Spice essential oil composite inhibitor for blocking NDMA generation in in-vitro simulated nitrosation system

A compound inhibitor and spice technology, applied in the field of food processing, can solve the problems of few research reports

Inactive Publication Date: 2019-09-10
TIANJIN AGRICULTURE COLLEGE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The above studies are all about the blocking effect of a single spice on N-nitrosamines. How to screen out the spices with a better effect of blocking N-nitrosamines from many spices, and th...

Method used

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  • Spice essential oil composite inhibitor for blocking NDMA generation in in-vitro simulated nitrosation system
  • Spice essential oil composite inhibitor for blocking NDMA generation in in-vitro simulated nitrosation system
  • Spice essential oil composite inhibitor for blocking NDMA generation in in-vitro simulated nitrosation system

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Experimental program
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Effect test

Embodiment Construction

[0011] 1. Materials and methods

[0012] 1. Materials and reagents: 9 commonly used spice essential oils (pepper, ginger juice, garlic juice, pepper, cinnamon, star anise, clove, cumin, cumin) are provided by Tianjin Dingxing Food Co., Ltd.; fresh pork ribs Meat was purchased from Tianjin Kangning Meat Products Co., Ltd.; salt, sugar, eggs, monosodium glutamate, white wine, and glucose were purchased from Tianjin Hongqi Agricultural Trade Comprehensive Wholesale Market; compound phosphate and carrageenan were purchased from Zhengzhou Kaizhiyu Food Additives Co., Ltd.; Sodium nitrate, sodium ascorbate, niacinamide, and soybean protein isolate powder were all food grade and purchased from Zhengzhou Yuhe Food Additive Co., Ltd.; 50mL disposable syringes were purchased from Zhengzhou Konka Medical Instrument Co., Ltd.

[0013] Emulsifier (PEG8000), sodium citrate, hydrochloric acid, α-naphthylamine, absolute ethanol, anhydrous p-aminobenzenesulfonic acid, sodium nitrite, dimethyla...

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Abstract

The invention belongs to the technical field of food processing, and provides a spice essential oil composite inhibitor for blocking NDMA generation in an in-vitro simulated nitrosation system in order to solve the problem that a spice with a good effect of blocking N-nitrosamine generation is lacked at present. The spice essential oil composite inhibitor is prepared by mixing essential oil of five spices including pepper, ginger juice, Chinese prickly ash, anise and clove. In the in-vitro simulated nitrosation reaction system, the NDMA inhibition effect of nine kinds of commercially availablespice essential oil is researched through a single-factor test, and the optimal ratio is screened by virtue of a secondary regression orthogonal combination test design. Data support is provided forlater development of safe and delicious meat product spice combinations. The prepared spice essential oil composite inhibitor can be used for inhibiting formation of N-nitrosamine in meat products, also endows the meat products with special flavor, and has important guiding effect on safe and delicious meat product development.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a compound inhibitor of spices and essential oils for blocking NDMA formation in an in vitro simulated nitrosation system. Background technique [0002] Nitrite is usually widely used in the processing of cured meat products as coloring agent, bacteriostatic agent and antioxidant. Nitrite is the precursor of N-nitrosamine compounds, which may easily react with secondary amines present in meat processing to form N-nitrosamines. N-nitrosamine is recognized as one of the three strong carcinogens in the world, and also one of the four major food pollutants. With the rapid development of the food industry, consumers' food awareness of "health care and returning to nature" has been continuously strengthened, and food safety has become more and more important. The pollution of N-nitrosamine compounds in food has also attracted much attention. . At present, researc...

Claims

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Application Information

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IPC IPC(8): A23L27/10A23L27/20A23L27/21
CPCA23L27/115A23L27/2028A23L27/204A23L27/21
Inventor 任小青陈文静樊晓盼鲍佳彤姜皓杨淇越宁云霞马俪珍
Owner TIANJIN AGRICULTURE COLLEGE
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