植物多酚抑制热加工肉制品中杂环胺形成机制研究进展

杂环胺（heterocyclic amines,HAs）是肉制品热加工过程中产生的一类具有极强致畸致癌活性的有毒化合物，其中2-氨基-3-甲基咪唑并4,5-f]喹啉（2-amino-3-methyl-imidazo4,5-f]-quinoline,IQ）和2-氨基-3,4-二甲基咪唑并4,5-f]喹啉（2-amino-3,4-dimethyl-imidazo4,5-f]-quinoline,MeIQ）,2-氨基-1-甲基-6-苯基咪唑并4,5-b]吡啶（2-amino-1-methyl-6-phenylimidazo4,5-b]-pyridine,PhIP）,1-甲基-9H-吡啶并3,4-b]吲哚（1-methyl-9Hpyrido3,4-b]indole,Harman）和9H-吡啶并3,4-b]吲哚（9H-pyrido3,4-b]indole,Norharman）3类HAs在热加工肉制品中较为常见且分布广泛。本文即围绕上述3类HAs，简要分析其形成的途径及机制，并详细阐述外源添加植物多酚抑制HAs形成的作用机制，最后依据现有研究归纳总结出多酚化合物抑制HAs与其化...

Research Progress on the Inhibitory Mechanism of Plant Polyphenols on the Formation of Heterocyclic Amines in Thermally Processed Meat Products

Heterocyclic amines (HAs) are a class of toxic compounds with strong teratogenic and carcinogenic activities which are produced during thermal processing of meat products. Three types of HAs, including 2-amino-3-methyl-imidazo4,5-f]-quinoline (IQ) and 2-amino-3,4-dimethyl-imidazo4,5-f]-quinoline (MeIQ), 2-amino-1-methyl-6-phenylimidazo4,5-b]-pyridine (PhIP), and 1-methyl-9H-pyrido3,4-b]indole (harmane) and 9H-pyrido3,4-b]indole (norharman), are common and widely distributed in heat-processed meat products. This article briefly analyzes the formation pathways and mechanisms of these HAs, elucidates the inhibitory mechanism of exogenous plant polyphenols on their formation, and clarifies the structure-activity relationship of polyphenol compounds for the inhibition of their formation. This review will provide theoretical guidance for the effective application of plant polyphenols to control the formation of HAs in heat-processed meat products.