Effects of Common Spices on the Formation of Heterocyclic Amines in Sauce Pork

This paper explored the effects of seven kinds of spices(cinnamon,licorice,red prickly ash,star anise,clove,galangal and fructus tsaoko)on the production of heterocyclic amines in pork. The results showed that the total amount of heterocyclic amines was very low(8.71 ng/g)for blank pork cooked with distilled water;the total amount of heterocyclic amines in the control pork cooked with soy sauce,cooking wine,salt and sugar was very high(225.29 ng/g),which is 25.7 times that of the blank group. The two most abundant heterocyclic amines were Norharman and Harman(84.99 ng/g and 140.21 ng/g,respectively).At the low level of 0.05%,all the other spices did not significantly promote the production of heterocyclic amines(p<0.05)except for the cinnamon,clove and galangal,while exceptforred prickly ash,in the 0.1% level,other heterocyclic amines can inhibit the formation of heterocyclic amines(p>0.05)to a certain extent. Seasoning such as soy sauce and cooking wine can obviously promote the formation of heterocyclic amines. 0.1% spice can inhibit the formation of heterocyclic amines in pork. The effect of clove is the best. The inhibitory rates of clove with 0.05% and 0.1% on the total amount of heterocyclic amines were 25.78% and 36.21%,respectively.In conclusion,spices have inhibitory effects,at a certain degree,on the formation of heterocyclic amines,and different spices have different inhibitory effects.