Guangdong Provincial Key Laboratory of Food Quality and Safety, Guangdong Laboratory of Lingnan Modern Agriculture, South China Agricultural University, Guangzhou 510642, China; Institute of Jiangxi Oil-tea Camellia, Jiujiang University, Jiujiang 332000, China.
Department of Agricultural and Food Sciences, Alma Mater Studiorum, University of Bologna, Cesena 47521, Italy.
Food Chem. 2021 May 1;343:128528. doi: 10.1016/j.foodchem.2020.128528. Epub 2020 Nov 7.
Ethyl carbamate (EC), a genotoxic and carcinogenic compound in soy sauce accumulated during thermal processes, has raised public health concern for its multipoint potential carcinogenic risk to human. In this work, based on the analysis of EC accumulation during thermal processes of soy sauce, ornithine and quercetin were added before thermal processes to reduce EC accumulation. A reduction rate of 23.7-63.8% in simulated solution was founded. Kinetic studies indicated that ornithine was a byproduct of alcoholysis reaction when EC formed, while quercetin could compete with the precursor ethanol and react with carbamyl compounds, which therefore preventedEC accumulation. A maximum of 47.2% decrease of EC in soy sauce was achieved, and no remarkable changes in volatile compounds profile and color of soy sauce were found. In conclusion, the addition of quercetin and ornithine before thermal processes may be preferable for the controlling of EC content in soy sauce.
氨基甲酸乙酯（EC）是酱油在热加工过程中积累的一种遗传毒性和致癌化合物，因其对人类潜在的多点致癌风险而引起了公众健康关注。在这项工作中，基于对酱油热加工过程中 EC 积累的分析，在热加工前添加鸟氨酸和槲皮素以减少 EC 的积累。在模拟溶液中发现了 23.7-63.8%的降低率。动力学研究表明，鸟氨酸是 EC 形成时醇解反应的副产物，而槲皮素可以与前体乙醇竞争并与氨基甲酰化合物反应，从而防止 EC 积累。酱油中 EC 的最大减少量达到 47.2%，且酱油的挥发性化合物谱和颜色没有明显变化。总之，在热加工前添加鸟氨酸和槲皮素可能更有利于控制酱油中的 EC 含量。
