CN111919992B - 碳纳米粒子抑制剂及其应用 - Google Patents
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Abstract
本发明提出了碳纳米粒子抑制剂及其应用,属于食品加工技术领域,碳纳米粒子抑制剂包括以下组分及其重量份配比:茶多酚0.03~0.4份;结冷胶1~2份;亚硝酸钠0.008~0.05份。本发明的碳纳米粒子抑制剂能够有效抑制高温加工肉制品中产生的有害物质,尤其是抑制高温加工肉制品过程中产生的苯并芘和碳纳米粒子,有利于人体健康。
Description
技术领域
本发明属于食品加工技术领域,涉及肉制品高温加工过程中产生的有害物抑制技术领域,具体为碳纳米粒子抑制剂及其应用。
背景技术
苯并芘在肉制品煎、炸、熏制和烧烤过程中大量产生,它被国际癌症研究机构列为Ⅰ类致癌物,是国际上公认的毒性最强的多环芳烃类物质,具有极强的致癌性、致畸性、致突变性、生殖毒性、神经毒性。在肉制品加工过程中,脂肪、蛋白质和碳水化合物等在煎、炸、熏制和烧烤等高温条件下发生热裂解反应,再经过一系列复杂的环化和聚合反应产生苯并芘,尤其当食物在发生焦糊现象时,苯并芘的含量比普通食物增加10-20 倍,国内外对于食品中苯并芘的研究主要集中在检测、安全评价和烟熏液的制备上,对于其预防和控制技术很少涉及。
碳纳米粒子是一种以碳元素为基础的新型荧光纳米材料,在透射电子显微镜下呈近球型,平均直径在10nm范围内,主要由碳、氧、氢、氮等元素组成。近年来有研究证明,富含碳水化合物的食品在加热过程中会产生一种具有特殊荧光性的碳质纳米粒子,如烤面包、棕榈糖、焦糖、玉米片、饼干等,尤其在高温加热的肉制品中碳质纳米粒子产生量颇高。且在较高温度下形成的碳纳米粒子具有较高的肝细胞毒性。目前,针对碳纳米粒子的研究主要集中其在食品中含量、结构、性质的分析检测,对其预防控制技术鲜有报道。
因此,对高温加工肉制品中有害物的抑制属于肉制品加工领域中的一个技术难点,对本领域的技术人员来说是一个亟待解决的问题。
发明内容
针对上述肉制品在煎、炸、熏制和烧烤等高温加工条件下容易产生苯并芘和碳纳米粒子等有害物质,对人身体健康产生影响的问题,本发明提出了降低肉制品加工中有害物的抑制剂及其应用,其具体技术方案如下:
一种碳纳米粒子抑制剂,所述碳纳米粒子抑制剂包括以下组分及其重量份配比:
茶多酚 0.03~0.4份;
结冷胶 1~2份;
亚硝酸钠 0.008~0.05份。
进一步限定,所述碳纳米粒子抑制剂包括以下组分及其重量份配比:
茶多酚 0.2份;
结冷胶 1.5份;
亚硝酸钠 0.03份。
上述碳纳米粒子抑制剂在抑制高温加工肉制品过程中产生的有害物质方面的应用。
上述碳纳米粒子抑制剂在抑制高温加工肉制品过程中产生的有害物质方面的应用,所述有害物质为碳纳米粒子和/或苯并芘。
上述碳纳米粒子抑制剂在抑制高温加工肉制品过程中产生有害物质的方法,步骤包括:在待加工的肉制品中加入碳纳米粒子抑制剂,加入水浸泡10~60分钟。
进一步限定,所述肉制品中碳纳米粒子抑制剂的加入量为每千克肉制品中添加20~150毫克的碳纳米粒子抑制剂。
与现有技术相比,本发明的有益效果在于:
1、本发明创造的发明人发现在高温加工肉制品过程会产生碳纳米粒子,同时针对高温加工肉质品中产生的碳纳米粒子发明了一种碳纳米粒子抑制剂,该碳纳米粒子抑制剂可用于抑制高温加工肉制品中产生的碳纳米粒子,将其应用在高温加工的肉制品中能够明显降低高温加工的肉制品中碳纳米粒子的荧光强度,即降低高温加工肉制品过程中产生的碳纳米粒子,将高温加工肉制品中产生的碳纳米粒子降低至少37.5%,将温加工肉制品中产生的碳纳米粒子的粒径减小至1.839nm以下;其对高温加工肉制品中产生的碳纳米粒子抑制效果非常好;利用本发明的抑制剂能够有效抑制肉制品加工过程中产生的有害物质,有利于人体健康。
2、本发明的碳纳米粒子抑制剂还可以用来抑制高温加工肉制品产生的苯并芘,将高温加工肉制品中产生的苯并芘含量抑制至0.0285μg/kg以下,使苯并芘的含量远低于 GB2760-2014《食品安全国家标准食品添加剂使用标准》中规定的5.00μg/kg,苯并芘的抑制效果非常好,同时本发明的抑制剂还可以降低肉制品高温加工过程中产生的亚硝酸钠,可将亚硝酸钠的含量降低至13.8mg/kg以下。
3、本发明碳纳米粒子抑制剂及其应用,其是由茶多酚、结冷胶、亚硝酸钠配置形成的,茶多酚能够起到抗氧化的作用,结冷胶具有保鲜的作用,亚硝酸钠具有护色的作用,三者同时使用可高效促进和保证肉制品营养和安全,包括维持肉制品色泽和水分,改善肉制品的韧度、成型性和切片性,降低肉制品因加工而产生损失、提高高温加工肉制品的出品率,延长肉制品保存期,不影响肉制品的色、香、味。
附图说明
图1为抑制剂添加量对油炸猪肉中苯并芘含量的影响曲线图;
图2为抑制剂添加量对油炸猪肉中硝酸钠含量的影响曲线图;
图3为油炸猪肉中碳纳米粒子粒径大小对其分布的影响;
图4为抑制剂对油炸猪肉中碳纳米粒子光学性质的影响;图4(A)是采用可见光照射;图4(B)是采用紫外光照射;图4(C)是添加抑制剂后采用紫外光照射。
具体实施方式
下面结合附图及实施例对本发明的技术方案进行进一步地解释说明,但本发明并不限于以下说明的实施方式。
实施例1
本实施例的碳纳米粒子抑制,其包括以下组分及其重量份配比:
茶多酚 0.2份;
结冷胶 1.5份;
亚硝酸钠 0.03份。
本实施例的碳纳米粒子的制备方法为分别将0.2克的茶多酚、1.5克的结冷胶和0.03 克的亚硝酸钠混合并拌匀。
本实施例的碳纳米粒子可应用在抑制高温加工猪肉过程中产生的有害物质,其抑制过程为:在待加工的每千克猪肉中加入85毫克的碳纳米粒子抑制剂,加入水浸泡40分钟,平均每千克待加工猪肉中加入50毫升水,之后再进行高温加工。
本实施例的高温加工包括煎、炸、蒸、煮等过程。本实施例中高温加工猪肉过程中产生的有害物质包括碳纳米粒子和/或苯并芘。
实施例2
本实施例的碳纳米粒子抑制,其包括以下组分及其重量份配比:
茶多酚 0.1份;
结冷胶 1.25份;
亚硝酸钠 0.015份。
本实施例的碳纳米粒子的制备方法为分别将0.1克的茶多酚、1.25克的结冷胶和0.015克的亚硝酸钠混合并拌匀。
本实施例的碳纳米粒子可应用在抑制高温加工牛肉过程中产生的有害物质,其抑制过程为:在待加工的每千克牛肉中加入50毫克的碳纳米粒子抑制剂,加入水浸泡25分钟,平均每千克待加工牛肉中加入60毫升水,之后再进行高温加工。
本实施例的高温加工包括煎、炸、蒸、煮等过程。本实施例中高温加工牛肉过程中产生的有害物质包括碳纳米粒子和/或苯并芘。
实施例3
本实施例的碳纳米粒子抑制,其包括以下组分及其重量份配比:
茶多酚 0.3份;
结冷胶 1.75份;
亚硝酸钠 0.04份。
本实施例的碳纳米粒子的制备方法为分别将0.3克的茶多酚、1.75克的结冷胶和0.04克的亚硝酸钠混合并拌匀。
本实施例的碳纳米粒子可应用在抑制高温加工羊肉过程中产生的有害物质,其抑制过程为:在待加工的每千克羊肉中加入120毫克的碳纳米粒子抑制剂,加入水浸泡50 分钟,平均每千克待加工羊肉中加入70毫升水,之后再进行高温加工。
本实施例的高温加工包括煎、炸、蒸、煮等过程。本实施例中高温加工羊肉过程中产生的有害物质包括碳纳米粒子和/或苯并芘。
实施例4
本实施例的碳纳米粒子抑制,其包括以下组分及其重量份配比:
茶多酚 0.03份;
结冷胶 1份;
亚硝酸钠 0.008份。
本实施例的碳纳米粒子的制备方法为分别将0.03克的茶多酚、1克的结冷胶和0.008 克的亚硝酸钠混合并拌匀。
本实施例的碳纳米粒子可应用在抑制高温加工鸡肉过程中产生的有害物质,其抑制过程为:在待加工的每千克鸡肉中加入20毫克的碳纳米粒子抑制剂,加入水浸泡10分钟,平均每千克待加工鸡肉中加入40毫升水,之后再进行高温加工。
本实施例的高温加工包括煎、炸、蒸、煮等过程。本实施例中高温加工鸡肉过程中产生的有害物质包括碳纳米粒子和/或苯并芘。
实施例5
本实施例的碳纳米粒子抑制,其包括以下组分及其重量份配比:
茶多酚 0.4份;
结冷胶 2份;
亚硝酸钠 0.05份。
本实施例的碳纳米粒子的制备方法为分别将0.4克的茶多酚、2克的结冷胶和0.05克的亚硝酸钠混合并拌匀。
本实施例的碳纳米粒子可应用在抑制高温加工鱼肉过程中产生的有害物质,其抑制过程为:在待加工的每千克鱼肉中加入20毫克的碳纳米粒子抑制剂,加入水浸泡10分钟,平均每千克待加工鱼肉中加入40毫升水,之后再进行高温加工。
本实施例的高温加工包括煎、炸、蒸、煮等过程。本实施例中高温加工鱼肉过程中产生的有害物质包括碳纳米粒子和/或苯并芘。
实施例1制备的碳纳米粒子抑制剂对油炸猪肉制品中苯并芘含量的抑制:
取8块原料肉作为试验样,分别加入0mg/kg、20mg/kg、40mg/kg、60mg/kg、80mg/kg、100mg/kg、125mg/kg和150mg/kg的碳纳米粒子抑制剂,浸泡60分钟后均进行油炸加工,冷却后用绞肉机将原料肉搅碎,原料肉为猪肉,分别称取5g试验样搅碎的置于锥形瓶中,加入30ml、2mol/L KOH溶液和2g Na2S·9H2O,KOH溶液的溶剂是由甲醇与水以体积比为9:1的比例制备的,将锥形瓶置于70℃恒温水浴锅中水浴2.5小时,取出锥形瓶加入30ml正乙烷,超声提取30分钟后加入30ml水,摇匀,在黑暗中静置直到正己烷相和水相分层,取上层正乙烷相15ml用吹氮仪吹干,加入1ml甲醇溶解,用0.22μm 的有机滤膜过滤,制备试样液。制备苯并芘标准溶液:称取10mg苯并芘置于棕色容量瓶中,用试样液定容,再稀释至100倍,用甲醇溶液配制质量浓度为0μg/ml、0.002μg/ml、 0.005μg/ml、0.01μg/ml、0.02μg/ml、0.05μg/ml、0.1μg/ml和0.5μg/ml的标准溶液作为对比,用0.22μm的有机滤膜过滤;用HC-C18色谱柱进行色谱测定,结果参见图1,添加抑制剂后,原料肉中苯并芘含量为0.0285μg/kg以下,远低于GB 2760-2014《食品安全国家标准食品添加剂使用标准》中规定的5.00μg/kg;根据GB5009.33-2016,通过比色法测定猪肉中亚硝酸钠的残留量,参见图2,使用抑制剂后亚硝酸钠含量降低到 13.8mg/kg以下,远低于标准中规定的150mg/kg。
实施例1制备的碳纳米粒子抑制剂对油炸猪肉制品中碳纳米粒子含量的抑制:
称取上述搅碎的试验样50g溶于含有100ml乙醇的锥形瓶中,将锥形瓶置于恒温振荡器中持续搅拌24h,离心去除大颗粒,收集上清液置于旋转蒸发仪中去除乙醇,蒸发至浸膏状,加入水溶解,用氯仿萃取,收集水相,用3.5kDa分子量的透析袋透析4天,收集外部透析液并浓缩,真空冷冻干燥2天后收集碳纳米粒子粉末,参见表1,在抑制剂含量为150mg/kg时,碳纳米粒子的含量可降低至36.3mg,将碳纳米粒子上的含量降低至少37.5%。碳纳米粒子是一种以碳元素为基础的物质,在透射电子显微镜下呈近球型,运用激光粒度仪检测不添加抑制剂时油炸猪肉中碳纳米粒子粒径,结果如图4所示,其碳纳米粒子平均粒径在4.008nm左右,参见表2,添加抑制剂后油炸猪肉中碳纳米粒子粒径分别为0.9676nm~1.8390nm,因此,该抑制剂能够有效抑制肉制品高温加工过程中产生的碳纳米粒子,降低碳纳米粒子对人体带来的伤害。
参见图4,在可见光和紫外光照射下,碳纳米粒子表现出很强的荧光效果,在添加该抑制剂后碳纳米粒子的荧光效果明显降低,进一步证明了该抑制剂能够有效抑制肉制品高温加工过程中产生的碳纳米粒子,将低高温加工的肉制品中碳纳米粒子的荧光强度。
表1抑制剂对油炸猪肉中碳纳米粒子含量的影响
抑制剂添加量mg/kg | 0 | 20 | 80 | 150 |
碳纳米粒子含量mg | 58.6 | 52.4 | 47.8 | 36.6 |
表2抑制剂对油炸猪肉中碳纳米粒子粒径的影响
抑制剂添加量mg/kg | 0 | 20 | 80 | 150 |
碳纳米粒子粒径nm | 4.008 | 0.9676 | 1.5296 | 1.8390 |
本发明的抑制剂还可以用来抑制其他肉制品在煎、炸、熏等高温加工过程中产生的多环芳烃类或其他类有害物质的含量,降低高温加工肉制品产生的有害物质对人体带来的伤害。
Claims (4)
1.一种碳纳米粒子抑制剂,其特征在于,所述碳纳米粒子抑制剂由以下组分及其重量份配比制成:
茶多酚 0.03~0.4份;
结冷胶 1~2份;
亚硝酸钠 0.008~0.05份。
2.如权利要求1所述的碳纳米粒子抑制剂,其特征在于,所述碳纳米粒子抑制剂由以下组分及其重量份配比制成:
茶多酚 0.2份;
结冷胶 1.5份;
亚硝酸钠 0.03份。
3.权利要求1所述的碳纳米粒子抑制剂在抑制高温加工肉制品过程中产生的有害物质方面的应用;
所述有害物质为碳纳米粒子和/或苯并芘。
4.权利要求1所述的碳纳米粒子抑制剂在抑制高温加工肉制品过程中产生碳纳米粒子的方法,其特征在于,步骤包括:在待加工的肉制品中加入碳纳米粒子抑制剂,加入水浸泡10~60分钟;
所述肉制品中碳纳米粒子抑制剂的加入量为每千克肉制品中添加20~150毫克的碳纳米粒子抑制剂。
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