Yuan Yuan, Tarres Adrienne, Bessaire Thomas, Rademacher Wilhelm, Stadler Richard H, Delatour Thierry
College of Food Science and Engineering, Jilin University, 130062 Changchun, China; Nestlé Research Centre, Vers-chez-les-Blanc, 1000 Lausanne 26, Switzerland.
Nestlé Research Centre, Vers-chez-les-Blanc, 1000 Lausanne 26, Switzerland.
Food Chem. 2017 Aug 1;228:99-105. doi: 10.1016/j.foodchem.2017.01.122. Epub 2017 Jan 28.
Mepiquat (N,N-dimethylpiperidinium) is a plant growth regulator registered for use as its chloride salt in many countries on cereals and other crops. Recent model system studies have shown that natural chemicals present in crop plants, such as pipecolic acid and pipecolic acid betaine, may furnish mepiquat through different chemical pathways, when subjected to temperatures in the range of 200°C. In this study, we cooked raw vegetables that did not contain mepiquat to a palatable state using different traditional cooking methods, and detected mepiquat in 9 out of 11 oven-cooked vegetables, reaching up to 189μg/kg dry wt in oven-cooked broccoli. Commercial oven potato fries generated mepiquat during cooking, typically in the range of 20-60μg/kg. Only traces of mepiquat (<5μg/kg) were found in commercial potato crisps. This work demonstrates that mepiquat occurs at μg/kg levels in a variety of cooked vegetables, including potatoes.
甲哌鎓（N,N-二甲基哌啶鎓）是一种植物生长调节剂，在许多国家以其盐酸盐的形式登记用于谷物和其他作物。最近的模型系统研究表明，作物植物中存在的天然化学物质，如哌啶酸和哌啶酸甜菜碱，在200°C的温度范围内，可能通过不同的化学途径产生甲哌鎓。在本研究中，我们使用不同的传统烹饪方法将不含甲哌鎓的生蔬菜烹饪至可口状态，并在11种烤箱烤制蔬菜中的9种中检测到了甲哌鎓，烤箱烤制的西兰花中含量高达189μg/kg干重。市售烤箱薯条在烹饪过程中会产生甲哌鎓，通常在20 - 60μg/kg的范围内。市售薯片仅检测到痕量的甲哌鎓（<5μg/kg）。这项工作表明，包括土豆在内的各种烹饪蔬菜中甲哌鎓的含量为μg/kg水平。
