【作者】 黄明泉； 夏艳秋； 李娟； 邹青青； 孙宝国； 张玉玉；

【Author】 Huang Mingquan;Xia Yanqiu;Li Juan;Zou Qingqing;Sun Baoguo;Zhang Yuyu;Beijing Key Laboratory of Flavor Chemistry,Beijing Technology and Business University;

【机构】 北京市风味化学重点实验室北京工商大学；

【摘要】 考察肉味香精中的非氨基酸源(油脂、氯化钠、时间、温度、木糖、牛油、葡萄糖、复合料和pH)对3-MCPD产生量的影响。主要采用气相色谱-质谱联用技术,通过单因素实验,对市场上的肉味香精进行抽样检测其中的3-MCPD含量。结果表明:3-MCPD的含量在抽检的两个公司中都是膏状香精多于粉状香精。牛肉香精中3-MCPD的含量受油脂、氯化钠、时间、温度、木糖和牛油的影响较大,而其它三个因素(葡萄糖、复合料和pH)对3-MCPD的产生量影响不大。更多还原

【Abstract】 In this study,the influence of the non amino acid sources(animal fat,sodium chloride,time,temperature,xylose,tallow,glucose,spices and pH) on the formation of 3-MCPD were investigated.Gas chromatography-mass spectrometry(GC-MS) was used to analyze the amount of 3-monochloropropane-1,2-diol(3-MCPD) existed in meat flavorings on the market through single factor experimental tests.The results showed that the amount of 3-MCPD is the paste fragrance flavoring more than powder fragrance flavoring in the sampling of two companies.The formation of 3-MCPD was influenced greater by animal fat,sodium chloride,time,temperature,xylose and tallow,however,other three factors(glucose,spices and pH)had little effect on the formation of 3-MCPD in the beef flavorings.更多还原