绿茶提取物对炸羊肉丸中杂环胺形成的抑制作用  

Inhibition of Heterocyclic Amine Formation in Fried Lamb Balls in Green Tea Extract

作　　者：杨爍 李佳珊 尚宏丽 YANG Shuo;LI Jiashan;SHANG Hongli(College of Food and Health,Jinzhou Medical University,Jinzhou 121001)

机构地区：[1]锦州医科大学食品与健康学院,锦州121001

出　　处：《食品工业》2023年第9期123-127,共5页The Food Industry

摘　　要：为探究绿茶提取物(green tea extract, GTE)对炸羊肉丸中杂环胺(heterocyclic amines, HAs)及其前体物(葡萄糖、肌酸和游离氨基酸)的影响,以羊肉为研究对象,分别将0.05%, 0.10%, 0.30%和0.50%的GTE添加到羊肉丸中,采用UPLC-MS/MS测定炸羊肉丸中6种HAs含量,探讨其对HAs形成的影响。结果表明, 0.5%GTE对PhIP、IQ、MeIQx、4, 8-DiMeIQx有显著抑制作用(P<0.05),抑制率分别为52%, 60%, 12%和24%,而GTE对Harman、Norharman体现出促进作用。进一步分析GTE对炸羊肉丸中HAs前体物的影响,结果显示随着GTE添加量的增加,游离氨基酸、肌酸含量升高,葡萄糖呈下降趋势,说明GTE减少了前体物质的转化。因此, 0.5%GTE对杂环胺抑制效果更为显著,且对其中杂环胺促进效果逐渐减弱。试验为日常油炸羊肉过程中如何降低杂环胺的生成、提高食用品质提供理论依据。In order to explore the effect of green tea extract(GTE)on heterocyclic amines(HAs)and its precursors(glucose,creatine and free amino acids)in fried lamb balls,0.05%,0.10%,0.30%and 0.50%GTE was added to lamb meatballs respectively,and the content of six HAs in fried lamb balls was determined by UPLC-MS/MS,to explore its influence on the formation of HAs.The results showed that 0.5%GTE had a significant inhibitory effect on PhIP,IQ,MeIQx and 4,8-DiMeIQx(P<0.05),with inhibition rates of 52%,60%,12%and 24%,respectively,while GTE showed a promoting effect on Harman and Norharman.Further analysis of the effect of GTE on HAs precursors in fried lamb balls,the results showed that with the increase of GTE addition,the content of free amino acids and creatine content increased,and glucose had downward trend,indicating that GTE reduced the conversion of precursors.In summary,0.5%GTE inhibition effect on heterocyclic amines was more significant,and the effect of promoting heterocyclic amines was gradually weakened.A theoretical basis for how to reduce the production of heterocyclic amines and to improve the quality of food in the process of daily fried lamb was provided.

关 键 词：炸羊肉丸 绿茶提取物 杂环胺 前体物 

分 类 号：TS251.53[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]