食品与发酵工业2025，Vol.51Issue(19)：222-229,8.DOI:10.13995/j.cnki.11-1802/ts.042033
花椒精油和辣椒精油对油炸猪里脊中杂环胺抑制作用的研究
Inhibitory effect of pepper essential oil and chili essential oil on heterocyclic amines in fried pork tenderloin
摘要
Abstract
Heterocyclic amines have toxicities like mutagenicity and carcinogenicity.They are prone to being produced during the high-temperature cooking of animal-derived foods,presenting potential harm and safety risks to consumers.The study aimed to explore the generation and inhibitory effects of pepper essential oil and chili essential oil on heterocyclic amines in fried pork tenderloin.Analyzing the influence of the concentrations of pepper essential oil and chili essential oil on the content of heterocyclic amines in fried pork tenderloin,it was found that the content of heterocyclic amines declines as the concentrations of the two essential oils increase.Among them,when 6％pepper essential oil was added,it had the optimal comprehensive inhibitory effect on the eight detected heterocyclic amines.Chili es-sential oil reached the best inhibition rate at an additional concentration of 8％.The oxidation of proteins and lipids can be significantly inhibited by both essential oils,effectively reducing the generation of free radicals and intermediate substances,and thus decreasing the formation of heterocyclic amines.关键词
油炸/猪里脊/杂环胺/辣椒精油/花椒精油Key words
frying/pork tenderloin/heterocyclic amines/pepper essential oil/chili essential oil引用本文复制引用
郭彤,黄欣娅,戴宏杰,付余,张宇昊,马良..花椒精油和辣椒精油对油炸猪里脊中杂环胺抑制作用的研究[J].食品与发酵工业,2025,51(19):222-229,8.基金项目
国家自然科学基金联合基金项目(U24A20472) （U24A20472）
重庆市技术创新与应用发展专项重点项目(CSTB2023TIAD-KPX0066) （CSTB2023TIAD-KPX0066）
国家生猪技术创新中心先导科技项目(NCTIP-XD/B02) （NCTIP-XD/B02）
重庆市技术创新与应用发展面上项目(CSTB2024TIAD-GPX0034) （CSTB2024TIAD-GPX0034）
