前体物含量对杂环胺形成的影响

将牛、猪、羊、鸡、鸭和鹅肉分别在200℃下煎烤10 min,分析其原料肉中前体物的含量与加工肉制品中杂环胺的形成量,以探讨不同动物原料肉中杂环胺的形成量及原料肉中前体物的含量对杂环胺形成的影响。结果表明,6种原料肉中前体物含量差异较大,肌酸与葡萄糖的摩尔浓度比在0.89～9.84之间。加工肉制品中共检测出10种杂环胺,其中9H-吡啶并[3,4-b]吲哚(Norharman)与1-甲基-9H-吡啶并[3,4-b]吲哚(Harman)在加工肉品中含量最高,分别在10.90～24.16 ng/g与4.64～14.04 ng/g之间。而2-氨基-3,8-二甲基咪唑并[4,5-f]喹喔啉(MeIQx)在牛肉中形成量较高,达3.55 ng/g,2-氨基-1-甲基-6-苯基-咪唑并[4,5-b]吡啶(PhIP)在禽肉中易于产生,其中鸡肉中含量最高,达15.26 ng/g。PhIP与肌酸和葡萄糖的摩尔浓度比存在相关性(P<0.05),随着葡萄糖浓度的增高,PhIP的形成量减少。     

常见香辛料对酱猪肉中杂环胺生成的影响

本文探讨了不同添加量的7种香辛料(桂皮、甘草、红花椒、大料、丁香、良姜、草果)对酱猪肉中杂环胺生成的影响。分别单独添加0.05%和0.10%的7种香辛料进行猪肉卤制,并用LC-MS/MS法检测酱猪肉中9种杂环胺的含量。结果表明:只用蒸馏水煮的空白猪肉,杂环胺总量很低(8.71 ng/g);用酱油、料酒、盐和糖卤煮的对照猪肉中,杂环胺总量很高(225.29 ng/g),为空白组含量的25.7倍,含量最高的两种杂环胺为Norharman和Harman(分别为84.99 ng/g和140.21 ng/g)。所选的7种香辛料在低剂量0.05%水平下,除桂皮、丁香、良姜外,其他香辛料对杂环胺的生成有显著促进作用(p<0.05);而在0.1%水平下,除红花椒外,其他杂环胺都能在一定程度上抑制杂环胺的生成(p>0.05)。结论:酱油、料酒等调味料可以明显促进杂环胺的生成,0.1%香辛料对酱猪肉中杂环胺生成有一定抑制作用,其中丁香的抑制效果最好,0.05%和0.1%的丁香对杂环胺总量的抑制率分别为25.78%和36.21%。总之,香辛料对杂环胺的生成在一定程度上有抑制作用,且不同香辛料抑制作用不尽相同。     

苹果与葡萄对烤牛肉饼体外消化过程杂环胺释放的影响

研究外源添加物在消化过程中对蛋白结合态杂环胺（heterocyclic aromatic amines,HAAs）释放的影响。在烤牛肉饼的体外消化实验中以加入新鲜苹果和葡萄泥作为实验组,以未添加新鲜苹果和葡萄泥为对照组,消化液中的游离HAAs和蛋白结合态HAAs分别通过乙酸乙酯和盐酸水解提取,经固相萃取后使用超高效液相色谱-质谱联用仪测定。结果表明：苹果与葡萄的添加并未引起总HAAs含量的显著变化,但都不同程度促进了蛋白结合态HAAs向游离态HAAs的转化,且转化效果随新鲜苹果和葡萄泥添加量增加呈增强趋势。     

Formation of Heterocyclic Amines in a Meat Juice Model System

Bovine meat juice was used as a model system to examine the kinetics of the formation of heterocyclic amines. The formation was examined at temperatures between 100 and 225°C for 0.5-180 min. Heated samples were subjected to solid-phase extraction and HPLC analysis. IQx, MeIQx, 7,8-DiMeIQx, 4,8-DiMeIQx, PhIP, harman and norharman were identified. The formation of the IQx derivatives and PhIP followed a first-order model C_t=B(1–e^k1(t1-t0), and the temperature dependence followed the Eyring equation k=k_bT/he^ΔS/Re-^ΔH/RT. The parameters in the first-order model and the Eyring equation could be estimated from our data. The degradation of heterocyclic amines at high temperatures was analyzed and the products were found to be less mutagenic.     

Dietary exposure to heterocyclic amines in high-temperature cooked meat and fish in Malaysia

The intake of heterocyclic amines is influenced by the amount and type of meat and fish ingested, frequency of consumption, cooking methods, cooking temperature, and duration of cooking. In this study, the dietary intake of heterocyclic amines in Malaysia and their main sources were investigated. Forty-two samples of meat and fish were analysed by high-performance liquid chromatography with photodiode array detector to determine the concentration of the six predominant heterocyclic amines, namely: 2-amino-3-methylimidazo[4,5-f] quinoline (IQ), 2-amino-3,4-dimethylimidazo[4,5-f] quinoline(MeIQ), 2-amino-3,8-dimethylimidazo[4,5-f] quinoxaline (MeIQx), 2-amino-3,4,8-trimethylimidazo[4,5-f] quinoxaline (4,8-DiMeIQx), 2-amino-3,7,8-trimethylimidazo[4,5-f] quinoxaline (7,8-DiMeIQx), and 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP). Dietary intake data were obtained using a food-frequency questionnaire when interviewing 600 Malaysian respondents. The level of total heterocyclic amines in food samples studies ranged from not detected to 38.7 ng g^?1. The average daily intake level of heterocyclic amine was 553.7 ng per capita day^?1. The intake of PhIP was the highest, followed by MeIQx and MeIQ. The results reveal that fried and grilled chicken were the major dietary source of heterocyclic amines in Malaysia. However, the heterocyclic amine intake by the Malaysian population was lower than those reported from other regions.     

烹调食品中杂环胺检测的分析方法

杂环胺是富含蛋白质的食品在热加工过程中产生的一类多环芳香族化合物,具有致癌、致突变性。本文系统地对杂环胺的检测方法进行了综述。介绍了高效液相色谱法、气相色谱法、气相色谱-质谱法、液相色谱-质谱法、毛细管电泳法、ELISA方法和高效薄层色谱法等杂环胺定性定量的分析方法,重点讨论了检测方法的优势和特点。      

加工肉制品中杂环胺的检测方法及抑制措施的研究进展

杂环胺是肉类等高蛋白食品在烹调过程中产生一类具有致癌、致突变作用的化合物。目前已经从高温肉制品中发现近三十种的杂环胺。美国国家毒理学计划在第十一届癌症报告中将五种杂环胺列入潜在的人类致癌物质,且国际癌症研究中心也将三种杂环胺列入潜在的人类致癌物质。鉴于杂环胺可能对人类的健康带来极大危害,本文结合过去多年的文献研究,介绍了杂环胺的提取及检测方法,并对肉制品中杂环胺的抑制措施进行了概述,以期为将来研究提供科学参考。      

肉制品中杂环胺的研究进展

随着消费结构升级,消费者对肉制品营养与食用安全性的要求日渐提高,肉品工业发展模式也将从量的扩张向质的提升转变。肉制品加工和储藏过程中产生的潜在致癌物杂环胺类物质是研究者的关注热点之一。本文就肉制品中潜在致癌物杂环胺为论述对象,从其结构分类、危害、检测、形成机理以及控制方面综述其当前的研究进展,并对其以后的研究做出展望。     

外源物质对杂环胺生成的影响研究进展

杂环胺(heterocyclic amines, HCAs)是在高温长时间加工下形成的一种有害物质,具有致癌性、致突变性、心肌毒性和神经毒性。在肉制品加工过程中,杂环胺的有效抑制一直是一个被广泛关注的问题。本文重点介绍了近3年在肉制品加工过程中添加植物提取物、调味料、保水性物质、氨基酸、植物油及食品加工副产物等外源物质对杂环胺生成的影响,并详细综述了这几种外源物质对肉制品中杂环胺生成的促进或抑制作用机制,最后对杂环胺减控的未来前景进行展望,为后续研究杂环胺的有效抑制提供参考。     

葡萄籽提取物对烤羊肉中杂环胺形成的影响

将0.05%VE,0.1%与0.5%葡萄籽提取物,0.1%与0.5%槲皮素分别添加于羊肉表面,在200℃下煎烤10 min,利用固相萃取-配备二极管阵列检测器和荧光检测器的高效液相色谱分析烤羊肉中15种杂环胺的形成量,以探讨天然提取物对烤羊肉中杂环胺形成量的影响。结果表明:烤羊肉中共检测出10种杂环胺,其中极性杂环胺4种,非极性杂环胺6种,总量达51.68 ng/g。在极性杂环胺中2-氨基-1-甲基-6-苯基-咪唑并[4,5-b]吡啶(PhIP)的形成量较高,达10.50 ng/g;非极性杂环胺中9H-吡啶并[3,4-b]吲哚(Norharman)与1-甲基-9H-吡啶并[3,4-b]吲哚(Harman)的形成量较高,分别达19.66 ng/g与12.23 ng/g。烤羊肉中添加天然抗氧化剂只对极性杂环胺有抑制作用,其中添加0.5%葡萄籽提取物可以显著抑制2-氨基-3甲基咪唑并[4,5-f]喹啉(IQ),2-氨基-3,8-二甲基咪唑并[4,5-f]喹喔啉(MeIQx),2-氨基-3,4,8-三甲基咪唑并[4,5-f]喹喔啉(4,8-DiMeIQx)与PhIP 4种极性杂环胺的形成(P<0.05),其生成量分别减少36.65%,67.73%,35.63%与30%。天然抗氧化剂对烤羊肉中非极性杂环胺的抑制作用不明显。     

肉制品加工过程中harman和norharman形成机制研究进展

1-甲基-9H.-吡啶[3,4-b]吲哚(harman)和9H-吡啶[3,4-b]吲哚(norharman)是肉制品加工过程中形成的一类具有潜在毒性的β-咔啉生物碱,主要在高温体系下通过氨基酸裂解形成.本文概述肉制品加工过程中harman和norharman的形成机制,重点阐述加工方式对harman、norharman的作用规律,分析harman、norharman的前体物、生成途径及抑制措施,为肉制品加工工艺的革新和营养健康肉制品的开发提供基础.     

Kinetics of Formation of Polar Heterocyclic Amines in a Meat Model System

A model system was used to examine kinetics of formation of polar heterocyclic amines by heating the precursors creatinine, glucose and amino acids in proportions similar to those in bovine meat but at higher concentrations. Formation of heterocyclic amines was studied between 150 and 225°C for 0.5–120 min, depending on temperature. Heated samples were subjected to solid phase extraction and HPLC analysis, with photodiode array detection for identification and quantification of heterocyclic amines. IQx, MeIQx, 7,8-DiMeIQx, 4,8-DiMeIQx, PhIP, harman and norharman were identified. A first-order reaction model and the Eyring equation were fitted to the formation of polar heterocyclic amines to obtain rate constants and their temperature dependence.     

加工肉制品中杂环胺的形成与控制

煎炸熏烤肉制品容易导致杂环胺的产生。杂环胺大多具有致癌致突变性,特别是2-氨基-3-甲基咪唑并[4,5-f]喹啉(IQ),已被国际癌症研究中心列为"对人类高可疑致癌物(2A级)",对人体的健康存在极大的危害。主要对杂环胺形成的影响因素进行了分析,并提出了具体的抑制措施,以增加公众对杂环胺的认识,为健康饮食提供科学依据。     

Effects of breeds on the formation of heterocyclic aromatic amines in smoked lamb

Heterocyclic aromatic amines (HAAs) are mutagenic and carcinogenic compounds, which are commonly detectable in cooked meat products. The objective of this study was to evaluate the effect of sheep breeds on the formation of HAAs in smoking cooked lamb. The results showed that HAAs in smoked lamb meat products were generally low (2.74–5.42 ng g^?1), with most being Harman and Norharman. IQ, MeIQx, 4,8‐DiMeIQx, Trp‐p‐2, PhIP and MeAaC were not detected in smoked lamb meat products in the present study. The total content of HAAs differed between meat products of different sheep breeds, but no difference in the order of magnitude was determined. Smoking altered the content of protein, fat, moisture and free amino acids in lamb meat products, which was probably mostly contributed by the reduction in meat moisture. Free tryptophan decreased in all breeds after smoking, which was probably used to synthesise HAAs. In summary, HAAs were low in smoked lamb meat products of all sheep breeds; thus, consumption of smoked lamb meat products should contribute very limited intake of HAAs.     

高温加工肉制品中PhIP的形成与控制

2-氨基-1-甲基-6-苯基咪唑[4,5-b]吡啶（PhIP）是肉制品在高温烹调加工过程中产生的含量较高的杂环胺类化合物。本文从PhIP的生物毒性、形成机制出发,探讨不同加工条件对其形成的影响,总结分析该物质的抑制措施,从而为相关研究提供参考。     

天然香辛料对杂环胺生成的抑制作用

杂环胺是肉制品在高温条件下经一系列复杂反应生成的一类有害物质。这类有害物质的产生主要取决于加热温度、加热时间、加热方式以及肉的种类。当杂环胺被摄入体内,在细胞色素P450家族酶的作用下被激活,经磺基转移酶和乙酰基转移酶被转化为具有遗传毒性的代谢产物。天然香辛料中含有的主要生物活性化合物如酚类、氨基酸、糖类以及生物碱等决定了天然香辛料的作用。将部分天然香辛料添加到肉制品中,不仅能够改善肉制品的最终风味,还能够减少肉制品中杂环胺的含量。本文介绍浓香型天然香辛料(桂皮、丁香、甜罗勒、龙篙、芫荽、八角茴香、肉豆蔻)、辛辣型天然香辛料(辣椒、黑胡椒、花椒、香茅、黑芥子、生姜、大蒜、洋葱、高良姜、大葱)以及淡香型天然香辛料(姜黄、迷迭香、山奈、草果、石榴籽、孜然、甘草)对杂环胺的抑制作用,阐述这些天然香辛料中对杂环胺有抑制作用的化合物及其抑制机理。     

超高效液相色谱-串联质谱法测定植物油中4种杂环胺含量

建立超高效液相色谱-串联质谱法(UPLC-MS/MS)测定植物油中4种杂环胺(MeIQx、4,8-DiMeIQx、7,8-DiMeIQx、PhIP)的分析方法。样品经含1%氨水乙腈提取、乙腈饱和的正己烷脱脂后,利用PCX固相萃取柱进行净化。净化后的样品采用乙腈和10 mmol/L甲酸铵溶液作为流动相进行梯度洗脱,在正离子模式下以电喷雾电离串联质谱对杂环胺的定量离子和定性离子进行监测,并利用内标法进行定量。结果表明：4种杂环胺在0.5～100.0 ng/mL范围内线性关系良好,相关系数均大于0.99,方法检出限为0.01～0.04μg/kg,定量限为0.03～0.13μg/kg;在1.0、5.0、10.0μg/kg的加标水平下,杂环胺的平均回收率在64.5%～96.5%之间,相对标准偏差在2.83%～8.52%之间。本方法快速、准确、灵敏,可应用于植物油中4种杂环胺的同时检测。