酱肉中β-咔啉harman和norharman来源的研究  

Potential Sources of β-Carbolines Harman and Norharman in Braised Sauce Meat

作　　者：潘晗[1] 王振宇[1] 郭海涛[1] 倪娜[1] 陈丽[1] 张德权[1] 

机构地区：[1]中国农业科学院农产品加工研究所/农业部农产品加工重点实验室,北京100193

出　　处：《中国农业科学》2013年第14期3003-3009,共7页Scientia Agricultura Sinica

基　　金：国家科技支撑计划(2012BAD29B03-05);公益性行业(农业)科研专项(201203009);国家现代肉羊产业技术体系项目(CARS-39)

摘　　要：【目的】探讨酱肉中辅助致突物β-咔啉1-甲基-9H-吡啶[3,4-b]吲哚(harman)和9H-吡啶[3,4-b]吲哚(norharman)的来源。【方法】采用固相萃取-高效液相色谱法分析6种酱肉及5种酱油中harman和norharman的含量,并选取其中1种酱油制作酱羊肉,分析酱羊肉中harman和norharman的来源。【结果】6种酱肉及5种酱油中均检测出β-咔啉,其中酱肉中harman含量为3.71—42.32 ng.g-1,norharman含量为2.95—63.97 ng.g-1;酱油中harman含量为111.47—301.30 ng.g-1,norharman含量为74.71—199.27 ng.g-1。在生鲜羊肉中未检测到harman和norharman,而在未添加酱油和调料的水煮空白羊肉中检测到harman和norharman,其含量分别为3.39和4.05 ng.g-1,在加入调料和酱油的羊肉中,harman和norharman含量分别为17.30和12.18 ng.g-1。在酱羊肉制作过程中,羊肉仅水煮产生的harman、norharman含量分别占总含量的15%、23%;酱油与调料单独水煮后产生的harman、norharman含量分别占58%、46%;羊肉与酱油共同反应生成的harman、norharman所占比例分别为27%、31%。【结论】酱肉和酱油中普遍存在harman和norharman,且酱油中含量更高。酱羊肉中,约有50%的harman和norharman来源于酱油,羊肉成分的热降解及羊肉与酱油共同反应也是harman、norharman的重要来源。[Objective] The potential sources of co-mutagens β-carbolines 1-methyl-9H-pyrido[3,4-b]indole （harman） and 9H-pyrido[3,4-b]indole （norharman） in braised sauce meat were investigated. [Method] The occurrence of the bioactive β-carbolines in six braised sauce meats and five soy sauces were studied by solid-phase extraction and HPLC-DAD. Furthermore, the potential sources of β-carbolines in braised sauce mutton boiled with one of the soy sauces were determined. [ Result] β-carbolines were detected in all of the six braised sauce meats and five kinds of soy sauces. The concentrations of harman in braised sauce meat were 3.71-42.32 ng＇g1, and norharman were 2.95-63.97 ng-gl. The levels of harman and norharman in soy sauces were 111.47-301.30 ng.g1 and 74.71-199.27 ng.g1, respectively. Raw mutton contained undetectable amounts of harman and norharman. However, blank mutton samples, which were boiled only with water, contained harman and norharman for 3.39 and 4.05 ng.g1. In addition, there were 17.30 ng.g1 harman and 12.18 ng＇g1 norharman in the control samples containing soy sauce, salt and other seasonings. The proportion of harman and norharman in boiled mutton was 15% and 23%. The percentage of harman and norharman by boiling soy sauce and seasonings was 58% and 46%, respectively. Mutton reacted with soy sauce generated 27% harman and 31% norharman. [ Conclusion] Both barman and norharman appeared in braised sauce meat and soy sauce, and soysauce contained higher content of β-carbolines. Almost 50% of β-carbolines in braised sauce mutton was due to the addition of soy sauce. The pyrolysis of amino acids in mutton and the chemical reaction of soy sauce and mutton were important sources of harman and norharman.

关 键 词：HARMAN NORHARMAN 酱肉 酱油 羊肉 

分 类 号：TS251.7[轻工技术与工程—农产品加工及贮藏工程]