Study On The Changes Of Nutrients During Cooking Of Braised Pork In Brown Sauce And Suppression Method Of Acrylamide

International agency for research on cancer classified Acrylamide as ?possibly carcinogenic to humans? in group 2A. Since 2002, the Swedish National Food Administration and others reachers reported the presence of relevant amounts of acrylamide in several carbohydrates rich foods baked at high temperatures. The subject for the first time by using traditional Chinese dishes of Braised pork in brown sauce as the research object, dynamic monitoring the changes of main nutrient components and texture in Braised pork in brown sauce cooking process; using a high performance liquid chromatography tandem mass spectrometry dynamic monitoring of Braised pork in brown sauce cooking process of acrylamide in; to explore the edible spices on the traditional cooking meat of Braised pork in brown sauce in the production generated in the process of acrylamide inhibition, has important significance. The main research contents of this paper are as follows:1. Dynamic monitoring the changes of main nutritional components and texture of Chinese dishes Braised pork in brown sauce in the cooking process. The main nutritional components of meat is protein and fat, which have changed in the process of heat treatment. The results show that in the whole Braised pork in brown sauce processing process fat content decreased from meat 50.0% to29.2%, This is due to high temperature that loss of the fat;fatty acid composition overall did not changes significantly, may be related to the duration of the cooking process and the use of temperature; the protein content showed a trend of increasing,in the feeding stage reached the maximum with loss of fat,the protein increased relative; with cooking process of braise pork in brown sauce the total amino acids and free amino acids content were increased by 9.2% and 0.15%,respectively. most kinds of amino acids, glycine and glutamic acid content increased by 4.54% and 16.98%,respectively, these two kinds of flavor amino acid, provides a delicious taste.Texture and nutrition indexs, all show some correlation bttween the hardness and cohesiveness are greatly influenced by nutritional, hardness and crude fat were positively correlated, cohesion and negatively correlated with the crude protein, elasticity and negatively correlated with crude fat. And the factors that can affect other parameters generally affect the resistance to chewing and recovery.2. Established method of extraction and determination of acrylamide in the samples, and dynamic changes in acrylamide content in Chinese braised pork in brown sauce during cooking were monitored. Samples of acrylamide by 2 m L of 0.1% formic acid solution to extract, CM liquid add to samples to take off the fat, then using SPE solid phase extraction column for purification and enrichment, greatly improving the purification degree of the sample. Optimizaed conditions of mass spectrometry: Drying temperature: 350?; Dry gas flow rate: 7 L/min;Spray pressure: 45 Psi; Sheath temperature: 400?;sheath gas flow rate: 11 L/min; Nozzle voltage: 500 V; Capillary voltage 3000 V; Cracking voltage: 20 V. The precision(RSD) of this method were 1.28% and 1.96%, respectively;The stability of the sample within 12 h was 2.73%; Sample recovery rate between the 85%~112%.The establishment of acrylamide detection method for dynamic monitoring of Chinese pork production of acrylamide content in the process of change. The results showed: in the raw meat and water boiled meat was not detected in acrylamide; in frying processing, the average content of acrylamide was 6.45 ?g/kg; after adding sugar?soy sauce and Yellow Wine the average content of acrylamide in meat was 42.4 ?g/kg; in a long time after the stew meat in the average content of acrylamide was 18.7 ?g/kg.3. Study the food spices inhibition of acrylamide formation during cooking Braised pork in brown sauce. Choosing family commonly used spices such as, garlic, onion, hawthorn, cinnamon, fennel, star anise, cardamom, geraniol, pepper and thirteen spices were studied. Results showed that 12 kinds of spices for acrylamide overall in the form of three kinds of phenotype: inhibition, inhibit + promote and promote. And this has the specific performan, ginger, spring onion, garlic, onion, hawthorn, fennel and star anise can better inhibiting the production of acrylamide; Bay leaf, amomum and cinnamon inhibition of acrylamide is larger relation with addition amount, add too much can promote the formation of acrylamide; While Chinese prickly ash, black pepper, white pepper and "thirteen" only promoting effect of acrylamide. This research chosed several kinds of spices are relatively has the antioxidation, but the antioxidation activity of spices is not absolutely positive correlation with the inhibition of acrylamide. The specific mechanism needs further study.