Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, P. R. China.
Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, P. R. China.
J Agric Food Chem. 2021 Dec 15;69(49):14975-14984. doi: 10.1021/acs.jafc.1c05698. Epub 2021 Nov 30.
The aim of this study was to investigate the formation rules of 1-methyl-6-phenylimidazo[4,5-]-pyridine (PhIP), 1-methyl-9-pyrido[3,4-]-indole (Harman), and 9-pyrido[3,4-]-indole (Norharman) in chemical model systems containing epicatechin under various reaction conditions and establish their prediction models. The results indicated that at 100-200 °C and pH 5.5-7.5 for 10-90 min, epicatechin inhibited the formation of PhIP, Harman, and Norharman by 32-100, 1-93, and 5-98%, respectively. The exponential growth equation in the growth model with of 0.986-0.997, the second-order equation in the polynomial model with of 0.900-0.949, and the trigonometric function equation in the Fourier model with of 0.513-0.926 were well fitted for the formation of PhIP, Harman, and Norharman at various temperatures, times, and pHs, respectively. The calibration set () and the prediction set () of the optimal partial least squares regression prediction model was 0.74 and 0.70 for PhIP, 0.75 and 0.70 for Harman, and 0.90 and 0.91 for Norharman, respectively. The results provide theoretical support to develop technologies or equipment for the real-time synchronous monitoring of PhIP, Harman, and Norharman during meat processing.
本研究旨在探讨含儿茶素的化学模拟体系中 1-甲基-6-苯基咪唑并[4,5-b]吡啶（PhIP）、1-甲基-9H-吡啶并[3,4-b]吲哚（Harman）和 9H-吡啶并[3,4-b]吲哚（Norharman）的形成规律，并建立其预测模型。结果表明，在 100-200℃、pH5.5-7.5 条件下反应 10-90min，儿茶素对 PhIP、Harman 和 Norharman 的抑制率分别为 32%-100%、1%-93%和 5%-98%。PhIP、Harman 和 Norharman 形成的增长模型中 为 0.986-0.997，多项式模型中 为 0.900-0.949，傅里叶模型中 为 0.513-0.926 的指数增长方程、二次方程和三角函数方程，可分别很好地拟合不同温度、时间和 pH 条件下 PhIP、Harman 和 Norharman 的形成。最优偏最小二乘回归预测模型的校正集（）和预测集（）对 PhIP 的预测值分别为 0.74 和 0.70，对 Harman 的预测值分别为 0.75 和 0.70，对 Norharman 的预测值分别为 0.90 和 0.91。研究结果为开发肉类加工过程中实时同步监测 PhIP、Harman 和 Norharman 的技术或设备提供了理论支持。
