不同添加量的大豆分离蛋白和淀粉对烤猪肉中杂环胺形成的影响

分别将2.5%、5.0%、7.5%和10.0%的大豆分离蛋白（SPI）和淀粉添加于猪肉中,采用UHPLC-MS/MS法测定其中16种杂环胺的含量,探讨其对杂环胺形成的影响。结果表明:添加2.5%的SPI和淀粉后,除喹喔啉类（Me IQx和4,8-Di Me IQx）外,各杂环胺的含量均显著增加（p<0.05）。随着添加量的增加,杂环胺的含量先升高后开始下降。当添加量达到10.0%时,SPI的添加对4,8-Di Me IQx的形成出现显著抑制作用（p<0.05）,而淀粉的添加对吡啶和喹啉/喹喔啉杂环胺的促进作用则变得不再显著（p<0.05）。由此可见,SPI和淀粉的添加对烤猪肉体系中多数杂环胺的形成具有低剂量促进,且随着剂量的增多促进效果逐渐减弱的影响规律。 

Effects of soy protein isolation and starch with different addition levels on the formation of heterocyclic aromatic amines in roasted pork

The 2.5%,5.0%,7.5% and 10.0% soy protein isolates( SPI) and starch were added in the pork to study the effects of these two ingredients on the formation of heterocyclic aromatic amines.The levels of 16 heterocyclic aromatic amines( HAAs) were detected using UHPLC- MS / MS. Results showed that the levels of all the HAAs except quinoxalines HAAs( including Me IQx and 4,8- Di Me IQx) were significantly increased by adding 2.5% SPI and starch( p < 0.05). As the additive amount increase,the levels of HAAs began to decrease 10.0% adding SPI was found to have significant inhibition effects on the formation of 4,8- Di Me IQx( p < 0.05). And the promotion effects of starch on pyridines and quinolines / quinoxalines HAAs were not significant( p < 0.05). In conclusion,the effect regulars of the adding SPI and starch on the formation of most HAAs in roasted pork system could be summarized as the promotion effects at low dose and the decreased promotion effects along with the increased adding dose.