天然复合香辛料对低盐四川泡菜内微生物菌系的影响研究

文章研究了天然香辛料辣椒、花椒、大蒜和生姜对低盐四川泡菜发酵过程中有害菌的抑制作用及其对乳酸菌生长的影响。以乳酸菌、酵母菌和芽孢菌的菌落数、菌落总数及亚硝酸盐为评价指标,进行单因素和正交实验。实验结果表明:天然香辛料对有害菌的抑制效果为辣椒大蒜生姜花椒。最终确定香辛料的复配比例为:辣椒3.6g/dL、大蒜8.0g/dL、花椒1.8g/dL、生姜6.0g/dL。在此条件下,有害菌和酵母菌的抑制率达98%以上,乳酸菌活菌数量达1.13×10~8 cfu/mL。     

几种香辛料油树脂的抗菌性研究

采用平板法测定辣椒、花椒、生姜、大蒜、黑胡椒、丁香油树脂对几种霉菌、细菌、酵母菌的最低抑菌浓度，检测了其中几种香辛料油树脂的活性pH值范围，并与香辛料粉末、合成防腐剂苯甲酸钠进行了抗菌效力比较。     

3种香辛料对糍粑辣椒发酵过程中有机酸的影响研究

为探究大蒜、生姜、花椒3种香辛料在糍粑辣椒发酵过程中对其有机酸产生的影响,该研究将香辛料(大蒜、生姜、花椒)分别加入糍粑辣椒中发酵35 d,采用高效液相色谱法(HPLC)分析了糍粑辣椒发酵过程中6种有机酸(酒石酸、苹果酸、乳酸、醋酸、柠檬酸、琥珀酸)的变化趋势。结果表明,糍粑辣椒在发酵过程中pH总体呈下降趋势,总酸含量呈上升趋势,且发酵末期pH的大小为HJ相似文献   

生姜对烘烤猪肉饼品质及杂环胺形成的影响

选取猪肉与生姜为研究对象，探究不同生姜浓度（0.5%、1.0%、1.5%）对烘烤猪肉饼品质及杂环胺（heterocyclic aromatic amines，HAAs）生成的影响。结果表明，生姜能够降低猪肉饼的质量损失率并且改善色泽。生姜对8种HAAs（MeIQ、MeIQx、4，8-DiMeIQx、PhIP、IQx、IQ、AαC、Trp-P-2）均具有很好的抑制效果。浓度为 1.5%的生姜对烘烤猪肉饼的总HAAs含量抑制率为55.45%。随着生姜浓度的增加，对游离氨基酸的消耗减少。因此生姜对烘烤猪肉饼中的HAAs有很好的抑制活性。     

低钠香辛料

哪一种香辛料的钠含量最低?根据美国香辛料贸易协会的测定,黑胡椒、白胡椒、红辣椒、智利辣椒、肉桂、肉豆蔻、芥末粉、蒜粉、胡萝籽、鼠尾草、罂粟籽、姜黄和小豆蔻籽的钠含量为10mg/100mg。含钠量在20mg/100g的有月桂叶、叶蒿籽、匈牙利红辣椒和香薄荷。生姜和芝麻含钠量为30mg/100g。罗勒、洋葱粉和迷迭香为     

天然香辛料对杂环胺生成的抑制作用

杂环胺是肉制品在高温条件下经一系列复杂反应生成的一类有害物质。这类有害物质的产生主要取决于加热温度、加热时间、加热方式以及肉的种类。当杂环胺被摄入体内,在细胞色素P450家族酶的作用下被激活,经磺基转移酶和乙酰基转移酶被转化为具有遗传毒性的代谢产物。天然香辛料中含有的主要生物活性化合物如酚类、氨基酸、糖类以及生物碱等决定了天然香辛料的作用。将部分天然香辛料添加到肉制品中,不仅能够改善肉制品的最终风味,还能够减少肉制品中杂环胺的含量。本文介绍浓香型天然香辛料(桂皮、丁香、甜罗勒、龙篙、芫荽、八角茴香、肉豆蔻)、辛辣型天然香辛料(辣椒、黑胡椒、花椒、香茅、黑芥子、生姜、大蒜、洋葱、高良姜、大葱)以及淡香型天然香辛料(姜黄、迷迭香、山奈、草果、石榴籽、孜然、甘草)对杂环胺的抑制作用,阐述这些天然香辛料中对杂环胺有抑制作用的化合物及其抑制机理。     

采用QuEChERS结合UHPLC-MS/MS定量分析热加工肉制品中的三种胺类物质

本文采用QuEChERS技术结合超高效液相色谱-串联质谱（UHPLC-MS/MS）技术建立同时检测丙烯酰胺（AA）、亚硝胺（NAs）和杂环胺（HAAs）含量的方法，用于分析热加工肉制品中产生的胺类物质。结果表明:该方法检测出的三类成分20种胺类物质在相应浓度范围内显示出良好的线性关系（R2>0.991），检测限和定量限分别为0.01~1.6 ng/g和0.03~4.8 ng/g，日内回收率介于66.3%~116.5%之间，日内精密度介于0.78%~9.0%之间。每个胺类物的5×LOQ加标水平计算的日间精度范围为3.4%~9.4%。该方法应用于煎烤的四种肉制品中AA、NAs和HAAs的分析，共检测出9种胺类物质，浓度范围为0.03~31.26 ng/g。     

固相萃取-高效液相色谱法分析香辛料对酱卤肉中β-咔啉类杂环胺形成的影响

建立了固相萃取-高效液相色谱分析卤肉中β-咔啉类杂环胺含量的方法,并研究六种中国传统香辛料对卤鸡肉中β-咔啉类杂环胺形成的影响。样品经二氯甲烷萃取,离心和混合阳离子萃取小柱净化后,采用荧光检测器检测杂环胺含量。结果表明,2种杂环胺在线性范围内线性关系良好,相关系数r0.999,检出限为0.17～0.30ng/g。杂环胺的加标回收率为81.92%～93.37%,相对标准偏差(RSD)为3.66%～7.49%。该方法操作简单,净化效果好,可满足实际样品分析的需求。在不添加香辛料的对照组中检测到Harman和Norharman两种杂环胺,6种香辛料对杂环胺抑制能力不同,5%添加剂量下,干姜、青花椒和桂皮抑制率最强达到42%～60%,红花椒、陈皮和黑胡椒的抑制效果较弱。拟合了香辛料的抗氧化能力与抑制能力之间的相关性,结果表明香辛料的抑制能力与羟基自由基的清除能力相关,为研究抑制机理提供线索。     

体外亚硝化模拟体系优选阻断NPYR生成的复合香辛料精油配比

为了有效抑制N-亚硝基吡咯烷（N-nitrosopyrrolidine,NPYR）的形成,在体外模拟亚硝化反应体系中,先通过单因素实验研究市售常见的8种超临界萃取香辛料精油（Spices essential oil,SEO）,包括花椒精油、八角精油、青花椒精油、丁香精油、迷迭香精油、黑胡椒精油、当归风味姜油、砂仁精油,对NPYR的抑制作用,再利用响应面中心组合试验设计,筛选复合香辛料精油（Compound spices essential oil,CSEO）的最佳配比。单因素实验结果表明,除砂仁精油外,其他7种SEO对NPYR的形成均有抑制作用,抑制率大小与其添加浓度有一定关系。其中迷迭香精油（15、20.0 mL/L）对NPYR的抑制作用最强（80%以上）;其次花椒精油（5.0、10.0 mL/L）、青花椒精油（0.5 mL/L）和丁香精油（15.0 mL/L）对NPYR的抑制率可以达到68%以上;当归风味姜油（10.0 mL/L）和八角精油（15.0 mL/L）的抑制效果略低（50%以上）,而黑胡椒精油对NPYR的抑制率则相对较弱（低于50%）。响应面中心组合设计试验得到对NPYR抑制效果最优的CSEO配比为:441.0 μL/L花椒精油、337.0 μL/L八角精油、17.0 μL/L青花椒精油、14.0 μL/L丁香精油和137.0 μL/L迷迭香精油,由模型优选得出对NPYR抑制率的预测值为69.84%,验证试验得出的抑制率为68.40%,CSEO对N-二甲基亚硝胺（N-nitrosodimethylamine,NDMA）的抑制率为66.69%。     

常见香辛料对酱猪肉中杂环胺生成的影响

本文探讨了不同添加量的7种香辛料(桂皮、甘草、红花椒、大料、丁香、良姜、草果)对酱猪肉中杂环胺生成的影响。分别单独添加0.05%和0.10%的7种香辛料进行猪肉卤制,并用LC-MS/MS法检测酱猪肉中9种杂环胺的含量。结果表明:只用蒸馏水煮的空白猪肉,杂环胺总量很低(8.71 ng/g);用酱油、料酒、盐和糖卤煮的对照猪肉中,杂环胺总量很高(225.29 ng/g),为空白组含量的25.7倍,含量最高的两种杂环胺为Norharman和Harman(分别为84.99 ng/g和140.21 ng/g)。所选的7种香辛料在低剂量0.05%水平下,除桂皮、丁香、良姜外,其他香辛料对杂环胺的生成有显著促进作用(p<0.05);而在0.1%水平下,除红花椒外,其他杂环胺都能在一定程度上抑制杂环胺的生成(p>0.05)。结论:酱油、料酒等调味料可以明显促进杂环胺的生成,0.1%香辛料对酱猪肉中杂环胺生成有一定抑制作用,其中丁香的抑制效果最好,0.05%和0.1%的丁香对杂环胺总量的抑制率分别为25.78%和36.21%。总之,香辛料对杂环胺的生成在一定程度上有抑制作用,且不同香辛料抑制作用不尽相同。     

葡萄籽提取物对烤羊肉中杂环胺形成的影响

将0.05%VE,0.1%与0.5%葡萄籽提取物,0.1%与0.5%槲皮素分别添加于羊肉表面,在200℃下煎烤10 min,利用固相萃取-配备二极管阵列检测器和荧光检测器的高效液相色谱分析烤羊肉中15种杂环胺的形成量,以探讨天然提取物对烤羊肉中杂环胺形成量的影响。结果表明:烤羊肉中共检测出10种杂环胺,其中极性杂环胺4种,非极性杂环胺6种,总量达51.68 ng/g。在极性杂环胺中2-氨基-1-甲基-6-苯基-咪唑并[4,5-b]吡啶(PhIP)的形成量较高,达10.50 ng/g;非极性杂环胺中9H-吡啶并[3,4-b]吲哚(Norharman)与1-甲基-9H-吡啶并[3,4-b]吲哚(Harman)的形成量较高,分别达19.66 ng/g与12.23 ng/g。烤羊肉中添加天然抗氧化剂只对极性杂环胺有抑制作用,其中添加0.5%葡萄籽提取物可以显著抑制2-氨基-3甲基咪唑并[4,5-f]喹啉(IQ),2-氨基-3,8-二甲基咪唑并[4,5-f]喹喔啉(MeIQx),2-氨基-3,4,8-三甲基咪唑并[4,5-f]喹喔啉(4,8-DiMeIQx)与PhIP 4种极性杂环胺的形成(P<0.05),其生成量分别减少36.65%,67.73%,35.63%与30%。天然抗氧化剂对烤羊肉中非极性杂环胺的抑制作用不明显。     

Antioxidant and Anti-inflammatory Activities of Several Commonly Used Spices

ABSTRACT: Antioxidant and anti-inflammatory activities are extensively used to screen chemo-preventive foods. Five well-known anticancer spices, ginger, red pepper, garlic, green onion, and leek, were selected and assessed in this study. Antioxidant function was evaluated based on the scavenging ability of the cation radical ABTS⁺. Moreover, anti-inflammatory activity was determined based on the inhibitory effect of nitric oxide (NO) production by lipopolysaccharide (LPS)-activated macrophages. The antioxidant activity of the 5 spices followed this order: ginger > red pepper > leek > green onion and garlic. All of these spices had a strict inhibitory effect on NO production. The anti-inflammatory activity could be ranked based on the IC₅₀ of the spices, as garlic > ginger > green onion > leek and red pepper. Additionally, a significant correlation existed between antioxidant activity and total phenolics content. Obviously, total phenolics content was a crucial determinant of the antioxidant but not the anti-inflammatory activity of foods. The compounds responsible for the anti-inflammatory activity should differ from those responsible for the antioxidant activity.     

Spices as Beneficial Hypolipidemic Food Adjuncts: A Review

Abstract

The spices fenugreek, garlic, ginger, onion, red pepper, and turmeric are effective as hypocholesterolemics under conditions of experimentally induced hypercholesterolemia and hyperlipidemia. Furthermore, fenugreek is effective in human diabetics, whereas garlic and onion are effective in humans with induced lipemia. Capsaicin and curcumin, the active principles of red pepper and turmeric, respectively, are also documented to be efficacious even at doses comparable to calculated human intake. Capsaicin, curcumin, fenugreek, ginger, and onion are understood to cause an enhanced biliary secretion of bile acids also. Considerable human experimentation has been done with garlic and onion, but similar evaluation of the four other spices needs to be done. Limited information is also available on the hypolipidemic influence of spice combinations. Among these six spices, beneficial effects on lipid metabolism would probably be in the order: garlic?>?onion?>?red pepper/capsaicin?>?turmeric/curcumin?>?fenugreek?>?ginger. The mechanisms underlying the hypocholesterolemic and hypotriglyceridemic influence of these spices have also been fairly well understood.     

低盐川味腊肉的研制与加工

在传统腊肉加工的基础上,采用新型的腊肉加工工艺,筛选含盐量低、产品风味和口感较好的川味腊肉。产品选取优质五花肉为主要原料,添加各种香辛料而制成。结果表明：通过正交优化配方试验分析,确定添加2．5％食盐、1．0％花椒和I．5％辣椒,产品具有较好的川式腊肉的风味和口感。水分含量均控制在25％上下。食盐添加量为2．5％时,腊肉产品的氯化物含量（以干基计）为5．13％,有效降低腊肉氯化物含量,亚硝酸钠的残留量在20mg／kg以下,在我国国家准标范围之内。     

郫县豆瓣风味火锅蘸酱的研制

对郫县豆瓣风味火锅蘸酱的配方进行了研究,通过单因素试验和正交试验确定郫县豆瓣风味火锅蘸酱的最佳配方:糍粑辣椒和红油豆瓣的质量比为1∶2,红豆瓣45%,花椒粉4.5%,十三香2.0%,胡椒粉1.0%,姜葱蒜35%,白糖粉1.5%,菜籽油55%(以糍粑辣椒和红油豆瓣的质量为100%计)。在此条件下制成的郫县豆瓣风味火锅蘸酱口感、风味较佳。     

Natural Products Inhibit Oxidative Rancidity in Salted Cooked Ground Fish

The extent of lipid oxidation in salted cooked ground fish treated with several natural products (polyphenols, dried spices and fresh spices) was measured by the production of thiobarbituric acid reactive sub-stances (TBARS). The fresh spices, ginger and tumeric, were more potent than garlic and onion (at 10% conc) in inhibiting lipid oxidation in salted cooked ground fish. The order of antioxidative potency of the dried spices was: cloves > cinnamon > cumin ～ black pepper > fennel ～ foenugreek. The dried spices were more effective antiox-idants than fresh spices. The polyphenols were the most potent group of natural antioxidants. The order of potency of the polyphenols (0.01% concentration) was: ellagic acid > tannic acid > myricetin > quercetin.     

回锅肉风味复合调味料的研制

研究回锅肉风味复合调味料的生产工艺,通过单因素和正交试验,研制出回锅肉风味复合调味料配方的最佳配比,结果表明:在姜4%,蒜4%,洋葱8%,郫县豆瓣10%,泡辣椒酱16%,大豆酱3.2%,甜面酱6%,蚝油3.2%,香料1.2%,花椒1.6%,白糖0.8%,料酒2%,色拉油40%时,效果最佳,产品风味更加突出。通过该试验研制出的回锅肉风味复合调味料不仅确保了回锅肉经典风味的一致性和稳定性,并且省去了繁琐的调味过程,有利于回锅肉的工业化生产,推动川菜的国际化发展。     

SENSITIVITY OF LISTERIA MONOCYTOGENES TO SPICES AT TWO TEMPERATURES

Thirteen spices were screened for growth inhibition effect against Listeria monocytogenes at 24°C using a concentration gradient plate method. Cloves, and oregano were the two most inhibitory spices with MIC values ranging from 0.5 to 0.7% (W/V). Inhibition was also detected with sage and rosemary (MIC of 0.7 to 1.0%) as well as nutmeg (MIC of 1.1–1.4%). Black pepper, chili, cinnamon, garlic, mustard, paprika, parsley and red pepper at a concentration up to 3.0% did not inhibit the growth of the organisms. The effect of cloves, oregano and sage on the growth and survival of L. monocytogenes Scott A was further tested in tryptic soy broth at both 4 and 24°C. At a concentration of 0.5 or 1.0%, cloves were bactericidal and oregano was bacteriostatic to this organism at both incubation temperatures. Sage at these two concentrations was bactericidal at 4°C and bacteriostatic at 24°C. When tested in sterile meat slurry, a 1.0% level of either cloves or oregano had little effect on the growth of L. monocytogenes Scott A at 4 or 24°C.     

Inhibition of heterocyclic aromatic amine formation in fried ground beef patties by garlic and selected garlic-related sulfur compounds

The effects of garlic and selected organosulfur compounds (diallyl disulfide, dipropyl disulfide, diallyl sulfide, allyl methyl sulfide, allyl mercaptan, cysteine, and cystine) on the formation of heterocyclic aromatic amines (HAAs) in fried ground beef patties were evaluated. Minced garlic cloves (ca. 4.8 to 16.7%, wt/wt) or organosulfur compounds (0.67 mmol) were added directly to ground beef. Patties (100 g) were fried at 225 degrees C (surface temperature) for 10 min per side. Two patties were fried for each replication, and five replicates were analyzed for each treatment. For each replicate, four subsamples were analyzed (two unspiked subsamples for concentration and two spiked subsamples for the recovery of HAA standards). The volatile sulfur compounds significantly (P < 0.05) reduced concentrations of 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine by reductions of 46 to 81%, while average reductions of 35, 22, and 71%, were achieved with cystine, cysteine, and whole garlic, respectively. The volatile sulfur compounds reduced concentrations of 2-amino-3,8-dimethylimidazo[4,5-f]quinoxaline by 34 to 67%, while reductions of 25, 19, and 63% (P < 0.05) were achieved with cystine, cysteine, and whole garlic, respectively. These studies confirm that garlic and some organosulfur compounds have the potential to reduce HAA formation incooked beef patties.     

贵州糍粑辣椒的制作工艺

本研究以贵州花溪辣椒、遵义朝天椒、贵州灯笼椒3种干辣椒为主要原料;盐、姜、蒜、料酒、辣椒籽为辅料在传统糍粑辣椒制作基础上进行工艺优化。在单因素试验的基础上,采用Box-Behnken响应面法对糍粑辣椒进行工艺优化,确定最佳配比。研究表明:贵州花溪干辣椒、遵义干朝天椒、贵州干灯笼椒配比为3:2:3(2.60 g:1.70 g:2.60 g),姜蒜比为1:1(2.14 g:2.14 g),辣椒籽炒制时间为30 s(0.83 g),盐含量为1.50 g,料酒含量0.50 mL,煮制时间为6 min,此条件下制作的糍粑辣椒感官评分为93.87±1.60,制作出来的糍粑辣椒不仅色泽鲜艳、香味浓郁、辣感适中、质地均匀,风味独特,各项理化指标、微生物指标均符合贵州糍粑辣椒的地方安全标准,具有良好的产品质量特色,为糍粑辣椒的工业化开发和推广提供了一定的理论基础。