摘要
烤肉中添加不同种类的糖,分析糖的添加对4种杂环胺以及5种α-二羰基化合物形成的影响,通过杂环胺与α-二羰基化合物形成量的相关性分析,探讨糖对杂环胺抑制作用机制。结果表明:不同种类的糖均可显著抑制杂环胺(PhIP、IQ、MeIQ和MeIQx)的生成,且不同种类的糖对杂环胺的形成存在显著的量效关系。其中葡萄糖、果糖和蜂蜜对于各种杂环胺的抑制效果明显高于蔗糖。同时添加不同种类的糖,α-二羰基化合物(丙酮醛、乙二醛、3-脱氧葡萄糖醛酮和葡萄糖醛酮)的产生量显著增加,且均与糖量呈显著量效关系。通过相关性分析表明添加葡萄糖、果糖、蔗糖和蜂蜜时,α-二羰基化合物的形成总量与杂环胺形成总量之间呈负相关性。验证了糖对食品中杂环胺的抑制作用可能是通过热降解形成的α-二羰基化合物实现的。
Different types of sugars were added to the roast,and the effect of sugar addition on the formation of four heterocyclic aromatic amines and fiveα-dicarbonyl compounds was analyzed,and the correlation between the formation of heterocyclic aromatic amines andα-dicarbonyl compounds was analyzed.The mechanism of inhibition of heterocyclic aromatic amines by sugar was investigated.The results showed that different kinds of sugars could significantly inhibit the formation of heterocyclic aromatic amines(PhIP,IQ,MeIQ and MeIQx),and there were significant dose-effect relationships between different kinds of sugars on the formation of heterocyclic aromatic amines.Among them,glucose,fructose and honey had significantly higher inhibitory effects on various heterocyclic aromatic amines than sucrose.At the same time,different kinds of sugars were added,and the production ofα-dicarbonyl compounds(methylglyoxal,glyoxal,3-deoxyglucosone,and glucosone)increased significantly,and both showed a significant dose-effect relationship with the amount of sugar.Correlation analysis showed that when glucose,fructose,sucrose and honey were added,there was a negative correlation between the total amount ofα-dicarbonyl compounds formed and the total amount of heterocyclic amines formed.It was verified that the inhibitory effect of sugars on heterocyclic amines in foods might be achieved by the thermal degradation ofα-dicarbonyl compounds.
作者
韩中惠
王晓敏
吴士莹
张燕
HAN Zhong-hui;WANG Xiao-min;WU Shi-ying;ZHANG Yan(College of Food Engineering and Biotechnology,State Key Laboratory of Food Nutrition and Safety,Tianjin University of Science and Technology,Tianjin 300457,China;School of Medicine,Tianjin Key Laboratory of Food Science and Health,Nankai University,Tianjin 300071,China)
出处
《食品研究与开发》
CAS
北大核心
2018年第23期1-7,共7页
Food Research and Development
基金
国家自然科学基金重点项目(31430068)
关键词
肉
糖
杂环胺
α-二羰基化合物
机制
meat
sugar
heterocyclic aromatic amines
α-dicarbonyl compounds
mechanism
