本实验比较了传统加工技术与绿色制造技术在烤鸭加工过程中的PM2.5排放量、产品表皮含有的有害物质3,4-苯并芘、12种杂环胺的含量以及对产品感官品质的影响。结果表明:采用绿色制造技术加工烤鸭时PM2.5的平均排放质量浓度小于200μg/m3;生产的烤鸭色泽红润鲜亮,经高温灭菌后仍然保持较好的质构,3,4-苯并芘残留量与12种杂环胺残留总量低于1μg/kg;传统的烤鸭加工技术PM2.5平均排放质量浓度超过2 000μg/m3,产品中3,4-苯并芘残留量最高检出量4.25μg/kg,12种杂环胺残留总量最高检出量49.95μg/kg。

A large quantity of fumes may be generated as a result of frying during the production of roast chicken.PM2.5 and formaldehyde concentration in the fumes and the contents of the hazardous substances 3,4-benzypyrene and heterocyclic amines in the PM2.5 particles were determined.The maximum levels of PM2.5 and formaldehyde were detected to be 2440 μg/m3 and 0.270 mg/m3,which exhibited a 31.5-fold increase compared with China’s limit level 2 for air quality(75 μg/m3) and a 2.86-fold decrease compared with China’s atmospheric emission limit,respestively.The PM2.5 particles were detected to contain 18.35–30.68 μg/g 3,4-benzypyrene and 14.87–37.72 μg/g.

Frying is commonly used for the production of smoked fish.However it partially contributes to the formation of trans fatty acids in traditional smoked fish.This paper describes health hazards of trans fatty acids and explore the effect of the frying process on the formation of trans fatty acids as well as countermeasures.At last,a green manufacture technology for non-fried smoked fish is presented as a promising alternative to the traditional frying process for industrial and safe production of smoked fish.

【Objective】The objective of this study was to investigate the effect of spice,which was commonly consumed and possess high antioxidant capacities,to the content of mutagenic and carcinogenic heterocyclic amines(HAs) formed in braised sauce beef.【Method】The total phenols content and antioxidant capacities of aqueous extracts from 20 commonly consumed spices were determined by Folin-Ciocalteu colorimetric method and [2,2’-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt](ABTS) radical cation decolorization assay,respectively.Five spices among them,which contain higher total phenols contents and possess better antioxidant capacities,were further added into braised sauce beef.Contents of HAs were determined by HPLC.【Result】Blank beef sample,which was boiled with only water,contained 9H-pyrido[3,4-b]indole(Norharman) and 1-methyl-9H-pyrido[3,4-b]indole(Harman),and their total amount was very low.Beside Norharman and Harman,2-amino-3,7,8-trimethylimidazo[4,5-f]quinoxaline(7,8-DiMeIQx),3-amino-1,4-dimethyl-5H-pyrido[4,3-b]indole acetate(Trp-P-1) and 3-amino1-methyl-5H-pyrido[4,3-b]indole acetate(Trp-P-2) were detected in the control sample containing soy sauce,salt and white sugar,making the total HAs content to 35.72 ng.g-1.Five selected spices,containing clove,galangal,bay leaf,red prickly ash and cinnamon bark,exhibited specific effect on the type and content of individual HA.All of the 5 spices could significantly decrease the contents of Norharman and Harman(P0.05),while their effects on the contents of 7,8-DiMeIQx,Trp-P-1and Trp-P-2 were different.In addition,bay leaf could help the formation of 2-amino-3,4-dimethylimidazo[4,5-f]quinoline(MeIQ),which was not detected in the control sample.【Conclusion】The water extracts of spices exhibited specific effect on the type and content of individual HA.Generally,red prickly ash and galangal could reduce the total HAs content,significantly inhibit the formation of 7,8-DiMeIQx without generating new HA,and thus exhibit better inhibiting effects.

Heterocyclic aromatic amines are formed easily in fried,smoked and roasted meat products.Most of heterocyclic aromatic amines are mutagenic and carcinogenic,especially for IQ(2-amino-3methyl-imidazo[4,5-f]quinoline),which is commonly recognized as highly carcinogenic agent to humans by International Agency for the Research of Cancer(IARC).This paper reviewed the current knowledge on the formation of heterocyclic aromatic amines in processed meat products and put forward the specific control measures,which could enhance the public attention and provide scientific basis of a healthy diet.

An analytical method was developed for the simultaneous determination of 10 heterocyclic aromatic amines (HAAs) in beef jerky by solid phase extraction-high performance liquid chromatography (SPE-HPLC). The HAAs were eluted from an Extrelut NT 20 SPE column with 60 mL dichlormethane (containing 5% toluene), and then the extract was purified with a propylsulfonic acid silica (PRS) column and a C18 SPE column, and finally, the HAAs were stored in a methanol-ammonia solution. The separation was achieved by using a TSK-gel ODS-80 column and a gradient elution with the mobile phases of acetonitrile and 0.05 mol/L acetic acid-ammonium acetate buffer (pH 3.5). The identification and quantitative analysis of the HAAs fraction were carried out using an HPLC system with ultraviolet-fluorescence detectors. The results showed that the correlation coefficients of the 10 HAAs were all above 0.999 and the limits of detection were in the range from 0.02 to 2.46 ng/g. The recoveries of the 10 HAAs spiked in beef samples were 61.69% - 101.81% with the relative standard deviations (RSDs) between 0.28% and 7.81%. 1-Methyl-9H-pyrido[4,3-b] indole (Harman) and 9H-pyrido [4,3-b]indole (Norharman) were detected in all beef jerky, and the total HAAs content of beef jerky were between 16.65 and 60.38 ng/g. This method is with wide linear range and high sensitivity, and is enough for the analysis of the HAAs in actual meat samples.

As a commonly used additive in meat processing,phosphates can improve the properties of meat and meat products,like palatability,gel properties,emulsification et al.Added phosphates play a role in meat during hydrolysis.Researchers have found that polyphosphatases hydrolyzes phosphates and that PPase and TPPase are main functional enzymes.This paper reviews recent research on PPase and TPPase,with the aim of providing a reference for further study.