大蒜硫化物对油炸鸡胸肉中MeIQx的抑制机制

为探究二烯丙基二硫(diallyl disulfide,DAD)和二丙基二硫(diphenyl disulfide,DPD)对油炸鸡胸肉中2-氨基-3,8-二甲基咪唑并4,5-f]喹喔啉(2-amino-3,8-dimethylimidazo4,5-f]quinoxaline,MeIQx)形成的影响和抑制机制,本实...

Inhibitory Mechanism of Garlic Disulphides on the Formation of 2-Amino-3,8-dimethylimidazo[4,5-f]quinoxaline (MeIQx) in Deep-Fried Chicken Breast

In order to study the inhibitory effects and mechanisms of diallyl disulfide (DAD) and diphenyl disulfide (DPD) on the formation of 2-amino-3,8-dimethylimidazo4,5-f]quinoxaline (MeIQx) in deep-fried chicken breast, the influence of DAD and DPD on changes in MeIQx contents, carbonyl values, MeIQx intermediates and precursors in undefatted and defatted chicken breast and MeIQx model system was investigated. The results showed that the content of MeIQx in deep-fried chicken breast meat was significantly higher than in roasted chicken breast (10.9 versus 56.4 ng/g). In the roasted sample, DAD and DPD had no inhibitory effect on MeIQx, while they could inhibit MeIQx in the deep-fried sample by 57.4% and 67.1%, respectively. This was verified in the model system. DAD and DPD could significantly slow down the increase in carbonyl values and the consumption of the precursors. DAD could reduce the formation of formaldehyde, while DPD could significantly inhibit the formation of the three MeIQx intermediates (P < 0.05). It can be speculated that garlic disulfides could inhibit the formation of MeIQx via reducing lipid oxidation and consequently the formation of carbonyl groups, which can catalyze the degradation of the precursor into the intermediates through the Strecker reaction.