本研究是将肉桂提取物添加于哈尔滨风干肠中，采用高效液相色谱法测定第0、2、4、6、8、10 d样品中亚硝胺的含量及其相关理化指标（pH值、亚硝酸残留量、过氧化物值(POV)、硫代巴比妥酸值(TBARS)和挥发性盐基氮(TVB-N)），研究它们与阻断亚硝胺生成的之间联系。结果表明：肉桂提取物对风干肠中多种亚硝胺具有显著的阻断作用（P<0.05），并且随着添加量的增加，阻断作用越显著。在发酵第10 d肉桂提取物添加量为0.3 g/kg的处理组对亚硝基二甲胺(NDMA)、亚硝基哌啶(NPIP)、亚硝基二丙胺(NDPA)、亚硝基酰胺(NDBA)和亚硝基二苯胺(NdphA)的抑制率分别为26%、63%、50%、59%和55%。肉桂提取物阻断亚硝胺的能力与pH值没有联系。而它能够使风干肠中的TBARS、POV、TVB-N值和亚硝酸盐的残留量降低（P<0.05），说明脂肪氧化程度与胺类物质的含量以及亚硝酸盐的残留与亚硝胺的生成具有密切的联系。

In this study, cassia extracts were added to Harbin dry sausages. The nitrosamine content and related physicochemical properties, such as the pH value, nitrite residue content, peroxide value (POV), thiobarbituric acid (TBARS) content, and total volatile basic nitrogen (TVB-N) content in the sausages was determined 0, 2, 4, 6, 8, and 10 days after addition of extracts, by high performance liquid chromatography, in order to determine their relationship with the inhibition of nitrosamine production. The results of these analyses revealed that cassia extract exerted a significant inhibitory effect (P < 0.05) on a number of nitrosamines in the dried sausages. This effect was observed to be more significant with the increase in the quantity of extract added. The rate of inhibition of nitrosodimethylamine (NDMA), nitroso piperidine (NPIP), nitroso-propylamine (NDPA), nitroso amide (NDBA), and nitroso diphenylamine (NDphA) was determined to be 26%, 63%, 50%, 59%, and 55%, respectively, in the group treated with 0.3 g/kg cassia extracts on day 10. The inhibitory effect of cassia extract on nitrosamines was not affected by the pH value. The cassia extract significantly (P < 0.05) reduced the TBARS, POV, and TVB-N values and nitrite residue in Harbin dry sausages. This showed that the lipid oxidation, amine content, and nitrite residue content was closely linked with nitrosamine formation.

公益性行业（农业）科研专项经费(201303082)；黑龙江省科技计划项目(GC13B212)；国家十二五科技支撑计划(2012BAD28B02)