baking, flavoring and the like, wherein the cleaning refers to adding water into a stirring cylinder to immerse the dry areca nuts of the smoked nuts, the steaming refers to immersing the dry areca nuts of the smoked nuts, which are cleaned, in alkali liquor with the mass concentration of about 1% for about 10min, the baking refers to baking the areca nuts with cooked seeds by a baking machine to dissipate part of water, and the flavoring refers to mixing the ingredient liquid with the areca nuts to endow the areca nuts with flavor. During the smoking and roasting process of the dry areca nuts, the wood chips are smoked by dense smoke generated by burning the wood chips with dark fire, and a plurality of toxic and harmful substances including benzo (a) pyrene and other aromatic hydrocarbon compounds are generated in the incomplete burning process of the wood chips. In recent years, the market for selling edible areca nuts in Hunan has spread all over the country, the industrial scale is continuously expanded, the tobacco areca nuts occupy the wide consumption market, and the edible safety is also important. However, the safety problem of benzo (a) pyrene in betel nut is less studied.
Disclosure of Invention
The technical problem to be solved by the invention is to provide a method for reducing the content of benzo (a) pyrene in the areca nut of the smoked fruit, which is to further reduce the residual amount of benzo (a) pyrene in the finished product of the areca nut of the smoked fruit by optimizing the process parameters of two key control procedures of seed boiling and cleaning in the processing process of the dry areca nut of the smoked fruit, thereby improving the safety of the areca nut of the smoked fruit.
In order to solve the technical problems, the technical scheme adopted by the invention is as follows: a method for reducing benzo (a) pyrene content in areca nut of smoked fruit comprises soaking the dry areca nut of smoked fruit in water at 50-70 deg.C for 6-10min in a cleaning procedure according to a material-liquid ratio of 1:3-1:5 in the traditional processing process of the dry areca nut of smoked fruit; in the seed boiling process, the cleaned dry tobacco fruit areca nuts are added into a sodium hydroxide solution with the mass concentration of 2% -3% according to the material-liquid ratio of 1:2-1:4, and are soaked for 30-40min at 95-105 ℃ after being stirred uniformly.
In the cleaning process, preferably, the dry tobacco fruit betel nut is soaked in water at 60-70 ℃ for 6-8min according to the material-liquid ratio of 1:3-1:4, or the dry tobacco fruit betel nut is soaked in water at 50-60 ℃ for 8-10min according to the material-liquid ratio of 1:4-1: 5; preferably, the dry tobacco fruit areca nuts are soaked in water at 60 ℃ for 6min according to the material-liquid ratio of 1:3, at the moment, the reduction rate of benzo (a) pyrene in the dry tobacco fruit areca nuts after cleaning is 21.57%, and the content difference of benzo (a) pyrene before and after cleaning is very obvious.
In the seed boiling process, preferably, a sodium hydroxide solution with the mass concentration of 2-2.5% is added into the cleaned dry tobacco fruit betel nut according to the material-liquid ratio of 1:2-1:3, the mixture is uniformly stirred and then soaked for 35-40min at the temperature of 95-100 ℃, or the sodium hydroxide solution with the mass concentration of 2.5-3% is added into the cleaned dry tobacco fruit betel nut according to the material-liquid ratio of 1:3-1:4, and the mixture is uniformly stirred and then soaked for 30-35min at the temperature of 100-105 ℃; preferably, the cleaned dry tobacco fruit betel nut fruits are added with a sodium hydroxide solution with the mass concentration of 2% according to the material-liquid ratio of 1:3, the mixture is stirred uniformly and soaked for 35min at 100 ℃, at the moment, after seeds are boiled, the reduction rate of benzo (a) pyrene in the dry tobacco fruit betel nut fruits is 43.13%, the content difference of benzo (a) pyrene before and after the seeds are boiled is very obvious, and the appearance quality of the tobacco fruit betel nuts is not obviously influenced under the condition.
The method is based on the traditional processing technology of the areca nuts of the smoked fruits (comprising the procedures of cleaning, cooking, baking, flavoring and the like), takes the dry areca nuts of the smoked fruits as a test material, and optimizes the technological parameters of the cleaning procedure and the seed cooking procedure by utilizing a single-factor test and a response surface test so as to reduce the residual quantity of benzo (a) pyrene in the areca nuts of the smoked fruits. Through the process optimization of two stages of cleaning and seed boiling, the total reduction rate of the residual quantity of benzo (a) pyrene from the dry fruit of the areca nut to the finished product of the areca nut can reach 61.93%, compared with the traditional processing process, the reduction rate of benzo (a) pyrene in the finished product of the areca nut is improved by 32.41%, so that the calculation can be carried out, when the dry basis content of benzo (a) pyrene in the initially processed areca nut is controlled below 13 mu g/kg, the dry basis content of benzo (a) pyrene after the areca nut product of the areca nut is prepared by deep processing can be controlled below 5 mu g/kg, and the research provides reference for the safety control of benzo (a) pyrene in the production of edible are.
Drawings
FIG. 1 is a graph showing the relationship between the soaking temperature and the reduction rate of benzo (a) pyrene.
FIG. 2 is a graph showing the relationship between the soaking time and the reduction rate of benzo (a) pyrene.
FIG. 3 is a graph showing the relationship between the feed-to-liquid ratio and the reduction rate of benzo (a) pyrene.
FIG. 4 is a graph showing the relationship between the kind of base and the reduction rate of benzo (a) pyrene.
FIG. 5 is a graph showing the relationship between the concentration of sodium hydroxide and the reduction rate of benzo (a) pyrene.
FIG. 6 shows the betel nut skins after cooking seeds in 2% and 2.5% NaOH solutions.
FIG. 7 is a graph of seed cooking time versus benzo (a) pyrene reduction.
FIG. 8 is a graph showing the relationship between the feed-to-liquid ratio and the reduction rate of benzo (a) pyrene.
FIG. 9 is a graph of contour lines and response surface of interaction of base concentration and seed cooking time on the reduction rate of benzo (a) pyrene.
FIG. 10 is a graph of contour lines and response surface of interaction of base concentration and feed-to-liquid ratio on the reduction rate of benzo (a) pyrene.
FIG. 11 is a graph of contour lines and response surface of interaction of seed cooking time and feed-to-liquid ratio on reduction rate of benzo (a) pyrene.
FIG. 12 is a graph of the surface of dried fruit under different conditions of the seed cooking process.
In fig. 9 to 11, the upper diagram is a contour diagram, and the lower diagram is a response surface diagram.
Detailed Description
Test materials: dried tobacco areca (hereinafter referred to as "dry areca") is obtained from some areca deep processing enterprise.
Determination of benzo (a) pyrene content: taking the areca/dry fruit of the smoked fruit, chopping the areca/dry fruit, weighing 1g of a sample (accurate to 0.0001g) in a 25mL centrifuge tube with a plug, and mixing the sample with the dry fruit according to the material-liquid ratio of 1:6 adding acetonitrile as extraction solvent, vortexing and oscillating for 0.5min, ultrasonic extracting at 50 deg.C for 8min, centrifuging at 4000r/min for 5min, and sucking supernatant. The extraction process was repeated once. Mixing the supernatants, blowing to dry by a nitrogen blowing instrument, carrying out vortex redissolution by using 1mL of acetonitrile, filtering sample liquid by using a 0.22 mu m microporous filter membrane, injecting the sample liquid into a sample injection vial, and determining the content of benzo (a) pyrene by using a high performance liquid chromatography-fluorescence detector, wherein the chromatographic conditions are as follows: a chromatographic column: shimadzu WndaSilC 18-WR (4.6X 250mm, 5 μm), column temperature 35 ℃, mobile phase: acetonitrile-water (volume ratio) 83:17, flow rate 1mL/min, fluorescence detection wavelength: the excitation wavelength was 384nm and the emission wavelength was 406 nm.
Calculation formula of benzo (a) pyrene content:
Figure BDA0002539163520000041
in the above formula:
x-benzo (a) pyrene content in the areca catechu extract, microgram/kg (mug/kg),
p-concentration of benzo (a) in the extract from the standard curve, ng/mL (ng/mL),
v-final volume of sample, milliliter (mL),
w-sample mass, grams (g).
Example 1
1.1 cleaning Process optimization Single factor test
Taking dry fruits of the same production batch in a beaker, adding water for soaking, putting the beaker in a constant-temperature water bath kettle for heat preservation for a certain time, taking out the dry fruits, draining the surface water, chopping the dry fruits, measuring the water content according to GB5009.3-2010, measuring the content of benzo (a) pyrene, converting the benzo (a) pyrene content into the benzo (a) pyrene content in dry substances of areca nuts of the smoked fruits, making three samples in parallel, and taking an average value. And selecting three factors of soaking temperature, soaking time and material-liquid ratio during washing to perform a single-factor test by taking the reduction rate of the benzo (a) pyrene residue in the dried fruits before and after washing as an evaluation index.
(1) Influence of soaking temperature on reduction rate of benzopyrene in dried fruit during cleaning
Setting the water temperature for cleaning dry fruit at 40, 50, 60, 70, 80 deg.C, adding water according to the material-liquid ratio of 1:3(W/W), placing in a water bath, soaking at constant temperature for 10 min.
(2) Influence of soaking time on reduction rate of benzopyrene in dried fruit during cleaning
Adding clear water at 60 ℃ according to the material-liquid ratio of 1:3(W/W), and soaking and cleaning in a constant-temperature water bath for 2min, 6min, 10min, 14 min and 18min respectively.
(3) Influence of feed liquid ratio on reduction rate of benzopyrene in dry fruit
Adding clear water at 60 deg.C according to material-liquid ratio of 1:2, 1:3, 1:4, 1:5, and 1:6(W/W), respectively, soaking and cleaning in constant temperature water bath for 6 min.
1.2 optimization of seed cooking Process Single factor test
Putting the cleaned dry fruits in the same production batch into a beaker, adding an alkali solution with a certain concentration according to a material-liquid ratio of 1:3, soaking for a certain time in a constant-temperature water bath kettle at 100 ℃, taking out, washing the surfaces of the dry fruits with clear water, draining the water on the surfaces, chopping, measuring the water content according to GB5009.3-2010, measuring the benzo (a) pyrene content in the benzo (a) pyrene, converting the benzo (a) pyrene content into the benzo (a) pyrene content in the dry substance of the areca nuts of the smoked fruits, and repeating the treatment for three times. The reduction rate of benzo (a) pyrene residue in dried fruits before and after seed boiling is used as an evaluation index, and four factors of alkali type, alkali concentration, alkali boiling time and material-liquid ratio are selected to perform a single-factor test.
(1) Influence of different types of alkali liquor on benzopyrene content in dried fruit during seed boiling
Selection of Na2CO3、NaHCO3、NaOH、Ca(OH)2As a seed cooking alkali, the mass concentration of the added alkali liquor is fixed to be 2%, and the alkali liquor is added according to the material-liquid ratio of 1: 3. Stirring, and boiling in 100 deg.C water bath for 30 min.
(2) Influence of different alkali liquor concentrations on benzopyrene content in dried fruit during seed cooking
Selecting NaOH as a seed cooking alkali, adding the alkali liquor with the mass concentration of 0.5, 1, 1.5, 2, 2.5 and 3 percent in a material-liquid ratio of 1:3, stirring and uniformly mixing, and placing in a 100 ℃ water bath kettle for cooking seeds for 30min at constant temperature.
(3) Influence of different alkali cooking time on benzopyrene content in dried fruit during seed cooking
Selecting NaOH as a seed cooking alkali, adding alkali liquor with the mass concentration of 2%, adding alkali liquor according to the material-liquid ratio of 1:3, stirring and uniformly mixing, and cooking seeds for 10, 20, 30, 40, 50 and 60min at constant temperature in a 100 ℃ water bath kettle respectively.
(4) Influence of different feed liquid ratios on benzopyrene content in dried fruit during seed cooking
Selecting NaOH as a seed cooking alkali, fixing the mass concentration of the added alkali liquor to be 2%, adding the alkali liquor according to the material-liquid ratio of 1:1, 1:2, 1:3, 1:4, 1:5 and 1:6 respectively, stirring and uniformly mixing, and placing in a 100 ℃ water bath kettle for cooking seeds for 30min at constant temperature.
1.3 response surface test
Three factors of alkali liquor concentration, alkali cooking time and material-liquid ratio during seed cooking are selected as response factors, the reduction rate of benzo (a) pyrene before and after seed cooking is used as a response value, a response surface test is designed, and the response factors and the level design are shown in table 1.
TABLE 1 response factor and level design table for response surface analysis
Figure BDA0002539163520000061
1.4 Total reduction Rate detection of benzo (a) pyrene in Areca catechu L after optimization of Process
Taking dry fruits of the same batch, wherein one part of the dry fruits are made into a tobacco fruit betel nut finished product according to the traditional production process flow, the other part of the cleaning and seed boiling process sets process parameters according to the optimized result of the test, and the other process condition parameters are unchanged and refer to the traditional process production parameters. And respectively measuring the residual quantity of benzo (a) pyrene in the dried fruit and the areca nut finished product of the smoked fruit under the process condition, and calculating the total reduction rate of the benzo (a) pyrene.
1.5 analysis of results
The experimental result data are analyzed by excel2019 and Design expert.V8.0.6.1 analysis software for data statistics.
1.5.1 cleaning Process Single factor test results analysis
(1) Influence of soaking temperature on reduction rate of benzo (a) pyrene in dried fruit during cleaning
The data and results of the effect of the soaking temperature on the reduction rate of benzo (a) pyrene in the dried fruits during washing are shown in Table 2.
TABLE 2 influence of soaking temperature on the reduction rate of benzo (a) pyrene
Figure BDA0002539163520000062
Figure BDA0002539163520000071
Note: the letters in the same column are different and have significant difference (P < 0.05), and the letters in the same column are the same and have no significant difference (P > 0.05); indicates that the difference is significant, P < 0.05, and indicates that the difference is very significant, P < 0.01. The same applies below.
Referring to FIG. 1, the soaking temperature has no significant effect on the reduction rate of benzopyrene (P > 0.05), and the reduction rate of benzo (a) pyrene in the dried fruits before and after washing shows fluctuation with the increase of the washing temperature. The benzo (a) pyrene in the dried fruit is reduced along with the falling of the soot during the cleaning process, but the influence of the water temperature during the cleaning process on the residual amount of the benzo (a) pyrene is not large. The soaking temperature of 60 ℃ can be selected to clean the dried fruits in combination with the practical production of factories and the energy conservation.
(2) Influence of soaking time on reduction rate of benzo (a) pyrene in dried fruit during cleaning
The data and results of the effect of soaking time on the reduction rate of benzo (a) pyrene in dried fruits during washing are shown in Table 3.
TABLE 3 Effect of soaking time on benzo (a) pyrene reduction
Figure BDA0002539163520000072
Referring to fig. 2, the soaking time during cleaning has a very significant influence on the reduction rate of benzo (a) pyrene (P is less than 0.01), the reduction rate of benzo (a) pyrene when the cleaning time is 6min has a significant difference with the reduction rate of benzo (a) pyrene when the cleaning time is 2min, the reduction rate of benzo (a) pyrene is obviously increased, and after the cleaning time exceeds 6min, the reduction rate of benzo (a) pyrene has no significant difference. Therefore, the cleaning effect of the betel nut is best when the cleaning time is 6 min.
(3) Influence of feed liquid ratio on reduction rate of benzo (a) pyrene in dry fruit
The data and results of the effect of the washed liquid on the reduction rate of benzo (a) pyrene in betel nut are shown in table 4.
TABLE 4 influence of feed liquid ratio on the reduction rate of benzo (a) pyrene
Figure BDA0002539163520000081
In the combined reference of FIG. 3, the feed liquid ratio has a very significant influence on the reduction rate of benzo (a) pyrene (P is less than 0.01) during cleaning, the reduction rate of benzo (a) pyrene has a significant difference with other feed liquid ratios when the feed liquid ratio is 1:2, and the reduction rate of benzo (a) pyrene is increased to 18-22% when the feed liquid ratio is less than 1: 2. When clean water is added according to the material-liquid ratio of 1:3, the clean water can completely submerge all the dry fruits, so that the surfaces of all the dry fruits are fully contacted with the clean water, and the soot on the surfaces of the dry fruits is cleaned. As the ratio of the material to the liquid is continuously increased, the cleaning effect is basically kept constant.
1.5.2 Single factor test result analysis of seed cooking Process
(1) Influence of alkali species on reduction rate of benzo (a) pyrene in dried fruit during seed cooking
The relationship between the alkali type added in the seed cooking stage and the reduction rate of benzo (a) pyrene before and after seed cooking is shown in FIG. 4.
As can be seen from FIG. 4, when sodium hydroxide is added to the cooked seeds, the reduction rate of benzo (a) pyrene in the dried fruits is the greatest, and the alkali species having the influence on benzo (a) pyrene from large to small are sequentially NaOH > Na2CO3＞Ca(OH)2＞NaHCO3And is more than clear water. Na (Na)2CO3And NaHCO3Are all weak bases, but Na2CO3More basic, Ca (OH)2NaOH and NaOH are strong bases, but due to Ca (OH)2Poor water solubility, Ca (OH)2Water of (2)The alkalinity of the solution is lower than that of the aqueous NaOH solution. From this, it is presumed that the effect of reducing benzo (a) pyrene may be positively correlated with the alkali strength of the seed-cooking solution. Compared with the method of directly cooking seeds with clear water, NaOH is added during seed cooking to have the greatest influence on benzo (a) pyrene, the reduction effect is the most obvious, and NaHCO is used3The effect of (3) is the weakest.
(2) Influence of sodium hydroxide concentration on reduction rate of benzo (a) pyrene in dried fruit during seed cooking
The effect of NaOH concentration on the reduction of benzo (a) pyrene in Areca catechu when cooking seeds is shown in Table 5.
TABLE 5 Effect of sodium hydroxide concentration on the reduction of benzopyrene in dried fruits
Figure BDA0002539163520000082
Figure BDA0002539163520000091
Referring to fig. 5, the mass concentration of sodium hydroxide has a very significant effect (P < 0.01) on the reduction rate of benzo (a) pyrene, when the mass concentration of sodium hydroxide is 2% and 2.5%, the reduction rate of benzo (a) pyrene is significantly increased and shows significant difference, when the mass concentration of sodium hydroxide is less than 2.5%, the reduction rate of benzo (a) pyrene is reduced along with the reduction of the mass concentration of sodium hydroxide, and when the mass concentration of sodium hydroxide is greater than 2.5%, the reduction rate of benzo (a) pyrene is not significantly different. However, the higher the mass concentration of sodium hydroxide, the greater the damage to the epicarp of the dried fruit, the more the fiber of the betel nut floats, so that the phenomenon of fluffing on the surface of the betel nut is formed, and the quality of the betel nut is influenced, and the comparison between 2% alkali boiling and 2.5% alkali boiling fluffing is shown in fig. 6. In conclusion, 2% of NaOH lye is selected to boil the seeds.
(3) Influence of seed boiling time on reduction rate of benzo (a) pyrene in areca
The effect of the alkaline cooking time on the reduction rate of benzo (a) pyrene in betel nut is shown in table 6.
TABLE 6 influence of seed cooking time on the reduction of benzo (a) pyrene in Arecae semen
Figure BDA0002539163520000092
Referring to fig. 7, the reduction rate of benzo (a) pyrene is greatly influenced by the seed boiling time (P is less than 0.01), when the seed boiling time is less than 30 minutes, the reduction rate of benzo (a) pyrene in betel nut is reduced along with the reduction of the seed boiling time, and when the seed boiling time is more than 30 minutes, the reduction rate of benzo (a) pyrene is not significantly different. The longer the seed boiling time is, the greater the damage effect on the epidermis of the dry fruit is, and when the seed boiling time is 50min, the epidermis fiber of the dry fruit is seriously floated, the surface is obviously fluffed, and the appearance quality of the betel nuts is influenced. In view of the above, the seed cooking time is preferably 30 minutes.
(4) Influence of feed liquid on reduction rate of benzo (a) pyrene in dry fruit during seed cooking
The effect of the feed liquid ratio on the reduction rate of benzo (a) pyrene in betel nut is shown in table 7.
TABLE 7 Effect of feed liquid ratio on benzo (a) pyrene reduction ratio in Areca catechu
Figure BDA0002539163520000101
Referring to fig. 8, the effect of the feed liquid ratio on the reduction rate of benzo (a) pyrene is very significant (P is less than 0.01) when cooking seeds, and when the feed liquid ratio is 1:2, the reduction rate of benzo (a) pyrene is significantly different from that of the feed liquid ratio of 1: 1. When the liquid-material ratio is more than 2, the reduction rate of benzo (a) pyrene has no significant difference. In conclusion, the ratio of 1:2 is selected. 1.5.3 analysis of response surface test results
(1) Response surface test results
The response surface test protocol and test results are shown in table 8.
Table 8 response surface test protocol and results
Figure BDA0002539163520000102
Figure BDA0002539163520000111
(2) Analysis of variance
The results of the anova are shown in table 9.
TABLE 9 response surface regression equation analysis of variance
Figure BDA0002539163520000112
The regression equation of the reduction rate of benzo (a) pyrene in areca nut of the smoked fruit is as follows:
benzo (a) pyrene reduction rate 30.20+4.67 a + 1.70B + 5.32C-0.77 a B +0.28 a C-0.29B C-0.034 a2+3.39*B2+2.73*C2。
As can be seen from the above table, the P value of the model is 0.0007, the fitting of the regression equation is significant, the P value of the mismatching term is 0.1856 > 0.05, which indicates that the model is not significant, no mismatching factor exists, and the model has statistical significance. Correction decision coefficient R of model20.9532, adjusting the decision coefficient R2 Adj0.8931, the coefficient of variation is 5.73%, which shows that the model has better fitting performance and can be used for preliminary analysis and prediction of the influence effect of the seed boiling process on benzo (a) pyrene in dried fruits. It can be seen from the data that the effects of a and C are extremely significant and the effect of B is significant in the first order of the equation. In the quadratic term B2The effect is extremely pronounced, C2The effect was significant and all interactions showed no significant effect. The reduction rate of the alkali mass concentration and the feed liquid ratio to benzo (a) pyrene shows very obvious influence, wherein the influence of the feed liquid ratio is slightly larger than the alkali concentration, and the influence of the seed boiling temperature is minimum.
(3) Response surface interaction analysis
According to a regression equation, fixing one independent variable, drawing a contour map and a response surface map of interaction of the other two independent variables, and further analyzing the influence of the interaction of alkali concentration, seed boiling time and feed-liquid ratio on the reduction rate of benzo (a) pyrene. The results are shown in FIGS. 9 to 11.
As can be seen from FIG. 9, when the feed-liquid ratio is fixed, the reduction rate of benzo (a) pyrene is obviously increased along with the increase and decrease of the alkali concentration within the range of 25-35min of the seed boiling time, and the reduction rate of benzo (a) pyrene at the seed boiling time of about 29min is lower than that at the two seed boiling times. As can be seen from FIG. 10, the reduction rate of benzo (a) pyrene increases with the increase of alkali concentration and feed-to-liquid ratio in the fixed seed cooking time, and the higher the alkali concentration and the higher the feed-to-liquid ratio, the higher the reduction rate of benzo (a) pyrene. As can be seen from FIG. 11, the contour plot is circular, the interaction between the feed-liquor ratio and the seed-cooking time is not significant, and when the alkali concentration is fixed, under the conditions of proper seed-cooking time and high feed-liquor ratio, higher benzo (a) pyrene reduction rate can be obtained. In conclusion, under the conditions of high alkali concentration and high material-liquid ratio, the proper seed boiling time is selected, and the reduction effect on benzo (a) pyrene is best. In addition, it can be seen from the three graphs that the alkali concentration and feed liquor ratio have a significant effect on the reduction rate of benzo (a) pyrene, while the influence on the seed boiling time is small, which is consistent with the results of anova.
(4) Determination of optimum seed cooking process conditions
Further analysis of the equation by software shows that the optimal seed cooking process is that the alkali mass concentration is 2.5%, the seed cooking time is 35min, the feed-liquid ratio is 1:3 (set as a first group), and the predicted value of the reduction rate of benzo (a) pyrene under the condition is 47.19%. 3 times of verification tests are carried out, the reduction rate of the obtained benzo (a) pyrene is 47.26 percent, the deviation from the predicted value is 0.15 percent, because the quality concentration of alkali is too high and the damage to the areca peel is great when the seed boiling time is too long, the quality of the areca of the smoked fruit is influenced, in order to reduce the benzo (a) pyrene residue on the premise of not seriously affecting the quality of areca nuts of smoked fruits, the optimal process for reducing the alkali mass concentration or shortening the seed boiling time is selected from the software analysis results and is respectively verified as 2.5% of the alkali mass concentration, 25min of the seed boiling time, 1:3 of the material-liquid ratio (set as a second group) and 2.11% of the alkali mass concentration, 35min of the seed boiling time and 1:3 of the material-liquid ratio, the model predicted values are respectively 45.91% and 43.92%, and the third optimization parameter is corrected as 2% of the alkali mass concentration, 35min of the seed boiling time and 1:3 of the material-liquid ratio (set as a third group) in consideration of the operability of the conditions. The values tested by verification under the two conditions are 45.06% and 43.13%, the deviation is 1.9% and 1.8%, the difference between the residual amounts of benzo (a) pyrene before and after seed cooking is extremely obvious (P is less than 0.01), the reliability of the model is verified, the seed cooking process parameters can be optimized by a response surface method to improve the reduction rate of benzo (a) pyrene, and the method has certain practical guidance value. In a verification test, the skins of the dry fruits cooked from the seeds with the alkali concentration of 2.5 percent have fuzzing (the first group and the second group) in different degrees, and the skins of the dry fruits cooked from the seeds with the alkali concentration of 2 percent are not damaged, so that the seed cooking process parameters of the alkali concentration of 2 percent, the seed cooking time of 35min and the material-liquid ratio of 1:3 can be selected on the premise of ensuring the quality of edible betel nuts. The skin of the dried fruit under different seed cooking conditions is shown in FIG. 12.
1.5.4 Total reduction rate of benzo (a) pyrene in Arecae semen after optimization of process
According to the results of the cleaning process optimization and the seed boiling process optimization, the cleaning process parameters are set as the cleaning temperature of 60 ℃, the cleaning time of 6min and the material-liquid ratio of 1:3, the seed boiling process parameters are set as the alkali type of NaOH, the alkali mass concentration of 2%, the seed boiling time of 35min and the material-liquid ratio of 1:3, the other processing parameters are consistent with the traditional processing parameters of the tobacco fruit betel nut, the tobacco fruit betel nut finished product is prepared under the conditions, the total reduction rate from the dry fruit to the finished product benzo (a) pyrene is 61.93%, the difference of the benzo (a) pyrene residual quantity before and after processing is obvious (P is less than 0.01), and compared with the traditional processing process, the optimized benzo (a) pyrene reduction rate is improved by 32.41%.
1.5.5 summary
The cleaning process parameters are further optimized through a single-factor test to improve the reduction effect of the benzo (a) pyrene, and the test result shows that the cleaning temperature has no significant influence on the benzo (a) pyrene content, the longer the cleaning time is, the larger the material-liquid ratio is, the larger the reduction rate of the benzo (a) pyrene is, the material-liquid ratio is 1:3, the cleaning time is 6min, and the cleaning temperature is 60 ℃, and the reduction rate of the benzo (a) pyrene can reach 21.57%.
And further optimizing seed boiling process parameters through a single factor test and a response surface test to improve the reduction effect of benzo (a) pyrene. The test result shows that the alkali type with the best effect of reducing benzo (a) pyrene is NaOH, the higher the alkali concentration during seed boiling, the larger the feed-liquid ratio and the longer the seed boiling time, the more remarkable the influence on the benzo (a) pyrene content in the betel nut is, wherein the influence on the benzo (a) pyrene by the feed-liquid ratio and the alkali mass concentration is extremely remarkable. When the alkali mass concentration is 2.5%, the seed boiling time is 35min, and the material-liquid ratio is 1:3, the reduction rate of benzo (a) pyrene in the betel nut is the largest, and considering the damage of the alkali boiling to the betel nut epidermis, the alkali mass concentration is 2%, the material-liquid ratio is 1:3, the seed boiling time is 35min, and the reduction rate of benzo (a) pyrene is 43.13%.
In the processing process of the tobacco fruit betel nut, through optimization of two process stages of cleaning and seed boiling, the total reduction rate of benzo (a) pyrene residues in the tobacco fruit betel nut can reach 61.93%, and is improved by 32.41% compared with the benzo (a) pyrene residues before optimization, so that calculation can be carried out, when the dry basis content of benzo (a) pyrene in the primarily processed tobacco fruit betel nut is controlled to be below 13 mu g/kg, the dry basis content of benzo (a) pyrene can be controlled to be below 5 mu g/kg after the edible tobacco fruit betel nut product is prepared through deep processing, and the research provides reference for safety control of benzo (a) pyrene in the production of the edible tobacco fruit betel nut.
Example 2
Taking dry fruits in the same batch as the section 1.4 in the example 1, adding water into the dry fruits according to the material-liquid ratio of 1:4, soaking at 50 ℃ for 8min, taking out the dry fruits, adding a sodium hydroxide solution with the mass concentration of 2.5% into the cleaned dry fruits according to the material-liquid ratio of 1:2, soaking at 105 ℃ for 40min after uniformly stirring, and further preparing the tobacco fruit betel nut finished product according to the baking, flavoring and other working procedures of the traditional tobacco fruit betel nut preparation method. Through detection, the benzo (a) pyrene reduction rate of the finished product of the areca nut of the smoked fruit is 58.09%, which is improved by 27.94% compared with the areca nut of the smoked fruit prepared by the same batch of dry fruits according to the traditional production process in section 1.4 of the embodiment 1.
Example 3
Taking dry fruits in the same batch as the section 1.4 in the example 1, adding water into the dry fruits according to the material-liquid ratio of 1:5, soaking at 70 ℃ for 10min, taking out the dry fruits, adding 3% of sodium hydroxide solution according to the material-liquid ratio of 1:4 into the cleaned dry fruits, uniformly stirring, soaking at 95 ℃ for 30min, and further preparing the tobacco fruit betel nut finished product according to the baking, flavoring and other working procedures of the traditional tobacco fruit betel nut preparation method. Through detection, the reduction rate of benzo (a) pyrene in the finished product of the areca nut of the smoked fruit is 60.86%, which is 31.22% higher than that of the areca nut of the smoked fruit prepared by the dry fruit of the same batch according to the traditional production process in section 1.4 of the embodiment 1.
Example 4
Taking the dried fruits of the same batch as the section 1.4 in the example 1, and mixing the dried fruits according to the material-liquid ratio of 1:3 adding water to the cleaned dry fruits, soaking the cleaned dry fruits at 60 ℃ for 6min, taking out the dry fruits, adding a sodium hydroxide solution with the mass concentration of 2% into the cleaned dry fruits according to the material-to-liquid ratio of 1:3, uniformly stirring, soaking the cleaned dry fruits at 100 ℃ for 35min, and further preparing the tobacco fruit betel nut finished products according to the procedures of baking, flavoring and the like of the traditional tobacco fruit betel nut preparation method. Through detection, the benzo (a) pyrene reduction rate of the finished product of the areca nut of the smoked fruit is 61.93%, which is 32.41% higher than that of the areca nut of the smoked fruit prepared by the dry fruit of the same batch according to the traditional production process in section 1.4 of the embodiment 1.

Claims (7)

1. A method for reducing the content of benzo (a) pyrene in areca nuts of smoked fruits is characterized in that in the traditional processing process of the dry areca nuts of smoked fruits, the dry areca nuts of smoked fruits are cleaned according to the material-liquid ratio of 1:3-1:5 adding water, and soaking at 50-70 deg.C for 6-10 min; in the seed boiling process, the cleaned dry tobacco fruit areca nuts are mixed according to the material-liquid ratio of 1:2-1:4 adding 2-3% sodium hydroxide solution, stirring, and soaking at 95-105 deg.C for 30-40 min.
2. The method for reducing the benzo (a) pyrene content of areca catechu of tobacco fruit as claimed in claim 1, wherein said cleaning step comprises the steps of mixing dry areca catechu of tobacco fruit in a ratio of 1: adding water at a ratio of 3-1:4, and soaking at 60-70 deg.C for 6-8 min.
3. The method for reducing the content of benzo (a) pyrene in areca nut of smoked fruit as claimed in claim 1, wherein the cleaning step comprises adding water to dry areca nut of smoked fruit at a ratio of 1:4-1:5 at 50-60 deg.C for 8-10 min.
4. The method for reducing the benzo (a) pyrene content of areca catechu of tobacco fruit as claimed in claim 1, wherein said cleaning step comprises the steps of mixing dry areca catechu of tobacco fruit in a ratio of 1:3 soaking in water at 60 deg.C for 6 min.
5. The method for reducing the content of benzo (a) pyrene in areca nuts of smoked fruits as claimed in claim 1, wherein the seed boiling step is to add 2% -2.5% by mass of sodium hydroxide solution into the cleaned dry areca nuts according to the material-to-liquid ratio of 1:2-1:3, stir the mixture evenly, and soak the mixture at 95-100 ℃ for 35-40 min.
6. The method for reducing the benzo (a) pyrene content of areca nut of tobacco fruit as claimed in claim 1, wherein the seed boiling step comprises adding 2.5% -3% by mass sodium hydroxide solution to the cleaned dry areca nut according to the material-to-liquid ratio of 1:3-1:4, stirring, and soaking at 105 ℃ for 30-35min at 100-.
7. The method for reducing the benzo (a) pyrene content of areca nuts as claimed in claim 1, wherein said seed boiling step comprises the step of mixing the cleaned dry areca nuts in a ratio of 1:3 adding 2% sodium hydroxide solution, stirring, and soaking at 100 deg.C for 35 min.
CN202010541690.7A 2020-06-15 2020-06-15 Method for reducing benzo (a) pyrene content in areca nut of smoked fruit Pending CN111657420A (en)

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CN109430685A (en) * 2018-12-03 2019-03-08 中南林业科技大学 A method of BaP in removal betel nut cigarette fruit

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Application publication date: 20200915