Effect Of The Formation And Control Of Heterocyclic Amines In Roast Pork

Heterocyclic aromatic amines(HAAs)are carcinogenic and mutagenic substances formed during high temperature heating of meat products.In this experiment,pork tenderloin was selected as material to optimize the solid phase extraction and liquid quality detection methods of heterocyclic amines.The effects of different processing conditions such as baking temperature,baking time and size on the formation of heterocyclic amines were discussed,and the effects of spices on the types and contents of heterocyclic amines were further analyzed.Solid phase extraction(SPE)pretreatment andliquid chromatography tandem mass spectrometry(LC-MS)were established.Acetonitrile was selected as extraction reagent,and C18 solid phase extraction column was used to purify the extract.Echpse Plus C18 column was used for separation.Acetonitrile and 30 mmol/L acetic acid-ammonium acetate buffer(p H=3.5)were used as mobile phase for gradient elution.Under the above conditions,all 11 heterocyclic amines were separated with good peak shape.The recovery of heterocyclic amines was 76.68-113.71%.The relative standard deviation(RSDs)was less than 12.19%.The detection limit(S/N=3)was 0.57-3.12ng/g with good linearity.Processing conditions such as baking temperature,baking time and size can significantly affect the type and content of heterocyclic amines in baked meat products.With the increase of baking temperature and time and the decrease of size,the type and content of heterocyclic amines increased.Twenty-five common spices inhibited heterocyclic amines.Ginger had the best inhibiting effect.When baking temperature was 250? and meat cake diameter was 6 cm,the total inhibiting rate of 1.5% ginger on heterocyclic amines was 73%.Ginger powder and ginger powder had significant inhibitory effects on heterocyclic amines.The total inhibitory rates of heterocyclic amines were 78% and 54% when baking temperature was 250 C,pork diameter was 6 cm and ginger powder concentration was 1.5%.Ginger had the best inhibitory effect.When ginger concentration was 0.5%,1.0% and 1.5%,the total inhibitory rates of heterocyclic amines were 71%,74% and 78%,respectively.The inhibition rate of heterocyclic amines was proportional to the spice concentration.With the increase of baking degree,the water,fat,protein and ash of the control group samples and meat cakes with spices were lost,the dry weight and the content of fat,protein and ash were increased.The higher the spice concentration,the lower the lipid peroxide value.With the With the increase of baking temperature,the hardness of the sample increases gradually,and the adhesiveness and chewiness also increase.The content of free amino acids decreased with the increase of heterocyclic amine content.