Relationship Between Six Amino Acids and N-nitrosamine Formation in Raw Meat Pellets during Low Temperature Storage

In order to preliminarily determine the conversion relationship between amino acid and N-nitrosamine,this study used lean meat as raw material and added 1 mg lysine,arginine,alanine,proline,tyrosine and valine to the meatballs respectively. And then the simples were stored at low temperature(4 ℃)for 9 days. The contents of N-nitrosamines in meatballs was determined periodically by gas chromatography-tandem mass spectrometry(GC-MS/MS) to find out the transformation relationship between amino acids and N-nitrosamines,and to analyze the effect of Schisandra chinensis on the production of N-nitrosamines and the relationship between exogenous amino acids and N-nitrosamines. The results showed that N-nitrosodimethylamine(NDMA),N-nitrosopiperidine(NPIP),N-nitrosopyrrolidine(NPYR),N-nitroso-di-n-butylene(NDBA),N-nitrosodibutylamine(NDBA),N-nitrosodiphenylamine(NDPHA)five N-nitrosamines were detected in the meatballs. And the arginine and proline could promote the formation of N-dimethyl nitrosamine(NDMA),N-nitroso dinitrobutylamine(NDBA). The addition of arginine increased the NDMA contents by up to 73.18%. The addition of proline increased the NDBA contents by up to 156.18%. And the Schisandra chinensis reduced the NDMA contents of arginine by 28.37%,the maximum NDBA contents of proline was 29.47%,and the maximum NPIP contents decreased by 48.62%. In summary,this experiment showed that arginine could increase the contents of NDMA in meat products,and proline could increase the contents of NDBA. The addition of Schisandra chinensis generally reduced the NPIP contents,but the difference was not significant. The Schisandra had a reducing effect on the NDMA contents of arginine and on NDBA contents of proline.