摘要
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。
The effects of vitamin E,grape seed extracts and quercetin on HAAs formation in fried mutton patties were studied.Antioxidants were added directly to the surface of the patties before frying.Patties were fried at 200℃ for 10 min.HAAs were isolated by solid phase extraction and quantified by HPLC with DAD and FLD detection.Results showed that 10 HAAs were detected in fried mutton patties,the total amount of HAAs was up to 51.68 ng/g.Among them,9H-pyridoindole（Norharman）,1-methyl-9H-pyrido indole（Harman） and 2-amino-1-methyl-6-phenylimidazo-pyridine（PhIP） were detected at higher level in fried mutton patties.The concentrations of the two compounds were 19.66 ng/g,12.23 ng/g and 10.50 ng/g respectively.Compared to the control,Grape seed extracts at 0.5% levels significantly reduced the formation of IQ,MeIQx,4,8-DiMeIQx and PhIP by 36.65%,67.73%,35.63%and 30.00% respectively（P0.05）.Antioxidants did not effectively inhibit the formation of apolar HAAs in cooked mutton.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2011年第6期98-101,共4页
Food and Fermentation Industries
基金
江苏省自然科学基金项目(BK2005213)
关键词
杂环胺
天然抗氧化剂
抑制
heterocyclic aromatic amines
natural extracts
inhibition
