کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
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2449330 | 1554077 | 2016 | 9 صفحه PDF | دانلود رایگان |
In this study we investigated the formation of the oxidation products of guaiacol in brines and heated meat matrix: 6-nitrosoguaiacol, 4-nitroguaiacol and 6-nitroguaiacol. For this purpose we applied a newly developed HPLC-UV and LC–MS method. For the first time, 6-nitrosoguaiacol was determined in brine and meat (containing guaiacol and sodium nitrite), which had been heated to 80 °C and subsequently subjected to simulated digestion. Application of 500 mg/L ascorbic acid to the brines reduced guaiacol degradation at pH 3 and simultaneously inhibited the formation of 6-nitrosoguaiacol compared to brines containing only 100 mg/L of ASC. The oxidation products were isolated with a new extraction method from meat samples containing 400 mg/kg sodium nitrite at pH 3.6 following simulated digestion. When oxygen was added, 6-nitrosoguaiacol was determined even at legally allowed levels (150 mg/kg) of the curing agent. Finally, we developed a new LC–MS method for the separation and qualitative determination of the four main smoke methoxyphenols.
Journal: Meat Science - Volume 117, July 2016, Pages 18–26