Study On Vaccinium Ingredients And Its Effect On The Inhibition Of Nitrite And Nitrosamines In Meat

The research project comes from National "Twelfth Five-Year" Plan for Science&Technology Support. In the current paper,15kinds of Vacciniums includingdifferent places of origin (Jilin Agricultural University Vaccinium base and JingyuCounty, Jilin Province) and different categories (Vaccinium angustifolium,Half-highbush Vaccinium, Vaccinium corymbosum) were determined about thecontent of total sugar, fructose, glucose, sucrose, soluble solids, pH, acidity,conductivity, buffering capacity, amino nitrogen, total phenol, total anthocyanins andaroma components. The research laid the foundations for Vacciniums producingtechnology. We calculated the sugar-acid rates of Vacciniums. It turned out thatBlomidom, Northblue (frozen Vaccinium), Berkeley (frozen Vaccinium) tends to besour; Northblue (fresh Vaccinium), Huilan (fresh Vaccinium), Bluecrop (freshVaccinium), Duke (fresh Vaccinium) tends to be sweet and others including Fundy(fresh Vaccinium), Cumberland (fresh Vaccinium), Beichun (fresh Vaccinium),Northland, Bluecrop (frozen Vaccinium) are suitable. Meanwhile,15aromacomponents which were the major components of Vaccinium flavor werequalitatively and quantitatively analyzed. Besides, we determined the contents ofactive substances (total phenol and anthocyanins). It turned out that the contents oftatal pheol varied from0.137mg/mL to1.158mg/mL and the contents ofanthccyanins varied from0.096mg/mL to0.565mg/mL. The anthccyanins-phenolratio were between15.87%and86.9%,with the average value of44.14%. Therefore,the anchccyannins were main ingredients in total phenol of Vaccinium.Many researches showed that antioxidants had an inhibitory effect on nitrites andnitrosamines. Vaccinium is an important natural antioxidant with a variety ofbiological functions. Researches about Vaccinium inhibitiing the nitrites andnitrosamines is still on the primary stage. Therefore, in order to analysis the inhibitoryeffect on nitrites and nitrosamines in meat processing further. we established theanalysis method of determining8volatile nitrosamines [N-nitrosodimethylamine(NDMA), N-nitrosomethylethylamine (NMEA), N-nitrosodiethylamine (NDEA),N-nitrosopyrrolidine (NPYR), N-nitrosodi-n-propylamine (NDPA), N-nitrosopiperidine (NPIP), N-nitrosodi-n-butylamine (NDBA),N-nitrosodiphenylamine (NDpheA)]. The analysis method of volatile nitrosamineswere optimized by different conditions of extraction (solid phase micro-extraction vs.ultrasonic), and GC-MS identification and quantification (HP-5MS vs. Rxi-5MScapillary columns, and manual vs. automatic injection). An ultrasonic solventextraction and GC-MS analysis using a HP-5MS capillary column probed to be thebest method. The performance of this method was evaluated by some qualityparameters such as IDL (limit of detection of the instrument), IQL (limit ofquantification of the instrument), MDL (limit of detection of the method), MQL (limitof quantification of the method), linearity, recovery, and precisions. The concentrationof eight volatile nitrosamines showedhad a good linear relationship and the linearcorrelation coefficient wasis above0.999. The IDL (limit of detection of theinstrument) and IQL (limit of quantification of the instrument) of the method were1.134-9.894μg/L and3.779-32.980μg/L, respectively. The MDL (limit of detectionof the method) and MQL (limit of quantification of the method) of the method were0.057-0.495μg/kg and0.189-1.649μg/kg, respectively. The recovery of the methodwas82.575-108.364%. With the advantages of the high efficiency, energy saving,simple operation, short time and low cost，the method raised experiment efficiencyevidently.Therefore, this study treat Vacciniums as research subjects and analysis theinhibitory effect on nitrites and nitrosamines in meat processing. Based on theanalysis method of volatile nitrosamines and the processing technology of cookedham, we proved Vaccinium extract inhibited the content of nitrites and nitrosaminesand the inhibition ratios were38.66%and77.84%separately. Meanwhile, comparedwith other antioxidants, Vaccinium extract had obvious anti-oxidation function.Furthermore, we used15Vacciniums for inhibition experiments and obtained thesequence of the inhibitive effect. All the study provide a theoretical basis forVaccinium further development.