文献类型：期刊文献

中文题名：偶氮甲酰胺与氨基脲在面粉及面包虾中的形成关系

英文题名：Relationship of Added Azodicarbonamide with the Formation of Semicarbazide in Heated Flourand Deep-Fried Breaded Shrimp

作者：蒋志红[1];吴晓萍[1];王明兴[1];洪鹏志[1];陈华健[2];赖周[1];陈煜玲[1]

机构：[1]广东省水产品加工与安全重点实验室 广东普通高等学校水产品深加工重点实验室 广东海洋大学食品科技学院,广东湛江524088;[2]湛江国联水产开发股份有限公司,广东湛江524022

年份：2014

卷号：35

期号：19

起止页码：91

中文期刊名：食品科学

外文期刊名：Food Science

收录：CSTPCD、、北大核心2011、Scopus、北大核心、CSCD、CSCD2013_2014

基金：广东省教育部产学研结合项目(2011B090400154);湛江市科技局重点专项(湛财工[2010]180号)

语种：中文

中文关键词：偶氮甲酰胺;氨基脲;面粉;面包虾

外文关键词：azodicarbonamide;;semicarbazide;;flour;;breaded shrimp

中文摘要：为研究偶氮甲酰胺(azodicarbonamide,ADA)与面粉及油炸面包虾中氨基脲(semicarbazide,SEM)形成之间的关系,将添加ADA的面粉及面包虾经过一定湿热处理后,采用高效液相色谱-串联质谱法测定SEM的生成量。结果表明:含AOA的面粉经干热、湿热处理均能形成SEM,而湿热处理形成SEM的量随着加水量、加热时间和加热温度的增加呈现先增加后降低的趋势;含ADA的面粉形成SEM的量与ADA添加量呈现正相关(R^2=0.9982),转化率约达1.0%~1.2%;同时,在无面粉基质的情况下,ADA也能形成SEM,但转化率仅为0.3%~0.4%;含ADA的面包虾形成SEM的量随着油炸时间或油炸温度的增加而增加。因此,ADA在一定湿热条件下能导致面粉及面包虾产品形成SEM,且形成量受ADA添加量、液料比、加热温度和加热时间等条件的影响。

外文摘要：This study was focused on the relationship between added azodicarbonamide(ADA) and the formation of semicarbazide(SEM)in heated flour and deep-fried breaded shrimp.The amount of ADA formed in both matrices was determined by HPLC-MS/MS.The results indicated that:SEM could be formed in ADA-spiked flour by dry heating or wet heating.The amount of SEM formed under wet heat conditions firstly increased and then decreased with increasing water amount,heating time and temperature.There was a positive correlation between SEM formation and the amount of ADA added to flour(R2= 0.998 2) with a conversion rate of approximately 1%to 1.2%.Meanwhile,in non-flour matrix,ADA could also induce the formation of SEM but at a lower conversion rate,approximately of 0.3%to 0.4%.The amount of SEM formed in deep-fried breaded shrimp was positively related to frying time and temperature.In conclusion,ADA could result in the formation of SEM in flour and breaded shrimp under wet heating condition,which is influenced by ADA concentration,water content,heating time and temperature.