【作者】 刘文婷； 李昌； 谢明勇；

【Author】 Liu Wenting;Li Chang;Xie Mingyong;State Key Laboratory of Food Science and Technology,Nanchang University;

【机构】 南昌大学食品科学与技术国家重点实验室；

【摘要】 本研究旨在采用LC-MS检测方法测定6种坚果中的热加工危害物。根据不同种坚果的消费量,从市场上随机购买6种坚果,其中包括10个品牌的核桃、12个品牌的腰果、8个品牌的杏仁、4个品牌的榛子、4个品牌的开心果和6个品牌的葵花籽。系统测定这6种坚果中的N~ε-羧甲基赖氨酸(CML)和N~ε-羧乙基赖氨酸(CEL)的含量。结果显示:核桃中CML含量在4.086～13.507 mg/kg,CEL含量在3.979～11.179 mg/kg;腰果中CML含量在8.3085～20.146 mg/kg之间,CEL含量在9.344～34.37 mg/kg;杏仁中CML含量在5.655～13.568 mg/kg,CEL含量在9.919～38.287 mg/kg;榛子中CML含量在4.069～10.541 mg/kg,CEL含量在5.587～11.896 mg/kg;开心果中CML含量在10.053～21.457 mg/kg,CEL含量在16.746～34.893 mg/kg;葵花籽中CML含量在8.321～22.147 mg/kg,CEL含量在21.139～57.855 mg/kg。结果表明,坚果中除了核桃的CEL含量低于CML含量外,其它5种坚果的CEL含量均高于CML含量,这与坚果的不同营养成分有着紧密的联系。而且相同坚果的各个品牌的含量也是不同,这与坚果的加工方法,如加热温度及加热时间有着紧密联系,所以,后续的研究可以围绕坚果的营养成分及危害物的联系来展开。更多还原

【Abstract】 The purpose of this study is to determine hot processing hazards in 6 different nuts by LC-MS.According to the consumption of different types of nuts,six different types of nuts were randomly purchased from the market,including 10 brands of walnuts,12 brands of cashews,8 brands of almonds,4 brands of hazelnuts,4 brands of pistachios and 6 brands of sunflower seeds,according to the consumption of different types of nuts.The contents of N~ε-carboxymethyl lysine(CML)and N~ε-carboxyethyl lysine(CEL) in the six nuts were determined systematically.The results showed that the content of CML and CEL in walnut ranged from 4.086-13.507 mg/kg and 3.979-11.179 mg/kg;while in cashews ranged from8.3085-20.146 mg/kg and 9.344-34.37 mg/kg respectively.The content of CML and CEL in almond ranged from 5.655-13.568 mg/kg and 9.919-38.287 mg/kg;while in hazelnut was 4.069-10.541 mg/kg and 5.587-11.896 mg/kg respectively.The content of CML and CEL in pistachios ranged from 10.053-21.457 mg/kg and 16.746-34.893 mg/kg,and in sunflower seeds ranged from 8.321-22.147 mg/kg and 21.139-57.855 mg/kg.The results except for walnuts showed that,the content of CEL in the other 5 nuts was higher than CML content,which was closely related to different nutritional components of nuts.Moreover,the content of different brands of the same nuts is also different,which is closely related to the processing method of nuts,such as heating temperature and heating time.Therefore,following research can be carried out around the relationship between the nutritional composition and harmful substances of nuts.更多还原