热加工对肉和蔬菜产品中 N,N-二甲基哌啶（哌啶）形成的影响。
Effects of thermal processing on N,N-dimethylpiperidinium (mepiquat) formation in meat and vegetable products.
机构信息
College of Food Science and Engineering, Jilin University, Changchun 130062, China.
College of Food Science and Engineering, Jilin University, Changchun 130062, China.
出版信息
Food Res Int. 2021 Dec;150(Pt A):110771. doi: 10.1016/j.foodres.2021.110771. Epub 2021 Oct 21.
N,N-dimethylpiperidinium (mepiquat) is an important food contaminant formed from natural ingredients during thermal processing. In this study, mepiquat formation in meat (pork and beef) and vegetables (potatoes and broccoli) was investigated via HPLC-MS/MS; the investigated cooking methods were oven baking, pan cooking, deep frying, and microwaving. The results showed that, among all foods, oven-baked potatoes showed the highest mepiquat level of 1064 μg/kg, which appeared after 20 min at 240 °C. The residual rates of mepiquat precursors, pipecolic acid (PipAc), betaine, choline, and trigonelline, were determined in oven-baked potatoes to investigate their correlation with mepiquat formation. The PipAc levels reduced by 99.8% at 260 °C after 30 min of oven baking, exhibiting a significantly high decomposition rate. Therefore, PipAc could be used as a marker of quality for the detection of mepiquat in thermally processed foodstuffs.
N,N-二甲基哌啶鎓（mepiquat）是一种重要的食品污染物，它在热加工过程中由天然成分形成。本研究采用 HPLC-MS/MS 法研究了肉（猪肉和牛肉）和蔬菜（土豆和西兰花）中 mepiquat 的形成情况；研究的烹饪方法有烤箱烘焙、平底锅烹饪、油炸和微波加热。结果表明，在所有食物中，经过 240°C 烘烤 20 分钟的烤土豆中 mepiquat 含量最高，为 1064μg/kg。为了研究 mepiquat 形成与烤土豆中哌啶酸（PipAc）、甜菜碱、胆碱和尿嘧啶的相关性，测定了它们的残留率。在 260°C 下烘烤 30 分钟后，PipAc 的水平降低了 99.8%，表现出很高的分解速率。因此，PipAc 可作为热加工食品中 mepiquat 检测的质量标志物。
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