以芹菜萃取物取代香腸中亞硝酸鹽之研究

本研究是在醃漬肉類產品中，探討芹菜中硝酸根離子或亞硝酸根離子的最適萃取條件，以天然添加物取代化學添加物。之後，將萃取的亞硝酸根離子作為天然替代添加劑在香腸中，探討天然醃漬劑對香腸的物理化學性質、微生物學特性和感官評價。結果顯示，芹菜以30℃ 經水震盪萃取（1:100, w/v）1小時可獲得最高含量的亞硝酸根離子和高含量硝酸根離子，分別測得為39.30 ppm和158.52 ppm。萃取液經121℃ 加熱45分鐘處理後，亞硝酸根離子含量明顯下降而硝酸根離子含量無明顯變化；芹菜萃取液會受pH值改變而影響亞硝酸根離子和硝酸根離子含量；亞硝酸根離子及硝酸根離子含量會隨著儲存時間而下降。在香腸中常用食品添加物部分，芹菜萃取液添加維生素C濃度愈高，測得亞硝酸根離子含量愈低；芹菜粉特性探討部分，不同儲存溫度(25℃、4℃及-20℃)，在 -20℃下，亞硝酸根離子無明顯變化。微生物部分，使用洋菜擴散法分析芹菜萃取液對Escherichia coli ATCC 8739、Bacillus subtilis NPUST-B01、Pichia guilliermondii NPUST-Y23、Aspergillus niger NPUST-M01、Clostridium butyricum之抑菌活性，結果顯示，芹菜萃取液對C. butyricum、B. subtilis，具有抑菌活性，抑菌圈分別為13.30 mm、1.49 mm。不同濃度自製芹菜抽出物及市售芹菜抽出物，對試驗菌株之抑菌效果，當自製芹菜萃取液濃度為1%時，其對C. butyricum、B. subtilis之抑菌率與1%市售芹菜抽出物無顯著差異性，分別有100%及7.98%抑菌率；在E. coli、A. niger方面，1%自製芹菜抽出物有顯著性較高之抑菌率，分別為25.78% 及25.57%。芹菜萃取液之亞硝酸根離子與市售亞硝酸根離子濃度相同時，對C. butyricum有相同的抑菌活性。經安姆氏突變試驗結果顯示，芹菜萃取液無毒性、無致突變性也無抗致突變性。將芹菜萃取液添加於香腸中，理化性質方面，除了空白組(B組)外，亞硝酸鹽芹菜萃取液組(C1-C3)和化學亞硝酸鹽70 ppm之香腸(CO)具有較高酸鹼值，而添加芹菜萃取液組(C1-C3)含有較高的水分含量分別為24.94%、28.22%、31.32%，芹菜萃取液之中式香腸含有較低的亮度以及較高的黃色度，而在70 ppm亞硝酸根離子下，傳統中式香腸(CO)紅色度12.27顯著性的高於芹菜萃取液之中式香腸12.04，TBA值無顯著性差異，而亞硝酸鹽及硝酸鹽含量顯著性低於芹菜萃取液之中式香腸(C3)；微生物方面，芹菜萃取液之中式香腸(C3)對於傳統中式香腸(CO)，有顯著性較低的總生菌數，分別為5.06 log CFU/g及5.24 log CFU/g；嗜好性感官品評方面，芹菜萃取液之中式香腸色澤(C3)有顯著性高於市售中式香腸(CO)，整體喜好性則均達到喜好分數4分(不喜歡亦不討厭)。綜合上述結果，含有芹菜萃取液的香腸顯示出與對照組相似的結果，因此芹菜萃取液為合適的亞硝酸鹽替代物，具有產品開發價值。

關鍵字

芹菜；硝酸鹽；亞硝酸鹽；香腸

並列摘要

The study was focused on the cured meat products, the optimum condition for the extraction of nitrate or nitrite ions from celery had investigated and to be used as natural additives substituted synthesis additives in the treatment of sausages. The results showed that the highest content of nitrite ions and high content of nitrate ions were obtained by celery extraction with water shaking (1: 100, w/v) at 30℃ for 1 hour which the former and the latter were measured at 39.30 ppm and 158.52 ppm, respectively. Moreover, the content of nitrite ions decreased significantly while the content of nitrate ions did not change remarkably after the extract was treated at 121oC/45min. There was effect of the change of pH value in the celery extraction on both the concentration of nitrite and nitrate ions, and reduced concentration during storage time. In the commonly used food additives in sausages, the higher the concentration of vitamin C added to the celery extract, the lower the nitrite ion content was measured. As study for the characteristics of celery powder, at different storage temperatures (25℃, 4℃ and -20℃), there was no significant change in nitrite ions at -20℃. Microbial analysis of the antibacterial activity of celery extract was carried on Escherichia coli ATCC 8739, Bacillus subtilis NPUST-B01, Pichia guilliermondii NPUST-Y23, Aspergillus niger NPUST-M01, Clostridium butyricum by using agar diffusion method. The results showed that the celery extract had antibacterial activity against C. butyricum and B. subtilis, and the inhibition zones were 13.30 mm and 1.49 mm, respectively. Antibacterial effect of homemade celery extracts and commercially available celery extracts was detected at different concentrations on the test strains. When the concentration of the homemade celery extract was 1%, its antibacterial rate against C. butyricum and B. subtilis was same with 1% the market celery extract, reaching 100% and 7.98% bacteriostatic rate; In terms of E.coli and A. niger, the 1% homemade celery extract had significantly higher bacteriostatic rates, which were 25.78% and 25.57%, respectively. Celery extract had the same antibacterial activity against C. butyricum when the same nitrite ion concentration of the commercially available nitrite ion is the same. The results of the Ames test showed that the celery extract was non-toxic, non-mutagenic and non-mutagenic. Added celery extract to detect sausage physical and chemical properties, in addition to the negative blank group (B), nitrite celery extract group (C1-C3) and synthetic nitrite 70ppm sausage (CO) had a higher pH value. In contrast, the addition of celery extraction group (C1-C3) contained a high moisture content 24.94%, 28.22%, 31.32% respectively, In the celery extract, the sausage contained lower brightness and higher yellow degree, while under 70ppm nitrite ions, the traditional Chinese sausage (CO) red degree 12.27 was significantly higher than that of celery extract 12.04, there was no significant difference in TBA value, and the content of nitrite and nitrate was lower than that of celery extract (C3). Microbial aspect, celery extract Chinese sausage (C3) and traditional Chinese sausage (CO), there was a significantly lower total number of bacteria 5.06 log CFU/g and 5.24 log CFU / g respectively, In the hobby sensory evaluation, celery extract in the type of sausage color (C3) was significantly higher than the market Chinese sausage (CO), the overall preference was to a preference score of 4 points (Do not like and do not hate). Based on the above results, sausages containing celery extract had showed similar results to the control group. This leads to the extracted celery can be used as an alternative source of nitrites in the production of cured meat products.