15种黄酮类化合物对烤鸡胸肉中杂环胺含量的影响

为研究15 种黄酮类化合物对烤鸡胸肉中5 种杂环胺含量的影响，将烤鸡胸肉经NaOH提取、乙酸乙酯萃取，通过Oasis MCX固相萃取小柱净化后，采用超高效液相色谱-串联质谱法对杂环胺含量进行分析，并采用主成分分析法研究黄酮类化合物对烤鸡胸肉中杂环胺形成影响的差异性。结果表明，15 种黄酮类化合物中染料木素、表没食子儿茶素没食子酸酯（epigallocatechin gallate，EGCG）和木犀草素对烤鸡胸肉中1-甲基-9H-吡啶并3,4-b]吲哚和9H-吡啶并3,4-b]吲哚抑制作用较好，抑制率达20%以上；EGCG、柚皮素、木犀草素和染料木素对2-氨基-1-甲基-6-苯基-咪唑并4,5-b]吡啶抑制作用较好，抑制率达45%以上；染料木素、柚皮素和木犀草素对2-氨基-3,8-二甲基咪唑并4,5-f]喹喔啉和2-氨基-3,4,8-三甲基-3H-咪唑并4,5-f]喹喔啉抑制作用较好，抑制率达45%以上。主成分分析结果显示，EGCG、木犀草素和染料木素聚为一类，且对5 种杂环胺均有较强的抑制作用。通过化学结构推测得出，黄酮母核中A环同时存在5-羟基和7-羟基，B环的4’-羟基对黄酮类化合物有效抑制烤鸡胸肉中杂环胺的形成具有重要作用，而C环中3-羟基的存在会降低其对杂环胺形成的抑制作用。综上，黄酮类化合物对杂环胺的形成具有影响，EGCG、木犀草素和染料木素的抑制作用最强，可为高温肉制品安全加工提供理论参考。

Effects of Fifteen Flavonoids on the Contents of Heterocyclic Amines in Roast Chicken Breast

The effects of 15 flavonoids on the contents of five heterocyclic amines in roast chicken breast were investigated in this study. The sample was extracted with NaOH, followed by liquid-liquid extraction with ethyl acetate, and then the upper phase was purified by solid-phase extraction with a Oasis MCX cartridge. The content of heterocyclic amine was analyzed by ultraperformance liquid chromatography-tandem mass spectrometry. Principal component analysis (PCA) was used to study the differences in the effects of various flavonoids on the formation of heterocyclic amines in roast chicken breast. The results showed that among the 15 flavonoids, genistein, epigallocatechin gallate (EGCG) and luteolin exhibited good inhibitory effects on the formation of Harman and Norharman, with inhibition percentages over 20%. EGCG, naringenin, luteolin and genistein had good inhibitory effects on the formation of 2-amino-1-methyl-6-phenylimidazo4,5-b]pyridine, with inhibition percentages over 45%. Genistein, naringenin and luteolin showed good inhibitory effects on the formation of 2-amino-3,8-dimethylimidazo4,5-f]quinoxaline and 2-amino-3,4,8-trimethylimidazo4,5-f]quinoxaline, with inhibition percentages over 45%. The PCA results demonstrated that EGCG, luteolin and genistein were classified into the same group, exhibiting strong inhibitory effects on the formation of five heterocyclic amines. Based on the chemical structures of these flavonoids, it was speculated that the 5- and 7-hydroxyl groups on the A ring and the 4’-hydroxyl group on the B ring of the flavonoid nucleus play important roles in inhibiting the formation of heterocyclic amines in roast chicken breast. However, the presence of 3-hydroxyl group on the C ring may reduce the inhibitory effects of flavonoids on heterocyclic amine formation. In summary, flavonoids have inhibitory effects on the formation of heterocyclic amines. EGCG, luteolin and genistein have the strongest inhibitory effect. These findings provide a theoretical basis for the processing of safe meat products at high temperature.