啤酒中的酚类化合物可抑制炭烤鸡翅中多环芳烃的形成。
Phenolic compounds in beer inhibit formation of polycyclic aromatic hydrocarbons from charcoal-grilled chicken wings.
机构信息
College of Food Science and Technology, Nanjing Agricultural University, Key Laboratory of Meat Products Processing, Ministry of Agriculture; Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, Nanjing 210095, PR China.
Experimental Teaching Center of Life Science, Nanjing Agricultural University, Nanjing 210095, PR China.
出版信息
Food Chem. 2019 Oct 1;294:578-586. doi: 10.1016/j.foodchem.2019.05.094. Epub 2019 May 14.
The effect of various beer marinades on formation of polycyclic aromatic hydrocarbons (PAHs) in charcoal-grilled chicken wings (CWs) and the active ingredients in beer contributing to inhibition of PAH formation were studied. The 1,1-diphenyl-2-picrylhydrazyl (DPPH) scavenging activity and total phenolic content (TPC) of six beers were evaluated. LC-MS analysis indicated a total of 32 phenolic compounds, among which we screened 11 to verify the inhibition of select PAH production. The total stable free radicals and selected PAH content of charcoal-grilled CWs were assayed, revealing a positive correlation. Heineken exhibited the highest phenol content and excellent performance in TPC (393.86 mg gallic acid equivalents (GAE)/L), ability to scavenge free radicals (27.0%), and the most effective inhibition of PAH8 formation (67%). Our study supplies a theoretical foundation for using edible materials rich in phenolic compounds as potential natural inhibitors of PAHs formed during the cooking process.
研究了不同啤酒腌泡汁对炭烤鸡翅（CWs）中多环芳烃（PAHs）形成的影响，以及啤酒中的活性成分对 PAH 形成的抑制作用。评估了六种啤酒的 1,1-二苯基-2-苦基肼（DPPH）清除活性和总酚含量（TPC）。LC-MS 分析表明共有 32 种酚类化合物，从中筛选了 11 种来验证对特定 PAH 生成的抑制作用。测定了炭烤 CWs 的总稳定自由基和选定 PAH 的含量，发现两者呈正相关。喜力啤酒表现出最高的酚含量和出色的 TPC（393.86mg 没食子酸当量（GAE）/L）、自由基清除能力（27.0%），对 PAH8 形成的抑制作用最有效（67%）。我们的研究为利用富含酚类化合物的食用材料作为烹饪过程中形成的 PAHs 的潜在天然抑制剂提供了理论基础。
Zotero 插件