CN117694504A - 一种桑叶添加减少番鸭肉饼煎制过程中游离和结合态杂环胺的方法 - Google Patents
一种桑叶添加减少番鸭肉饼煎制过程中游离和结合态杂环胺的方法 Download PDFInfo
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Abstract
本发明公开了一种桑叶添加减少番鸭肉饼煎制过程中游离和结合态杂环胺的方法，属于肉制品加工技术领域。该方法是先将桑叶进行乙醇提取，得到桑叶提取物粉末。之后将桑叶提取物粉末添加到番鸭胸肉糜中腌制适当时间，最后进行煎制，即可得到煎番鸭肉饼。本发明方法得到的煎番鸭肉饼中游离和结合态杂环胺的含量均显著的降低。
Description
技术领域
本发明属于食品领域，涉及一种桑叶添加减少番鸭肉饼煎制过程中游离和结合态杂环胺的方法。
背景技术
杂环胺是在鱼和畜禽肉等高蛋白食物热加工过程中由美拉德反应或热解反应生成的具有致癌和致突变作用的一类杂环化合物。研究表明，肉和肉制品在热处理过程中，如在烘烤、烧烤、油炸和烟熏、等不同加工过程中均会有杂环胺的形成。到目前为止，从各类食品和化学模型体系中提取和鉴定出的杂环胺类化合物已超过30种，国际癌症研究机构(IARC)报告了九种类型的杂环胺为可能的人类致癌物(2B类)，一种是人类可能致癌物(2A类)。我国是肉鸭生产和消费大国，每年肉鸭的生产消费量占全球产销量70％以上。番鸭原产于南美洲，在我国主要分布于长江以南大部分地区，是优良的肉鸭品种，由于其瘦肉率高、肉质鲜美，深受越来越多消费者的喜爱和青睐。煎炸作为一种常见的肉制品加工方式，煎制温度可达200℃，有报道表明在200℃煎烤10、15和20分钟的鸭肉中均检测到10种杂环胺，含量分别高达33.00纳克/克、74.22纳克/克和97.71纳克/克。因此，长期食用这类煎烤类肉制品可能会损害人体健康。
发明内容
本发明是针对上述存在的技术问题提供一种减少番鸭肉饼煎制过程中游离和结合态杂环胺的方法。
本发明的目的可通过以下技术方案实现：
一种桑叶添加减少番鸭肉饼煎制过程中游离和结合态杂环胺的方法，该方法包括以下步骤：
(1)桑叶提取物的制备：将干桑叶用破碎机破碎，过筛后的桑叶粉用乙醇进行超声波辅助提取，所得混合物经旋转蒸发以除去乙醇，剩余水相用冷冻干燥机冻干后即得桑叶提取物粉末；
(2)番鸭肉饼制作过程：将番鸭胸肉清洗干净、修整，用绞肉机绞成肉糜。将桑叶提取物添加至番鸭肉糜中，称取50±0.1g肉糜置于直径9cm，高1.5cm的培养皿中，将其制成厚约1cm的肉饼，并于4℃腌制4h；
(3)煎制过程：将步骤(2)制得的肉饼进行煎制，即可得到煎番鸭肉饼。
本发明技术方案中：步骤(2)桑叶提取物添加量与肉饼的质量比为(0.1～0.5)g∶1kg。
在一些优选的技术方案中：步骤(2)桑叶提取物添加量与肉饼的质量比为0.3g∶1kg。
本发明技术方案中：煎制过程的具体过程如下：
步骤(2)制得的肉饼置于用电磁炉预热的平底煎锅中，放置肉饼前在锅底刷0.5mL大豆油，加热到200±5℃时放入肉饼煎制9分钟，每隔1.5分钟翻面一次；煎熟后的肉饼自然冷却，绞碎收集肉粉，-80℃条件下保存。。
本发明技术方案中：步骤(2)腌制时间为4小时，腌制温度为4℃。
本发明技术方案中：步骤(1)桑叶粉末用75％乙醇进行超声波辅助提取，料液比为1∶6，，温度为40℃，时间为60分钟，重复3次。
在一些技术方案中：通过本发明步骤(1)和步骤(2)处理后，处理后的肉还可以香料进行混合，从而得到口感更好的煎烤制肉。
本发明的有益效果：本发明技术方案通过桑叶提取添加分别降低了煎番鸭肉饼中29.25-68.92％和7.04-14.05％的游离和结合态杂环胺含量，整体减控效果良好。
具体实施方式
下面结合实施例对本发明做进一步说明，但本发明的保护范围不限于此：
1、桑叶提取物的制备
当地药店购买的干桑叶，组织破碎机破碎成粉末后精确称取100g，按料液比1∶6分散于75％乙醇中，40℃下超声辅助提取60分钟，重复3次；所得混合物经旋转蒸发以除去乙醇，剩余水相用冷冻干燥机冻干后即得桑叶提取物粉末。
2、番鸭肉饼的制备
将番鸭胸肉清洗干净、修整，用绞肉机绞成肉糜。将桑叶提取物添加至番鸭肉糜中，称取50±0.1g肉糜置于直径9cm，高1.5cm的培养皿中，将其制成厚约1cm的肉饼，并于4℃腌制4小时。
3、番鸭肉饼的煎制
步骤3制得的肉饼置于用电磁炉预热的平底煎锅中，放置肉饼前在锅底刷0.5mL大豆油，加热到200±5℃时放入肉饼煎制9分钟，每隔1.5分钟翻面一次；煎熟后的肉饼自然冷却，绞碎收集肉粉，-80℃条件下保存。
4、煎番鸭肉饼中游离和结合态杂环胺的检测
精确称量4g样本，加入15mL 1mol/L的氢氧化钠后静置1h，6000r/min匀浆1min。向混合物中添加10g硅藻土并充分搅拌混合，加入40mL乙酸乙酯超声萃取30min，重复一次。12，000×g离心10min后收集乙酸乙酯提取液用于固相萃取，即为游离态杂环胺。将离心所得沉淀挥发干，装入100mL厚壁耐压瓶中，加入40mL 6mol/L HCl，于110℃水解24h后12，000×g离心10min，所得水解液即为结合态杂环胺的提取液，根据实际稀释数倍后取10mL水解液进行固相萃取。
固相萃取(Oasis MCX固相萃取柱)：活化(甲醇、纯水和0.1mol/L HCl各2mL)→上样(全部样液)→淋洗(0.1mol/L HCl及甲醇各2mL)→洗脱收集(5mL甲醇-氨水溶液(19∶1，v∶v))
洗脱液于50℃氮吹挥干溶剂，后加入200μL甲醇复溶，充分震摇，0.22μm滤器过滤后待测。
沃特世超高效液相系统用于杂环胺分析。A相为pH为3.20的0.05mol/L乙酸铵-磷酸缓冲液，B相为纯乙腈；洗脱程序如下：起始浓度为95％A，在20min后降至55％A，21min后降至30％A，于26min调整为起始流动相，并在下一进样前平衡5min；流动相的流速为1mL/min；柱温40℃；样品温度15℃；进样体积10μL。设置PDA检测器测定263nm吸光值，用于IQ、MeIQ、MeIQx、4，8-DiMeIQx及7，8-DiMeIQx五种HCA化合物的定性与定量；荧光检测器分别设置激发波长/发射波长为330/440测定Norharman和Harman、315/410测定PhIP、335/410测定AαC和MeAαC。通过比较保留时间和混标的保留时间来识别分析物。杂环胺的定量采用外标定量法。
5、桑叶提取物对游离和结合态杂环胺的抑制效果评价
对照组和不同桑叶提取物腌制的煎制番鸭肉饼样品中的游离和结合态杂环胺的含量如表1所示，由表1可知，与对照组相比，桑叶提取物对煎制番鸭肉饼中游离和结合态杂环胺均有抑制作用，尤以游离态杂环胺的抑制效果最为明显。在不同添加量桑叶提取物处理组中，0.03％处理组降低游离态杂环胺的效果最好，为68.92％，其次是0.05％处理组(43.88％)和0.01％处理组(29.25％)。相应地，0.03％处理组对结合态杂环胺的抑制效果最好，为14.05％，其次是0.01％处理组(7.64％)和0.05％处理组(7.04％)。
Claims (5)
1.一种桑叶添加减少番鸭肉饼煎制过程中游离和结合态杂环胺的方法，其特征在于：该方法包括以下步骤：
(1)桑叶提取物的制备：将干桑叶用破碎机破碎，得到的桑叶粉用乙醇进行超声波辅助提取，所得混合物经旋转蒸发以除去乙醇，剩余水相用冷冻干燥机冻干后即得桑叶提取物粉末；
(2)番鸭肉饼制作过程：将番鸭胸肉清洗干净、修整，用绞肉机绞成肉糜。将桑叶提取物添加至番鸭肉糜中，称取50±0.1g肉糜置于直径9cm，高1.5cm的培养皿中，将其制成厚约1cm的肉饼，并于4℃腌制4小时；
(3)煎制过程：将步骤(2)制得的肉饼进行煎制，即可得到煎番鸭肉饼。
2.根据权利要求1所述的方法，其特征在于：步骤(1)桑叶粉末用75％乙醇进行超声波辅助提取，料液比为1∶6，，温度为40℃，时间为60分钟，重复3次。
3.根据权利要求1所述的方法，其特征在于：步骤(2)桑叶提取物添加量与肉饼的质量比为(0.1～0.5)g∶1kg。
4.根据权利要求1所述的方法，其特征在于：步骤(2)腌制时间为4小时，腌制温度为4℃。
5.根据权利要求1所述的方法，其特征在于：煎制过程的具体过程如下：
步骤(2)制得的肉饼置于用电磁炉预热的平底煎锅中，放置肉饼前在锅底刷0.5mL大豆油，加热到200±5℃时放入肉饼煎制9分钟，每隔1.5分钟翻面一次；煎熟后的肉饼自然冷却，绞碎收集肉粉，-80℃条件下保存。
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