CN109588684A - All-natural edible spice bag and method for inhibiting heat source combined state carboxymethyl lysine in traditional marinated meat products - Google Patents
All-natural edible spice bag and method for inhibiting heat source combined state carboxymethyl lysine in traditional marinated meat products Download PDFInfo
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- CN109588684A CN109588684A CN201811438306.XA CN201811438306A CN109588684A CN 109588684 A CN109588684 A CN 109588684A CN 201811438306 A CN201811438306 A CN 201811438306A CN 109588684 A CN109588684 A CN 109588684A
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- RRUYWEMUWIRRNB-LURJTMIESA-N (2s)-6-amino-2-[carboxy(methyl)amino]hexanoic acid Chemical compound OC(=O)N(C)[C@H](C(O)=O)CCCCN RRUYWEMUWIRRNB-LURJTMIESA-N 0.000 title claims abstract description 21
- 238000000034 method Methods 0.000 title claims abstract description 20
- 235000013622 meat product Nutrition 0.000 title claims abstract description 18
- 235000013599 spices Nutrition 0.000 title claims abstract description 15
- 230000002401 inhibitory effect Effects 0.000 title abstract 2
- 235000015277 pork Nutrition 0.000 claims abstract description 17
- 244000037364 Cinnamomum aromaticum Species 0.000 claims abstract description 7
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims abstract description 7
- 240000002943 Elettaria cardamomum Species 0.000 claims abstract description 7
- 240000006927 Foeniculum vulgare Species 0.000 claims abstract description 7
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims abstract description 7
- 235000005300 cardamomo Nutrition 0.000 claims abstract description 7
- 238000009835 boiling Methods 0.000 claims description 21
- 229910052736 halogen Inorganic materials 0.000 claims description 19
- 150000002367 halogens Chemical class 0.000 claims description 19
- 239000000796 flavoring agent Substances 0.000 claims description 10
- 235000019634 flavors Nutrition 0.000 claims description 10
- 238000001816 cooling Methods 0.000 claims description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 8
- 239000005457 ice water Substances 0.000 claims description 7
- 244000061520 Angelica archangelica Species 0.000 claims description 6
- 235000001287 Guettarda speciosa Nutrition 0.000 claims description 6
- 244000062250 Kaempferia rotunda Species 0.000 claims description 6
- 235000013422 Kaempferia rotunda Nutrition 0.000 claims description 6
- 239000002510 pyrogen Substances 0.000 claims description 6
- 230000029087 digestion Effects 0.000 claims description 2
- 150000001875 compounds Chemical class 0.000 abstract description 5
- 240000007232 Illicium verum Species 0.000 abstract description 3
- 235000008227 Illicium verum Nutrition 0.000 abstract description 3
- 229930003935 flavonoid Natural products 0.000 abstract description 3
- 235000017173 flavonoids Nutrition 0.000 abstract description 3
- 150000002215 flavonoids Chemical class 0.000 abstract description 3
- 230000008569 process Effects 0.000 abstract description 2
- 241001127714 Amomum Species 0.000 abstract 1
- 241000213006 Angelica dahurica Species 0.000 abstract 1
- 239000003963 antioxidant agent Substances 0.000 abstract 1
- 235000013399 edible fruits Nutrition 0.000 abstract 1
- 150000002989 phenols Chemical class 0.000 abstract 1
- 235000013372 meat Nutrition 0.000 description 16
- OKKJLVBELUTLKV-UHFFFAOYSA-N methyl alcohol Substances OC OKKJLVBELUTLKV-UHFFFAOYSA-N 0.000 description 16
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 10
- 108090000623 proteins and genes Proteins 0.000 description 10
- 102000004169 proteins and genes Human genes 0.000 description 10
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 description 8
- 235000013305 food Nutrition 0.000 description 7
- 239000000463 material Substances 0.000 description 7
- 238000005119 centrifugation Methods 0.000 description 5
- 210000002808 connective tissue Anatomy 0.000 description 5
- 238000004090 dissolution Methods 0.000 description 5
- 210000003195 fascia Anatomy 0.000 description 5
- 239000007788 liquid Substances 0.000 description 5
- 238000001819 mass spectrum Methods 0.000 description 5
- 239000012528 membrane Substances 0.000 description 5
- 229910052757 nitrogen Inorganic materials 0.000 description 5
- 238000004445 quantitative analysis Methods 0.000 description 5
- 230000009467 reduction Effects 0.000 description 5
- 150000003839 salts Chemical class 0.000 description 5
- 229910000033 sodium borohydride Inorganic materials 0.000 description 5
- 239000012279 sodium borohydride Substances 0.000 description 5
- 238000002414 normal-phase solid-phase extraction Methods 0.000 description 4
- 230000001376 precipitating effect Effects 0.000 description 4
- 239000000126 substance Substances 0.000 description 4
- WORJEOGGNQDSOE-UHFFFAOYSA-N chloroform;methanol Chemical compound OC.ClC(Cl)Cl WORJEOGGNQDSOE-UHFFFAOYSA-N 0.000 description 3
- 239000003205 fragrance Substances 0.000 description 3
- 230000036541 health Effects 0.000 description 3
- 108010005094 Advanced Glycation End Products Proteins 0.000 description 2
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 238000009825 accumulation Methods 0.000 description 2
- 238000006243 chemical reaction Methods 0.000 description 2
- 238000010438 heat treatment Methods 0.000 description 2
- 230000003647 oxidation Effects 0.000 description 2
- 238000007254 oxidation reaction Methods 0.000 description 2
- ISWSIDIOOBJBQZ-UHFFFAOYSA-N phenol group Chemical group C1(=CC=CC=C1)O ISWSIDIOOBJBQZ-UHFFFAOYSA-N 0.000 description 2
- 235000013824 polyphenols Nutrition 0.000 description 2
- 238000012545 processing Methods 0.000 description 2
- 239000000047 product Substances 0.000 description 2
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 description 1
- ZCYVEMRRCGMTRW-UHFFFAOYSA-N 7553-56-2 Chemical compound [I] ZCYVEMRRCGMTRW-UHFFFAOYSA-N 0.000 description 1
- 208000024172 Cardiovascular disease Diseases 0.000 description 1
- HEDRZPFGACZZDS-UHFFFAOYSA-N Chloroform Chemical compound ClC(Cl)Cl HEDRZPFGACZZDS-UHFFFAOYSA-N 0.000 description 1
- ZZYYVZYAZCMNPG-RQJHMYQMSA-N D-lysopine Chemical compound [O-]C(=O)[C@@H](C)[NH2+][C@H](C([O-])=O)CCCC[NH3+] ZZYYVZYAZCMNPG-RQJHMYQMSA-N 0.000 description 1
- 102000002322 Egg Proteins Human genes 0.000 description 1
- 108010000912 Egg Proteins Proteins 0.000 description 1
- KDXKERNSBIXSRK-UHFFFAOYSA-N Lysine Natural products NCCCCC(N)C(O)=O KDXKERNSBIXSRK-UHFFFAOYSA-N 0.000 description 1
- 239000004472 Lysine Substances 0.000 description 1
- ZZYYVZYAZCMNPG-UHFFFAOYSA-N Lysopine Natural products OC(=O)C(C)NC(C(O)=O)CCCCN ZZYYVZYAZCMNPG-UHFFFAOYSA-N 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 230000001476 alcoholic effect Effects 0.000 description 1
- 238000013459 approach Methods 0.000 description 1
- 235000010323 ascorbic acid Nutrition 0.000 description 1
- 229960005070 ascorbic acid Drugs 0.000 description 1
- 239000011668 ascorbic acid Substances 0.000 description 1
- 238000006701 autoxidation reaction Methods 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- NEHMKBQYUWJMIP-UHFFFAOYSA-N chloromethane Chemical class ClC NEHMKBQYUWJMIP-UHFFFAOYSA-N 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- -1 crossline Chemical compound 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 235000014103 egg white Nutrition 0.000 description 1
- 210000000969 egg white Anatomy 0.000 description 1
- 238000006911 enzymatic reaction Methods 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 238000009776 industrial production Methods 0.000 description 1
- 230000005764 inhibitory process Effects 0.000 description 1
- PNDPGZBMCMUPRI-UHFFFAOYSA-N iodine Chemical compound II PNDPGZBMCMUPRI-UHFFFAOYSA-N 0.000 description 1
- 229910052740 iodine Inorganic materials 0.000 description 1
- 239000011630 iodine Substances 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 244000144972 livestock Species 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 230000007246 mechanism Effects 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- AYEKKSTZQYEZPU-RYUDHWBXSA-N pentosidine Chemical compound OC(=O)[C@@H](N)CCCCN1C=CC=C2N=C(NCCC[C@H](N)C(O)=O)N=C12 AYEKKSTZQYEZPU-RYUDHWBXSA-N 0.000 description 1
- 230000003617 peroxidasic effect Effects 0.000 description 1
- 239000002244 precipitate Substances 0.000 description 1
- 238000000746 purification Methods 0.000 description 1
- 150000003233 pyrroles Chemical class 0.000 description 1
- 150000003254 radicals Chemical class 0.000 description 1
- 235000020995 raw meat Nutrition 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 239000007790 solid phase Substances 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
- A23L27/14—Dried spices
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/27—Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Biochemistry (AREA)
- Molecular Biology (AREA)
- Mycology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention provides an all-natural edible spice bag and a method for inhibiting the generation of heat-source combined-state carboxymethyl lysine in a traditional marinated meat product. The spice bag comprises the following components in parts by weight: 2.25 to 5.25 parts of star anise, 1.5 to 3.5 parts of fennel, 0.75 to 1.75 parts of cassia bark, 0.75 to 1.75 parts of bay leaf, 0.75 to 1.75 parts of angelica dahurica, 0.75 to 1.75 parts of rhizoma kaempferiae, 0.38 to 0.88 parts of dried orange peel, 0.38 to 0.88 parts of tsaoko amomum fruit and 0.15 to 0.35 parts of cardamom. The invention achieves the purpose of obviously reducing the generation of heat source bonding state carboxymethyl lysine by adding the compound natural edible spice rich in natural antioxidants such as phenols, flavonoids and the like in the process of stewing the pork. The method is safe and reliable, simple in process steps, low in cost, strong in operability, and has great market potential and application and popularization values.
Description
Technical field
The present invention relates to livestock products processing technique fields, and in particular to inhibits reference state carboxylic first in halogen meat hot procedure
The all natural flavorant packet and method that base lysine generates.
Technical background
Food-borne advanced glycosylation end products (advanced glycation endproducts, AGEs) mainly exist
It is organic by a series of relatively stable complexity of chemical structures of the latter stage generation of Maillard reaction under non-enzymatic reaction condition
Object, AGEs can also be via generating in the approach such as reduced sugar autoxidation, peroxidatic reaction of lipid and Ascorbic Acid Oxidation.Because of food source
Property AGEs people it is intracorporal accumulation it is related to the generation of a variety of diseases such as cardiovascular disease, diabetes, verify processing and storage
Influencing mechanism and its suppressing method to AGEs content are one of the research hotspots of field of food in recent years.It has identified at present
AGEs have pentosidine, crossline, carboxymethyl-lysine (N ε- carboxymethylysine, CML), lysopine,
Pyrroles's element, noroctopine etc., wherein CML is the significant substance of AGEs, the generally measurement as AGEs content in food
Index.
AGEs is widely present in various foods, in esp meat based food, because of its protein abundant, fat and higher contains
The reduced sugar of amount is advantageous to the formation of AGEs；In addition meat product is often needed by higher temperature or long-time in diet
Cooking, be greatly promoted the generation of AGEs, therefore, the content of AGEs is usually very high in the prepared food meat products such as halogen meat.Halogen meat system
Product are raw meats after precooking, then add water to cook for a long time with spice and seasoning, to obtain soft mouthfeel and strong
Flavor, it is deep to be liked by broad masses, but the high AGEs content in halogen meat products does not allow the potential risk of human health
Ignore, therefore the AGEs content reduced in halogen meat products has a very important significance.
Summary of the invention
Long-term large amounts of food halogen meat products will lead to the accumulation of AGEs in human body, to endanger health.The present invention
It aims to solve the problem that the problem of reducing the reference state carboxymethyl-lysine content that halogen meat products largely generates in hot procedure, provides
It is a kind of to inhibit all natural flavorant packet that pyrogenicity reference state carboxymethyl-lysine generates in traditional halogen meat products.
To achieve the above object, the invention adopts the following technical scheme:
It is described to inhibit to wrap in all natural flavorant packet that pyrogenicity reference state carboxymethyl-lysine generates in traditional halogen meat products
Include the component of following parts by weight: it is 2.25-5.25 parts octagonal, 1.5-3.5 parts of fennel seeds, 0.75-1.75 parts of cassia bark, spiceleaf
0.75-1.75 parts, 0.75-1.75 parts of the root of Dahurain angelica, 0.75-1.75 parts of kaempferia galamga, 0.38-0.88 part of dried orange peel, tsaoko each 0.38-
0.88 part, 0.15-0.35 part of cardamom.
Preferably, include the component of following parts by weight in the spices bag: it is 3 parts octagonal, it is 2 parts of fennel seeds, 1 part of cassia bark, fragrant
1 part of leaf, 1 part of the root of Dahurain angelica, 1 part of kaempferia galamga, 0.5 part of dried orange peel, each 0.5 part of tsaoko, 0.2 part of cardamom.
The method that pyrogenicity reference state carboxymethyl-lysine generates in the traditional halogen meat products of inhibition based on above-mentioned spices bag,
The method is that fresh pork and the spices bag are put into boiling water, takes out pork after boiling and cools down；The spices bag
Quality is 1.5-the 3.5% of fresh pork quality, preferably 2%.Digestion time is preferably 1h.Cooling is that pork is put into ice water
Cooling 30min in bath.
The invention will be further described below:
The present invention takes the big row's tenterloin of a certain amount of fresh pork, removes surface fascia and white connective tissue, claims by a certain percentage
It takes nine kinds of common flavorants of pork quality 1.5-3.5% in material packet, boiling is boiled with electromagnetic oven and again wraps monolith meat and material
It is added and is stirred evenly into boiling water together, and rapidly take out meat after boiling 1h at 100 DEG C, be put into ice-water bath cooling
30min.A certain amount of meat sample is randomly selected after pork chopping to blend in blender, weighs a certain amount of sample through sodium borohydride reduction
12h；Then with chloroform-methyl alcohol mixed liquor (volume ratio 2:1) centrifugation removal fat and precipitating proteins；Protein is through salt
A certain amount of d is added in sour 110 DEG C of acidolysis afterwards for 24 hours4- CML internal standard compound is purified with MCX solid phase extraction column, is dried with nitrogen, 80% first
0.22 μm of filter membrane is crossed after alcoholic solution dissolution, after obtaining prepare liquid, quantitative analysis is carried out to CML in sample using tandem mass spectrum.
The substances such as natural phenolic and flavonoids rich in, these natural components in flavorant of the present invention
Good mouthfeel and fragrance can not only be provided during heating for meat, while can also remove free radical, inhibit fat, albumen
Matter oxidation, so as to effectively inhibit the generation of carboxymethyl-lysine.
The present invention is by the addition certain proportion in halogen meat products and the common natural flavor of content, to significantly inhibit
The generation of carboxymethyl-lysine, simply, conveniently, high safety is at low cost, improves the safety of halogen meat products for technological operation
Property.
Compared with prior art, the invention has the following advantages that
(1) heat treatment is significantly inhibited to reach by the way that the common flavorant of a certain amount of and ratio is added during halogen boils
The purpose that reference state carboxymethyl-lysine generates in the process, improves the edible safety of halogen meat products.
(2) substances such as the natural phenolic and flavonoids that contain in the natural flavouring used mutually act synergistically, can
Effective to inhibit reference state carboxymethyl-lysine content in halogen meat products, which is common natural flavouring, and safety is strong
Health.
(3) easy to operate, material requested is at low cost, strong operability, meets environment protection requirement, and strong applicability can be used
In family, restaurant and large-scale industrial production.
Specific embodiment:
Embodiment 1
It takes the big row's tenterloin of 500 g fresh porks, removes surface fascia and white connective tissue, with electromagnetic oven by 1500 g boilings
Monolith meat is added into boiling water at 100 DEG C after boiling one hour and is put into cooling 30 minutes in ice-water bath rapidly by boiling.After chopping
It randomly selects 50 g meat samples to blend in blender, weighs a certain amount of sample through sodium borohydride reduction 12h；Then with three chloromethanes
Alkane-methyl alcohol mixed liquor (volume ratio 2:1) centrifugation removal fat and precipitating proteins；Protein is after 110 DEG C of acidolysis for 24 hours of hydrochloric acid
Add a certain amount of d4- CML internal standard compound is purified with MCX solid phase extraction column, is dried with nitrogen, mistake after 80% methanol solution dissolution
0.22 μm of filter membrane after obtaining prepare liquid, carries out quantitative analysis to CML in sample using tandem mass spectrum.
Embodiment 2
The big row's tenterloin of 500 g porks is taken, surface fascia and superficial white connective tissue is removed, weighs 10.2 g, nine kinds of common fragrance
(illiciumverum 3 g, 2 g of fennel seeds, each 1 g of cassia bark, spiceleaf, the root of Dahurain angelica, kaempferia galamga, each 0.5 g of dried orange peel, tsaoko, cardamom 0.2 is g) in material packet
In, 1500 g boilings are boiled with electromagnetic oven, then monolith meat and material packet are added simultaneously into boiling water and are stirred evenly and at 100 DEG C
It is put into rapidly after boiling one hour in ice-water bath 30 minutes cooling.50 g meat samples are randomly selected after chopping to blend in blender,
A certain amount of sample is weighed through sodium borohydride reduction 12h；Then it is gone with chloroform-methyl alcohol mixed liquor (volume ratio 2:1) centrifugation
Except fat and precipitating proteins；Protein adds a certain amount of d after 110 DEG C of acidolysis for 24 hours of hydrochloric acid4- CML internal standard compound, with MCX solid phase
Small column purification is extracted, is dried with nitrogen, crosses 0.22 μm of filter membrane after 80% methanol solution dissolution, after obtaining prepare liquid, using series connection
Mass spectrum carries out quantitative analysis to CML in sample.
Embodiment 3
The big row's tenterloin of 500 g porks is taken, surface fascia and white connective tissue are removed, 45 g is weighed without salt compounded of iodine, is incited somebody to action with electromagnetic oven
1500 g boilings boiling, then monolith meat is added simultaneously into boiling water with salt and is stirred evenly and fast after boiling one hour at 100 DEG C
Speed is put into ice-water bath 30 minutes cooling.50 g meat samples are randomly selected after chopping to blend in blender, weigh a certain amount of sample
Through sodium borohydride reduction 12h；Then with chloroform-, methyl alcohol mixed liquor (volume ratio 2:1) centrifugation removal is fatty and precipitates egg
White matter；Protein adds a certain amount of d after 110 DEG C of acidolysis for 24 hours of hydrochloric acid4- CML internal standard compound, purified with MCX solid phase extraction column,
It is dried with nitrogen, crosses 0.22 μm of filter membrane after 80% methanol solution dissolution, after obtaining prepare liquid, using tandem mass spectrum in sample
CML carries out quantitative analysis.
Embodiment 4
The big row's tenterloin of 500 g porks is taken, fascia and superficial white connective tissue is removed, weighs 45 grams of g without salt compounded of iodine and 10.2 g nine
Kind common fragrance (illiciumverum 3 g, 2 g of fennel seeds, each 1 g of cassia bark, spiceleaf, the root of Dahurain angelica, kaempferia galamga, each 0.5 g of dried orange peel, tsaoko, cardamom
0.2 g) in material packet in.1500 grams of boilings are boiled with electromagnetic oven, then monolith meat, salt and material are wrapped while being added into boiling water and is stirred
It is uniformly and 30 minutes cooling in rapid ice-water bath after boiling one hour at 100 DEG C.50 grams of meat samples are randomly selected after chopping in stirring
It mixes in device and blends, weigh a certain amount of sample through sodium borohydride reduction 12h；Then with chloroform-methyl alcohol mixed liquor, (volume ratio is
2:1) centrifugation removal fat and precipitating proteins；Protein adds a certain amount of d after 110 DEG C of acidolysis for 24 hours of hydrochloric acid4- CML internal standard
Object is purified with MCX solid phase extraction column, is dried with nitrogen, crossing 0.22 μm of filter membrane after 80% methanol solution dissolution, obtaining prepare liquid
Afterwards, quantitative analysis is carried out to CML in sample using tandem mass spectrum.
The result finally obtained is as follows:
Reference state carboxymethyl-lysine content (mg/kg) in embodiment 1: 70.9 ± 0.83；In parallel three times
Reference state carboxymethyl-lysine content (mg/kg) in embodiment 2: 62.8 ± 0.82；In parallel three times
Reference state carboxymethyl-lysine content (mg/kg) in embodiment 3: 75.5 ± 4.13；In parallel three times
Reference state carboxymethyl-lysine content (mg/kg) in embodiment 4: 65.0 ± 1.39；In parallel three times
Embodiment 1 and 3 is control group, from detection data it can be seen that reference state carboxymethyl-lysine content is obvious during halogen boils
It reduces, illustrates that the invention can effectively inhibit reference state carboxymethyl-lysine content in hot procedure, there is very big market
Prospect and application value.
Claims (6)
1. a kind of inhibit all natural flavorant packet that pyrogenicity reference state carboxymethyl-lysine generates in traditional halogen meat products,
It is characterized in that, includes the component of following parts by weight in the spices bag: it is 2.25-5.25 parts octagonal, 1.5-3.5 parts of fennel seeds,
0.75-1.75 parts of cassia bark, 0.75-1.75 parts of spiceleaf, 0.75-1.75 parts of the root of Dahurain angelica, 0.75-1.75 parts of kaempferia galamga, dried orange peel
0.38-0.88 part, each 0.38-0.88 part of tsaoko, 0.15-0.35 part of cardamom.
2. spices bag as described in claim 1, which is characterized in that include the component of following parts by weight in the spices bag: eight
3 parts of angle, 2 parts of fennel seeds, 1 part of cassia bark, 1 part of spiceleaf, 1 part of the root of Dahurain angelica, 1 part of kaempferia galamga, 0.5 part of dried orange peel, each 0.5 part of tsaoko, cardamom 0.2
Part.
3. a kind of inhibit the method that pyrogenicity reference state carboxymethyl-lysine generates in traditional halogen meat products, which is characterized in that institute
The method of stating is that fresh pork and spices bag of any of claims 1 or 2 are put into boiling water, takes out pork after boiling and cools down；
The quality of the spices bag is 1.5-the 3.5% of fresh pork quality.
4. method as claimed in claim 3, which is characterized in that the quality of the spices bag is the 2% of fresh pork quality.
5. method as claimed in claim 3, which is characterized in that digestion time 1h.
6. method as claimed in claim 3, which is characterized in that cooling is that pork is put into in ice-water bath cooling 30min.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811438306.XA CN109588684B (en) | 2018-11-29 | 2018-11-29 | All-natural edible spice bag and method for inhibiting heat source combined state carboxymethyl lysine in traditional marinated meat products |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811438306.XA CN109588684B (en) | 2018-11-29 | 2018-11-29 | All-natural edible spice bag and method for inhibiting heat source combined state carboxymethyl lysine in traditional marinated meat products |
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| Publication Number | Publication Date |
|---|---|
| CN109588684A true CN109588684A (en) | 2019-04-09 |
| CN109588684B CN109588684B (en) | 2021-05-07 |
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| CN117256809A (en) * | 2023-09-11 | 2023-12-22 | 深圳大学 | Preparation method for reducing content of heterocyclic amine and advanced glycosylation end products of sauced meat |
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| CN117256809A (en) * | 2023-09-11 | 2023-12-22 | 深圳大学 | Preparation method for reducing content of heterocyclic amine and advanced glycosylation end products of sauced meat |
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