التفاصيل البيبلوغرافية
| العنوان: |
γ射线辐照结合VC、烟酰胺对卤驴肉中 亚硝酸盐的降解效果. (Chinese) |
| Alternate Title: |
Effect of Gamma Ray Irradiation Combined with VC and Niacinamide on Nitrite Degradation in Spiced Donkey Meat. (English) |
| المؤلفون: |
赵志磊, 李昊轩, 牛晓颖, 陈萌, 庞艳苹 |
| المصدر: |
Shipin Kexue/ Food Science; 2024, Vol. 45 Issue 16, p197-203, 7p |
| مصطلحات موضوعية: |
ION exchange chromatography, VITAMIN C, AQUEOUS solutions, NICOTINAMIDE, DONKEYS |
| Abstract (English): |
Ion chromatography was used to investigate the effects of γ-ray irradiation dose, vitamin C (VC) content and niacinamide content on nitrite degradation in aqueous solution and spiced donkey meat, and the volatile components of irradiated spiced donkey meat were analyzed by gas chromatography-ion mobility spectrometry. The results showed that γ-ray irradiation could effectively degrade nitrite in both aqueous solution and spiced donkey meat. A synergistic effect was observed when γ-ray irradiation and VC were used together. Nicotinamide had an inhibitory effect on the irradiation degradation of nitrite in aqueous solution, but had a synergistic effect on the irradiation degradation of nitrite in spiced donkey meat. Nitrite ions in aqueous solution were converted to nitrate ions by the irradiation. After 8 or 10 kGy irradiation, the contents of hexanal and heptanal increased, and donkey meat had an off-flavor. This study provides technical support and a theoretical basis for the degradation of nitrite in spiced donkey meat by γ-ray irradiation. [ABSTRACT FROM AUTHOR] |
| Abstract (Chinese): |
利用离子色谱探究γ射线辐照剂量、VC含量、烟酰胺含量对亚硝酸盐水溶液和卤驴肉中亚硝酸盐降解率的 影响, 同时利用气相色谱-质谱联用对γ射线辐照后卤驴肉中挥发性化合物成分进行分析。结果表明: γ射线辐照能 够有效降解亚硝酸盐水溶液和卤驴肉中的亚硝酸盐, VC对亚硝酸盐水溶液和卤驴肉中的亚硝酸盐辐照降解具有协 同作用, 烟酰胺对水溶液中的亚硝酸盐辐照降解具有抑制作用, 而对卤驴肉中亚硝酸盐辐照降解有协同作用；水溶 液中的亚硝酸根离子经辐照后转化为硝酸根离子；卤驴肉经8、10 kGy 辐照后己醛、庚醛含量增加, 有异味感。本 研究为γ射线辐照降解卤驴肉中的亚硝酸盐提供了技术支持和理论依据。 [ABSTRACT FROM AUTHOR] |
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| قاعدة البيانات: |
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