烤肉中罗勒叶提取物对PhIP形成的影响研究  

Study on the Eff ect of Basil Leaf Extract on PhIP Formation in Roasted Meat

作　　者：郑竹昱 吕世成 李会甲 杜悦 韩中惠 Zheng Zhuyu;Lv Shicheng;Li Huijia;Du Yue;Han Zhonghui(Shandong Key Laboratory of Healthy Food Resources Exploration and Creation,College of Food Science and Engineering,Qilu University of Technology(Shandong Academy of Sciences),Shandong,250353)

机构地区：[1]齐鲁工业大学(山东省科学院)食品科学与工程学院山东省健康食品资源挖掘与创制重点实验室(筹),山东250353

出　　处：《当代化工研究》2024年第23期41-43,共3页Modern Chemical Research

基　　金：国家自然科学基金青年科学基金项目“葡萄糖对肉制品中PhIP形成与迁移的作用机制研究”(项目编号:32102101);齐鲁工业大学(山东省科学院)人才科研项目“烧烤肉制品中典型还原单糖对PhIP形成及转化的作用机制研究”(项目编号:2023RCKY240)。

摘　　要：研究旨在探究罗勒叶提取物对烤肉中PhIP形成的影响及其作用机制。通过采用不同极性的溶剂提取罗勒叶,溶剂包括石油醚、二氯甲烷、乙酸乙酯、正丁醇及水相剩余物,并评估提取物对PhIP形成的抑制效果。实验结果表明,乙酸乙酯提取物在抑制PhIP形成方面表现最为显著,其抑制效果优于其他极性提取物。进一步的化学模拟实验揭示,乙酸乙酯提取物能够与PhIP的前体物肌酐发生反应,降低肌酐含量,从而直接抑制PhIP的形成。同时,该提取物与苯丙氨酸的反应产物尚需进一步研究以确定其对PhIP形成的影响。为罗勒提取物在肉制品加工中控制杂环胺的形成提供了研究基础。This study aimed to investigate the effect of basil leaf extract on the formation of PhIP in barbecued meat and its mechanism.Using different polar solvents to extract basil leaves,including petroleum ether,dichloromethane,ethyl acetate,n-butanol and water phase residues,and their inhibitory effects on PhIP formation were evaluated.The experimental results showed that the ethyl acetate extract was the most significant in inhibiting the formation of PhIP,and its inhibitory effect was better than other polar extracts.Further chemical simulation experiments revealed that the ethyl acetate extract could react with the precursor creatinine of PhIP and reduce the creatinine content,thereby directly inhibiting the formation of PhIP.At the same time,the reaction product of the extract with phenylalanine needs further study to determine its effect on the formation of PhIP.It provides a research basis for controlling the formation of heterocyclic amines by basil extract in meat processing.

关 键 词：香辛料 杂环胺 肉制品 

分 类 号：TS20[轻工技术与工程—食品科学]