【摘要】 肉制品生产过程中添加的亚硝酸钠(NaNO2)可以和二甲胺(DMA)反应生成毒性很强的N-亚硝基二甲胺(NDMA)。采用气相色谱-质谱联用技术测定不同反应条件下NDMA的生成量,以确定不同反应条件对NDMA生成的影响程度。结果表明:亚硝酸钠和二甲胺的浓度大于30mmol/L时,NDMA生成量明显增大。在pH较低范围内,最初NDMA的量逐渐增大,pH为3.0时达到最大值52.2μg/mL。随后迅速下降,pH为5.0时下降到1.9μg/mL,降幅达96.4%。温度变化对NDMA生成量的影响明显,温度从37℃上升到100℃时,NDMA的量从不到2.8μg/mL迅速上升到72.3μg/mL,增大约26倍。当反应时间低于3h,NDMA的量始终保持在3.0μg/mL左右;当反应时间超过3h,NDMA的量开始增大,5h后达到25.2μg/mL左右,增大约7.5倍。在所考察的4个反应条件中,pH和温度对NDMA生成量的影响明显,其次是底物的浓度,影响最小的是反应时间。更多还原

【Abstract】 N-Nitrosodimethylamine (NDMA) is a kind of poison which can induce cancer.Nitrite can react with dimethylamine (DMA) to form NDMA in meat production.The concentration of NDMA was measured by gas chromatography-mass spectrometry.The experiments aim to find the reaction conditions that affect the concentration of NDMA.The results were as follows.When the concentrations of nitrite and DMA exceeded 30 mmol/L,the amount of NDMA was increased fast.When pH was low,the concentration of NDMA was increscent gradually.The max value was 52.2 μg/mL when pH was 3.0.Then it decrease to 1.9 μg/mL quickly after pH 5.0,reducing 96.4%.Temperature affected the change of NDMA greatly.When it rose from 37℃ to 100℃,the concentration of NDMA increased from 2.8 μg/mL to 72.3 μg/mL,increasing 26 times.The amount of NDMA was holding at 3.0 μg/mL as the time was under 3 hours.When the time was beyond 3 hours,the concentration of NDMA increased quickly,and reached 25.2 μg/mL after 5 hours,increasing 7.5 times.In the four factors,pH and temperature were main effects,the concentration of nitrite and DMA was in the next place,and the time was finally.更多还原