Ren Xiaopu, Li Mingyang, Wang Wei, Niu Xiyue, Xu Qian, Zhang Ruili
Xinjiang Production & Construction Group Key Laboratory of Agricultural Products Processing in Xinjiang South, College of Food Science and Engineering, Tarim University, Alar 843300, China.
Key Laboratory of Tarim Animal Husbandry Science and Technology, Xinjiang Production & Construction Group, Tarim University, Alar 843300, China.
Foods. 2022 Mar 29;11(7):1000. doi: 10.3390/foods11071000.
Tamarix ramosissima has been widely used as barbecue skewers for the good taste and unique flavor it gives to the meat, but the effects of T. ramosissima on heterocyclic amine (HA) formation in roast lamb are unknown. The influence of T. ramosissima extract (TRE) on HA formation, precursors’ consumption, and free radicals’ generation in roast lamb patties were elucidated by UPLC-MS, HPLC, and electron spin resonance (ESR) analysis, respectively. Six HAs were identified and compared with the control group; the total and polar HAs decreased by 30.51% and 56.92% with TRE addition at 0.30 g/kg. The highest inhibitory effect was found against 2-amino-1-methyl-6-phenylimidazo[4,5-f]pyridine (PhIP) formation (70.83%) at 0.45 g/kg. The addition of TRE retarded the consumption of HA precursors, resulting in fewer HAs formed. The typical signal intensity of free radicals in roast lamb patties significantly decreased with TRE addition versus the control group (p < 0.05), and the higher the levels of the TRE, the greater the decrease in signal intensity. We propose that the inhibitory effects of TRE on HA formation, especially on polar HAs, were probably achieved by retarding the consumption of precursors and preventing free radicals from being generated in roast lamb patties. These findings provide valuable information concerning TRE’s effectiveness in preventing HA formation through both the precursor consumption and free radical scavenging mechanisms.
多枝柽柳因其赋予肉类的美味和独特风味而被广泛用作烤肉串，但多枝柽柳对烤羊肉中杂环胺（HA）形成的影响尚不清楚。分别通过超高效液相色谱-质谱联用仪（UPLC-MS）、高效液相色谱（HPLC）和电子自旋共振（ESR）分析，阐明了多枝柽柳提取物（TRE）对烤羊肉饼中HA形成、前体物质消耗和自由基产生的影响。鉴定出六种HA，并与对照组进行比较；在添加量为0.30 g/kg的TRE时，总HA和极性HA分别降低了30.51%和56.92%。在添加量为0.45 g/kg时，对2-氨基-1-甲基-6-苯基咪唑[4,5-f]吡啶（PhIP）形成的抑制作用最强（70.83%）。TRE的添加延缓了HA前体物质的消耗，从而减少了HA的形成。与对照组相比，添加TRE后烤羊肉饼中自由基的典型信号强度显著降低（p < 0.05），且TRE水平越高，信号强度降低幅度越大。我们认为，TRE对HA形成的抑制作用，尤其是对极性HA的抑制作用，可能是通过延缓前体物质的消耗以及防止烤羊肉饼中自由基的产生来实现的。这些发现为TRE通过前体物质消耗和自由基清除机制预防HA形成的有效性提供了有价值的信息。
