CAJ | 학술논문

文章研究了草鱼（Ctenopharyngodon idellus）鱼糜制品在水煮、200℃烘烤和140~200℃油炸条件下杂环胺的变化，并初步探讨了杂环胺形成机制。11种杂环胺的质量分数采用超高效液相色谱-电喷雾串联质谱法进行测定。结果表明杂环胺的种类和生成速率与加工方式有关。水煮方式下仅检出2种杂环胺，第60分钟时总量为1.78μg·kg -1；200℃烘烤方式下检出9种杂环胺，第30分钟时总量为75.78μg·kg -1；200℃油炸方式检出9种杂环胺，第8分钟时总量高达115.11μg·kg -1。在140~200℃油炸温度下杂环胺的质量分数随着油炸时间和温度的增加而显著增大（P ﹤0.05），生成杂环胺的种类也有所增加。
문장연구료초어（Ctenopharyngodon idellus）어미제품재수자、200℃홍고화140~200℃유작조건하잡배알적변화，병초보탐토료잡배알형성궤제。11충잡배알적질량분수채용초고효액상색보-전분무천련질보법진행측정。결과표명잡배알적충류화생성속솔여가공방식유관。수자방식하부검출2충잡배알，제60분종시총량위1.78μg·kg -1；200℃홍고방식하검출9충잡배알，제30분종시총량위75.78μg·kg -1；200℃유작방식검출9충잡배알，제8분종시총량고체115.11μg·kg -1。재140~200℃유작온도하잡배알적질량분수수착유작시간화온도적증가이현저증대（P ﹤0.05），생성잡배알적충류야유소증가。
We investigated the effect of different cooking methods on variation of heterocyclic amines in grass carp(Ctenopharyngodon idellus)surimi products and discussed their formation mechanism. With ultra-high performance liquid chromatography-electrospray tan-dem mass spectrometry,we detected the contents of 11 kinds of heterocyclic amines. Results reveal that types of heterocyclic amines and their formation rate were related with cooking methods. Only two kinds of heterocyclic amines were detected,with 1. 78 μg·kg - 1 at the 60th minute by boiling method;nine kinds of heterocyclic amines were detected,with 75. 78 μg·kg - 1 at the 30th minute by 200℃ baking method;nine kinds of heterocyclic amines were detected,with 115. 11 μg·kg - 1 at the 8th minute by 200 ℃ frying method. At frying temperature of 100 ~ 200 ℃,the types and contents of heterocyclic amines increased significantly with increase of frying tem-perature and time.