高温处理对羊肉中主要有害物质的影响

Effects of High-Temperature Treatments on Main Hazardous Substances of Goat Meat

DOI：10.3969/j.issn.1673-1689.2018.10.009

中文关键词: 横山羊肉 高温处理 亚硝酸盐 反式油酸 多环芳烃

英文关键词: Hengshan goat meat,high-temperature cooking,nitrite,C18：1 trans-9,PAHs

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中文摘要:

为研究煎、炸、烤3种高温处理对羊肉中有害物质的影响，试验选用横山羊肉，通过调控其高温处理时间和温度，采用分光光度法、气相色谱-质谱（GC-MS）外标法和高效液相色谱（HPLC）外标法分别测定高温处理后羊肉中的亚硝酸盐、反式油酸（C18：1 trans-9）及多环芳烃（PAHs）。结果表明：煎制2 min和3 min处理的羊肉中亚硝酸盐含量较低（pp>0.05）；2 min和3 min处理的羊肉中菲、芘和二苯并[a，h]蒽含量均较低（pppp

英文摘要:

The objective of this study was to evaluate the effects of high-temperature cooking of pan-frying，frying and broiling on hazardous substances of goat meat by regulating the cooking time and temperature. The spectrophotometry，gas chromatography-mass（GC-MS） and high performance liquid chromatography（HPLC） were used to measure the contents of nitrite，trans-oleic acids（C18：1 trans-9） and polycyclic aromatic hydrocarbon（PAHs） respectively. The results showed that the content of nitrite in the processes of 2 min and of 3 min were lowest. There were no significant differences in C18：1 trans-9 content for pan-frying time（p>0.05）. The contents of phenanthrene，pyrene and dibenz[a，h] anthracene in the processes of 2 min and 3 min pan-frying were lower（ppp

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