Zhang Lang, Hu Yingying, Liu Qian, Chen Qian, Xia Xiufang, Kong Baohua
College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China.
College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China.
Food Chem. 2023 Jan 1;398:133869. doi: 10.1016/j.foodchem.2022.133869. Epub 2022 Aug 8.
This study aims to evaluate the heterocyclic aromatic amine (HAA) formation inhibited by cyanidin and rutin in chemical modeling systems and smoked chicken drumsticks. In the PhIP and β-carboline chemical modeling systems, cyanidin inhibited the PhIP, Harman, and Norharman formation while rutin inhibited the PhIP formation but promoted the Harman and Norharman formation compared with control sample (P < 0.05). A mechanistic investigation confirmed that inhibiting the PhIP formation by cyanidin was mainly through trapping phenylalanine, creatine, creatinine, glucose, phenylacetaldehyde, and an aldol condensation product. In the smoked chicken drumsticks, cyanidin inhibited the PhIP, Harman, and Norharman formation dose-dependently compared to the control sample (P < 0.05), with 2.0 % (w/v) cyanidin having the highest inhibitory effect. Moreover, cyanidin inhibited the formation of PhIP precursors and intermediates in the smoked chicken drumsticks. These results provide evidence for using phenolic compounds to reduce HAA formation in smoked meat products.
本研究旨在评估矢车菊素和芦丁在化学模拟体系及烟熏鸡腿中对杂环芳香胺（HAA）形成的抑制作用。在苯并[a]芘和β-咔啉化学模拟体系中，与对照样品相比，矢车菊素抑制了苯并[a]芘、哈尔满和去甲哈尔满的形成，而芦丁抑制了苯并[a]芘的形成，但促进了哈尔满和去甲哈尔满的形成（P<0.05）。机理研究证实，矢车菊素抑制苯并[a]芘的形成主要是通过捕获苯丙氨酸、肌酸、肌酐、葡萄糖、苯乙醛和一种羟醛缩合产物。在烟熏鸡腿中，与对照样品相比，矢车菊素剂量依赖性地抑制了苯并[a]芘、哈尔满和去甲哈尔满的形成（P<0.05），2.0%（w/v）的矢车菊素具有最高的抑制效果。此外，矢车菊素抑制了烟熏鸡腿中苯并[a]芘前体和中间体的形成。这些结果为使用酚类化合物减少烟熏肉制品中HAA的形成提供了证据。
