氨基酸对烘烤牛肉饼中杂环胺的抑制作用  

Inhibitory Effect of Amino Acids on Heterocyclic Amines in Roast Beef Patties

作　　者：薛超轶 梁玉燊 吴家丽 凌菁 沙琪 廖红梅[1] 何志勇[1] 秦昉[1] 陈洁[1] 曾茂茂[1] Xue Chaoyi;Liang Yushen;Wu Jiali;Ling Jing;Sha Qi;Liao Hongmei;He Zhiyong;Qin Fang;Chen Jie;Zeng Maomao(State Key Laboratory of Food Science and Technology,Jiangnan University,Wuxi 214122,Jiangsu)

机构地区：[1]江南大学食品科学与技术国家重点实验室,江苏无锡214122

出　　处：《中国食品学报》2021年第5期203-211,共9页Journal of Chinese Institute Of Food Science and Technology

基　　金：国家自然科学基金项目(31871905)。

摘　　要：采用超高效液相色谱-串联质谱研究添加量为0.1%,0.5%和1%的组氨酸、亮氨酸、脯氨酸和甲硫氨酸对烘烤牛肉饼中杂环胺的抑制作用。结果显示:对照组的总游离态杂环胺含量为28.49 ng/g,4种氨基酸均可抑制总杂环胺含量的升高,其中1%组氨酸具有最高的抑制能力,抑制率达43.84%;组氨酸、亮氨酸和甲硫氨酸均可显著抑制牛肉饼烘烤过程中去甲哈尔满和哈尔满的产生,最高抑制率分别达100.00%(1%甲硫氨酸)和60.59%(1%组氨酸),且组氨酸对去甲哈尔满和哈尔满的抑制呈浓度依赖关系。脯氨酸可显著抑制MeIQx的产生,且呈现浓度依赖,1%脯氨酸具有最强抑制能力,抑制率达57.94%。本研究结果为通过添加氨基酸抑制烘烤肉制品中杂环胺的产生提供技术依据。The inhibitory effects of histidine,leucine,valine and methionine(0.1%,0.5%,1%)on the profiles of free heterocyclic amines(HAs)in roast beef patties were analyzed by ultra-performance liquid chromatography-tandem mass spectrometry.The results showed that the total free heterocyclic amine content in the control group was 28.49 ng/g,four amino acids could inhibit the increase of total heterocyclic amine content to some extent,the highest inhibition rate reached 43.84%(1%histidine).Proline,leucine and methionine could significantly inhibit the generation of norharman and harman,with the highest inhibition rates of 100.00%(1%methionine)and 60.59%(1%histidine),respectively,and histidine inhibited the generation of norharman and harman in a dose-depend manner.Proline could significantly inhibit the production of MeIQx with a maximum inhibition rate of 57.94%(1%proline)and also showed dose-depend manner.The results could shed light on the inhibition of production of heterocyclic amines in roast beef patties by amino acids.

关 键 词：氨基酸 肉制品 杂环胺 抑制效果 

分 类 号：TS251.52[轻工技术与工程—农产品加工及贮藏工程] O657.63[轻工技术与工程—食品科学与工程]