花椒叶提取物对烤牛肉饼杂环胺形成的影响

以牛肉和花椒叶为研究对象,研究花椒叶提取物（Zanthoxylum bungeanum Maxim. leaf extract,ZME）添加量（0.015%、0.030%、0.045%）对烤牛肉饼中杂环胺（heterocyclic amines,HAs）形成的影响。结果表明,与对照组相比,ZME能够显著抑制烤牛肉饼中总HAs的形成（P＜0.05）,对其最大抑制率为39.87%,但对不同种类HAs形成的影响不同。其中,添加0.045% ZME对2-氨基-1-甲基-6-苯基咪唑并[4,5-b]吡啶、2-氨基-3-甲基咪唑并[4,5-f]喹啉、2-氨基-3,4-二甲基咪唑并[4,5-f]喹啉、1-甲基-9H-吡啶并[3,4-b]吲哚和2-氨基-9H-吡啶并[2,3-b]吲哚的抑制率分别达到71.76%、78.02%、49.07%、35.82%和100%;而0.045% ZME却促进2-氨基-3,8-二甲基咪唑并[4,5-f]喹喔啉和9H-吡啶并[3,4-b]吲哚的形成。进一步分析ZME对烤牛肉饼中HAs前体物的影响,结果显示前体物的消耗随着ZME添加量的增加呈降低趋势,相关性分析表明HAs的形成与多种游离氨基酸的消耗显著相关。上述结果表明ZME能显著抑制烤牛肉饼中HAs的形成,为其提高加工食品安全性及更广泛的应用提供理论依据。     

黑胡椒对烤草鱼中杂环胺含量和品质的影响

为研究黑胡椒对日常烤制草鱼中杂环胺含量及食用品质的影响,试验在草鱼烤制前首先添加不同浓度的黑胡椒(0.50%、1.00%、1.50%)进行腌制,然后测定烤制后草鱼肉的品质指标和杂环胺含量的变化。结果表明,黑胡椒对8-MeIQx、4,8-Di MeIQx、Harman均有显著的抑制效果(P<0.05),抑制率最高可达46.91%、47.69%和28.97%,但杂环胺抑制效果与黑胡椒的浓度相关性不显著(P>0.05)。此外,添加黑胡椒对草鱼肉的水分含量、质构特性和表面色差均有一定影响,其中TBARS值随着黑胡椒添加量的增加而显著减小(P<0.05),蛋白质羰基含量先降低(P<0.05)再升高,而且蛋白质羰基含量、TBARS值与8-MeIQx、4,8-Di MeIQx的形成存在显著的正相关关系。该研究为日常烤制草鱼过程中如何降低杂环胺的生成、提高食用品质提供了理论依据。     

6种传统香辛料抑制油炸牛肉饼中杂环胺形成的作用

本文建立了固相萃取-液相色谱-三重四极杆串联质谱法检测油炸牛肉饼中8种杂环胺（Heterocyclic aromatic amines,HAAs）含量的方法,并研究不同添加量的6种传统香辛料:花椒、辣椒、黑胡椒（0.5%、1.0%、1.5%）、生姜（1%、2%、3%）、大蒜（1%、3%、5%）、洋葱（3%、6%、9%）对油炸牛肉饼中8种HAAs生成的影响。结果表明:8种HAAs在0.5~40 ng/mL范围内线性关系良好,决定系数R2>0.999;检出限为0.047~0.102 ng/g,定量限为0.127~0.336 ng/g;精密度为1.2%~10.9%;加标回收率在54.0%~109.4%之间,相对标准偏差在1.4%~8.9%之间。该方法可满足对HAAs进行定量分析的要求。在未添加香辛料的对照组中,HAAs总量为37.5 ng/g。与对照组相比,6种香辛料的添加均可显著抑制油炸牛肉饼中总HAAs的生成（P<0.05）。1.5%花椒、1.5%辣椒、0.5%黑胡椒、1%生姜、5%大蒜和9%洋葱分别对油炸牛肉饼中总HAAs的抑制效果最好,抑制率为77.3%、67.4%、65.0%、67.1%、61.2%、47.9%。此研究结果可为肉制品热加工中HAAs的抑制提供一定的参考。     

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。     

山药提取物对烤马友鱼中杂环胺的抑制作用

以马友鱼为原料,研究添加山药提取物对马友鱼高温烤制产生的杂环胺的抑制作用。以杂环胺前体物(肌酸、肌酐、葡萄糖、游离氨基酸)、脂质氧化和蛋白氧化为指标,探讨山药提取物对杂环胺的抑制机理,并通过挥发性风味变化评估山药提取物对烤马友鱼风味的影响。结果表明:添加山药提取物的烤马友鱼杂环胺含量明显减少,其中9H-吡啶[2,3-b]吲哚和1-甲基-9H-吡啶[2,3-b]吲哚的抑制率分别为59.08%和47.99%,IQ与8-MeIQx从(0.29±0.00)ng/g和(0.75±0.01)ng/g降至检测线以下。烤马友鱼中添加山药提取物对杂环胺前体物和风味等均有显著影响,其中,肌酸、肌酐、葡萄糖、甘氨酸等前体物含量均有不同程度增加,说明山药提取物的添加阻碍了前体物向杂环胺的转化;辛醛、2-丁酮、异丁醛、3-甲基丁醛、2-甲基丁醛、庚醛、己醛、壬醛和2,3-二甲基吡嗪等多种醛类物质含量降低;山药提取物添加也显著降低了烤马友鱼过程中脂肪氧化及蛋白氧化。本研究为优化烤马友鱼的加工工艺提供参考,也为其它鱼肉制品加工过程中杂环胺的控制提供借鉴。     

体外模拟消化对苹果多酚及其抗氧化活性的影响

利用体外模拟消化模型研究胃肠消化对苹果多酚及其抗氧化活性的影响。以总酚及主要酚类物质的含量变化来评价胃肠消化对苹果多酚的影响,以DPPH和ABTS自由基清除能力、铁离子还原能力(ferric reducing antioxidant power,FRAP)、氧自由基吸收能力(oxygen radical absorbance capacity,ORAC)为指标,评价苹果多酚提取物在胃肠消化过程中抗氧化活性的变化。在胃消化过程中总酚含量随着消化时间延长而增加,在肠消化过程中总酚含量随着消化时间延长先增加后减少,但均低于消化前样品中的含量;在胃消化液中可检测到的主要酚类物质按照含量由高到低依次为绿原酸、表儿茶素、咖啡酸、儿茶素;在肠消化液中可检测到的主要酚类物质仅有绿原酸;胃肠消化使主要酚类物质发生降解或转化;胃肠消化显著提高苹果多酚提取物对DPPH自由基和ABTS自由基清除能力、铁离子还原能力及氧自由基吸收能力;胃肠消化过程中总酚含量与以DPPH、ABTS、ORAC法测定的抗氧化活性高度相关,与FRAP法测定的抗氧化活性相关性不高。胃肠消化导致酚类物质降解或转化,在一定程度上增强了其抗氧...     

氨基酸对烘烤牛肉饼中杂环胺的抑制作用

采用超高效液相色谱-串联质谱研究添加量为0.1％,0.5％和1％的组氨酸、亮氨酸、脯氨酸和甲硫氨酸对烘烤牛肉饼中杂环胺的抑制作用.结果 显示:对照组的总游离态杂环胺含量为28.49 ng/g,4种氨基酸均可抑制总杂环胺含量的升高,其中1％组氨酸具有最高的抑制能力,抑制率达43.84％;组氨酸、亮氨酸和甲硫氨酸均可显著抑...     

乙基纤维素对油脂中维生素A体外消化释放速率的影响

以乙基纤维素EC100作为油脂质构剂添加到起酥油样品中,研究其控制性释放脂溶性维生素A的特性。体外模拟消化试验表明EC100具有显著的缓释作用,随着EC100质量分数的增加(0%~6%),起酥油样品消化2 h时VA的累积释放率由20.52%降低至3.62%。Ritger-Peppas方程式拟合得到维生素A溶出参数n为0.45~0.89,显示VA的释放速率受化合物自身扩散和骨架溶蚀双重控制。扩散系数的测定结果验证了VA的浓度梯度是扩散的驱动力,且随着油脂中EC100质量分数的增加(0%~6%),VA在有机凝胶剂中的扩散系数呈降低趋势;侵蚀试验结果表明,当贮藏时间越长、贮藏温度越低及EC100添加量越大时,有机凝胶剂样品的侵蚀常数降低,并且添加乳化剂分子蒸馏单甘酯(DMG)的有机凝胶样品受侵蚀的程度较小。     

体外消化过程中影响类胡萝卜素生物利用率的因素

类胡萝卜素是存在于很多水果蔬菜中的天然色素,具有VA原活性、抗氧化等特性,在维持人体健康方面发挥重要作用。从食物基质中释放的脂溶性类胡萝卜素包裹在脂滴中被运送到小肠,与胆盐、脂类等形成水溶性胶束,随后被小肠上皮细胞吸收并进一步代谢。在体外消化实验中,影响类胡萝卜素生物利用率的因素很多,类胡萝卜素种类及结构、食物基质、脂类、样品加工处理方法、消化模型、细胞模型、检测方法及指标等的不同都会造成最终的生物利用率评估值的不同,另外不同因素对生物利用率的影响因类胡萝卜素种类而异,且各因素间可能存在协同效应。     

烹饪与体外消化对肉制品中辅酶Q10稳定性的影响

<正>在功能性食品生产中,应用辅酶Q10进行强化已经被证实有效,但仅限于奶制品。爱尔兰研究测定辅酶Q10在加工肉制品中的生物可接受率(拟发表于2014年5月Food Chemistry)。实验使用牛肉饼和猪肉早餐香肠作为材料。肉饼与香肠都用胶束化的辅酶Q10进行强化,这样可使其在样本(NovaSolQ)中的溶解度至1mg/g。然后结合体外消化与高效液相色谱检测强化食品中的辅酶Q10含量(100 mg/g)。结果表明,肉饼中辅     

Effects of Rosemary Extracts on the Reduction of Heterocyclic Amines in Beef Patties

ABSTRACT:  The effects of rosmarinic acid and a rosemary antioxidant powder were evaluated on the reduction and mutagenicity of MeIQx, PhIP, and comutagens norharman and harman in beef patties fried at 375 °F for 5 min each side and 400 °F for 7.5 min each side. Both rosemary extracts were found to effectively decrease the formation and overall mutagenic activity of heterocyclic amines (HCAs) due to their antioxidative characteristics. At the lower temperature, rosmarinic acid was able to reduce MeIQx by up to 64% and PhIP by 48%, while rosemary powder reduced the formations of MeIQx up to 69% and PhIP up to 66%. The effects of the rosemary extracts were more dramatic when cooking temperature and time were increased, as rosmarinic acid was able to reduce MeIQx formation up to 70% and PhIP up to 64%; also, rosemary powder significantly reduced MeIQx up to 57% and PhIP up to 77%. The overall mutagenic activity was evaluated by the Ames Salmonella assay and both rosemary extracts were capable of reducing mutagenicity in beef patties at the higher cooking temperature of 400 °F. At 375 °F there was an insignificant trend of the rosemary extracts decreasing the number of Salmonella revertants. There was no significant inhibiting effect by any of the rosemary extracts on the formation of either norharman and harman as measured in this study.     

新疆传统腌制对烤羊肉食用品质及杂环胺含量的影响

为了改善烤羊肉的风味、色泽、嫩度等食用品质,减少杂环胺(heterocyclic amines,HAs)的形成,本实验以羊肉为对象,研究了不同新疆传统腌制料(红辣椒(H)、洋葱(Y)、孜然(Z)、蛋清(Q))对烤羊肉水分质量分数、持水力、色泽、嫩度、质构特性及HAs含量的影响.结果表明:不同的腌制料对烤羊肉的食用品质有...     

Heterocyclic Amines: 2. Inhibitory Effects of Natural Extracts on the Formation of Polar and Nonpolar Heterocyclic Amines in Cooked Beef

ABSTRACT: The effects of natural extracts on the formation of polar (IQ, MeIQ, MeIQx, 4,8-DiMeIQx, and PhIP) and nonpolar (norharman, harman, and AαC) heterocyclic amines (HAs) were examined in ground beef cooked at 200 and 210°C for 20 min. In experiment 1, the formation of MeIQx was effectively reduced by 77%, 75%, and 69%, respectively, for 1.0% pine bark extract (Pycnogenol®), 1.0% Oleoresin rosemary (Herbalox®), and grape seed extract (ActiVin^TM) at 200°C for 20 min. No 4,8-DiMeIQx was observed in the 1.0% ActiVin. When compared with the initial concentrations, glucose and creatine significantly decreased for all treatments and the control at 200°C after 20 min. In experiment 2, IQ was not formed in any treatment when beef was fried at 210°C for 10 min/side. The formation of MeIQx was reduced by 64% and 61% at 1.0% ActiVin and 1.0% Pycnogenol. Herbalox (1.0%) more effectively decreased the amount of nonpolar HAs than other treatments. No AαC and norharman were detected at 1.0 % Herbalox. Natural extracts, ActiVin, Pycnogenol, and Herbalox, effectively decreased the formation of polar and nonpolar HAs. The results provide valuable information to inhibit the formation of HAs in cooked meats.     

Effect of Marinades on the Formation of Heterocyclic Amines in Grilled Beef Steaks

ABSTRACT:  Heterocyclic amines (HCAs) are suspected human carcinogens formed in muscle foods during high temperature grilling or cooking. Inhibition of HCAs by commercial marinades rich in polyphenolic antioxidant containing spices was evaluated with beef round steaks cooked at 204 °C (400 °F). Treatment effects on the levels of 4 HCAs were investigated: 2-amino-3,8-dimethylimidazo[4,5- f ]quinoxaline (MeIQx), 2-amino-1-methyl-6-phenyl-imidazo[4,5- b ]pyridine (PhIP), 1-methyl-9H-pyrido[4,3- b ]indol (harman), and 9H-pyrido[4,3- b ]indol (norharman). The marinades were formulated according to the package label instruction in an oil, water, and vinegar mixture, and the steaks were treated for 1 h prior to grilling. All 3 marinades, Caribbean, Southwest, and herb, significantly decreased the imidazo-azaarene HCAs (MeIQx, PhIP) as contrasted to controls and liquid blanks. The Caribbean mixture showed the highest decrease in the total HCA content (88%), followed by the herb (72%) and Southwest (57%). With a few exceptions there were significant decreases in HCAs for treatments with only the marinade bases (ingredients without any spices/herbs). As measured by high-performance liquid chromatography (HPLC), the marinades contained considerable amounts of the polyphenolic antioxidants carnosic acid, carnosol, and rosmarinic acid with Caribbean being the highest. Commonly available spice-containing marinades can be effective inhibitors of HCA formation and provide reduced exposure to some of the carcinogens formed during grilling.     

Inhibition of Heterocyclic Amine Formation in Beef Patties by Ethanolic Extracts of Rosemary

ABSTRACT: Heterocyclic amines (HCAs) are mutagenic compounds formed during cooking muscle foods at high temperature. Inhibition of HCAs by rosemary extracts were evaluated with beef patties cooked at 191 °C (375 °F) for 6 min each side and 204 °C (400 °F) for 5 min each side. Five rosemary extracts extracted with different solvents were used in this study: extract 100W (100% water), 10E (10% ethanol), 20E (20% ethanol), 30E (30% ethanol), and 40E (40% ethanol). The 5 extracts were directly added to beef patties at 3 levels (0.05%, 0.2%, and 0.5%) before cooking and HCA contents were extracted and quantified. All of the patties contained 2-amino-3,8-dimethylimidazo [4,5-f]quinoxaline (MeIQx), and 2-amino-1-methyl-6-phenylimidazo [4,5-b]pyridine (PhIP). There was no statistical difference in the inhibition of HCAs in the 0.05%, 0.2%, and 0.5% rosemary extracts. All rosemary extracts significantly decreased the levels of MeIQx and PhIP at both cooking conditions. When cooking at 204 °C (400 °F) for 5 min each side, rosemary extracts 10E and 20E were superior to rosemary extracts 100W, 30E, and 40E in inhibiting HCA formation. Rosemary extract 20E showed the greatest inhibition of MeIQx (up to 91.7%) and PhIP (up to 85.3%). The inhibiting effect of rosemary extracts on HCA formation corresponded to their antioxidant activity based on a DPPH scavenging assay. Rosemary extract 10E and 20E contain a mixture of rosmarinic acid, carnosol, and carnosic acid. It is possible that these compounds might act synergistically in inhibiting the formation of HCAs.     

烧鸡加工过程中杂环胺的影响因素及抑制措施研究进展

鸡肉中蛋白质含量丰富,蛋白质在高温加工过程中会产生一类致癌、致突变化合物杂环胺,危害人体健康,有效抑制杂环胺的产生已是食品安全领域关注热点.本文依照烧鸡加工的工艺流程主要阐述了原料、预处理、涂糖水、油炸、煮制等工序中影响杂环胺含量的因素,总结了近年来国内外关于杂环胺抑制措施的研究进展.增加原料肉的体积和水分含量、对原料...     

牛肉菜肴中杂环胺的形成机理和抑制方法研究进展

牛肉菜肴指以牛肉为原材料烹制而成的一类即食食品。牛肉经高温处理降解生成具有一定的致癌、致突变性的杂环胺。本文阐述了两类杂环胺的分类标准及形成机理、影响杂环胺生成的因素、牛肉菜肴中杂环胺的预处理和常见检测方法、通过研究外源物质的添加和对前体物质的影响进而研究杂环胺的抑制方法,并对杂环胺研究的未来加以展望,可对牛肉菜肴烹制过程杂环胺的控制有一定的借鉴意义。     

温和条件下模型体系中烧烤风味及杂环胺形成测定

以美拉德模型体系葡萄糖-肌酸酐-氨基酸（丙氨酸、苏氨酸、甘氨酸）为研究对象,探索3 个体系在130 ℃条件下反应3 h后风味物质及杂环胺的形成。采用固相微萃取-气相色谱-质谱联用方法检测表明,3 种模型均产生烧烤风味物质,主要为烷基吡嗪类。高效液相色谱分析表明,丙氨酸模型（Ⅰ）和甘氨酸模型（Ⅲ）均检测到2-氨基-3,4-二甲基咪唑并[4,5-f]喹啉、2-氨基-3,4,8-三甲基咪唑并[4,5-f]喹喔啉和2-氨基-3,7,8-三甲基咪唑并[4,5-f]喹喔啉3 种杂环胺,苏氨酸模型（Ⅱ）检测到了2-氨基-3,4-二甲基咪唑并[4,5-f]喹啉和2-氨基-3,4,8-三甲基咪唑并[4,5-f]喹喔啉2 种杂环胺;3 种模型体系均未检测到2-氨基-3-甲基咪唑并[4,5-f]喹啉和2-氨基-3,8-二甲基咪唑并[4,5-f]喹喔啉。130 ℃温和条件下,1.5 h内各模型体系中杂环胺的生成量很少,1.5 h后杂环胺总量随着加热时间的延长逐渐增多,3 h时模型Ⅰ、Ⅱ、Ⅲ中杂环胺总量分别为（375.50±15.80）、（414.00±18.40）、（363.50±12.20） ng/mL。本研究为肉制品加工尤其是烤肉制品加工如何控制加工条件,从而实现美拉德反应定向控制、减少杂环胺的产生提供一定参考。