Tan Eddie T T, Yong Ken W L, Wong Siew-Hoon, D'Arcy Bruce R, Al Jassim Rafat, De Voss James J, Fletcher Mary T
Queensland Alliance for Agriculture and Food Innovation (QAAFI), The University of Queensland , Health and Food Sciences Precinct, Coopers Plains, Queensland 4108, Australia.
Food Science and Technology Programme, Faculty of Applied Sciences, Universiti Teknologi MARA , 40450 Shah Alam, Selangor, Malaysia.
J Agric Food Chem. 2016 Nov 9;64(44):8447-8453. doi: 10.1021/acs.jafc.6b03499. Epub 2016 Oct 28.
Ingestion of indospicine-contaminated camel and horse meat has caused fatal liver injury to dogs in Australia, and it is currently not known if such contaminated meat may pose a human health risk upon dietary exposure. To date, indospicine-related research has tended to focus on analytical aspects, with little information on post-harvest management of indospicine-contaminated meat. In this study, indospicine degradation was investigated in both aqueous solution and also contaminated meat, under a range of conditions. Aqueous solutions of indospicine and indospicine-contaminated camel meat were microwaved (180 °C) or autoclaved (121 °C) with the addition of food-grade additives [0.05% (v/v) acetic acid or 0.05% (w/v) sodium bicarbonate] for 0, 15, 30, and 60 min. An aqueous sodium bicarbonate solution demonstrated the greatest efficacy in degrading indospicine, with complete degradation after 15 min of heating in a microwave or autoclave; concomitant formation of indospicine degradation products, namely, 2-aminopimelamic and 2-aminopimelic acids, was observed. Similar treatment of indospicine-contaminated camel meat with aqueous sodium bicarbonate resulted in 50% degradation after 15 min of heating in an autoclave and 100% degradation after 15 min of heating in a microwave. The results suggest that thermo-alkaline aqueous treatment has potential as a pragmatic post-harvest handling technique in reducing indospicine levels in indospicine-contaminated meat.
在澳大利亚，摄入受吲哚哌辛污染的骆驼肉和马肉已导致犬类出现致命性肝损伤，目前尚不清楚食用此类受污染肉类是否会对人类健康构成风险。迄今为止，与吲哚哌辛相关的研究主要集中在分析方面，关于受吲哚哌辛污染肉类的收获后管理信息甚少。在本研究中，在一系列条件下，对水溶液和受污染肉类中的吲哚哌辛降解情况进行了研究。将吲哚哌辛水溶液和受吲哚哌辛污染的骆驼肉加入食品级添加剂[0.05%（v/v）乙酸或0.05%（w/v）碳酸氢钠]后，分别进行微波（180℃）或高压灭菌（121℃）处理0、15、30和60分钟。碳酸氢钠水溶液在降解吲哚哌辛方面效果最佳，在微波或高压灭菌中加热15分钟后可完全降解；同时观察到吲哚哌辛降解产物2-氨基庚二酸和2-氨基庚二酸的形成。用碳酸氢钠水溶液对受吲哚哌辛污染的骆驼肉进行类似处理，在高压灭菌中加热15分钟后降解率为50%，在微波中加热15分钟后降解率为100%。结果表明，热碱性水溶液处理作为一种实用的收获后处理技术，在降低受吲哚哌辛污染肉类中吲哚哌辛水平方面具有潜力。
