Huang Zhuoming, Xu Yang, Jin Ming, Jiang Zixin, Mo Lan, Li Maiquan, Lou Aihua, Liu Yan, Xue Chaoyi, Luo Jie, Shen Qingwu, Wang Shuai, Quan Wei
College of Food Science and Technology, Hunan Agricultural University, Changsha, Hunan 410128, China.
State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, Jiangsu 214122, China.
Food Chem. 2025 Jul 30;481:144089. doi: 10.1016/j.foodchem.2025.144089. Epub 2025 Mar 28.
Three polymethoxyflavonoids (PMFs) from citrus peel: tangeretin (TG), isosinensetin (ISN), and 3',4',5,7-tetramethoxyflavone (TMHF) and their combination significantly inhibited heterocyclic amines (HAs) and advanced glycation-end products (AGEs) formation. In particular, ISN with five methoxyl structure and B-ring distribution was significantly effective reduce HAs to 50.1 %-77.9 %. The PMF mixture was effective reduce both HAs and AGEs at rates of 52.2 %-77.3 % and 16.4 %-66.8 %, respectively. For ISN, the radical scavenging activity and inhibitory effects of HAs and AGEs were highly correlated. However, the inhibitory action of mixed PMFs against harmful substances was related to free radical scavenging activity and their impact on water distribution. Furthermore, GC-IMS analysis revealed the PMF mixture did not significantly change the key aldehyde and ketone compounds in grilled meat. This study provides insights into the effect of PMF mixtures, which appear to synergistically regulate the formation of aromatic and harmful compounds in grilled meat products.
三种来自柑橘皮的多甲氧基黄酮（PMF）：橘红素（TG）、异甜橙黄酮（ISN）和3',4',5,7-四甲氧基黄酮（TMHF）及其组合显著抑制杂环胺（HA）和晚期糖基化终产物（AGE）的形成。特别是，具有五个甲氧基结构和B环分布的ISN能显著有效地将HA降低至50.1%-77.9%。PMF混合物分别以52.2%-77.3%和16.4%-66.8%的比率有效降低HA和AGE。对于ISN，自由基清除活性与对HA和AGE的抑制作用高度相关。然而，混合PMF对有害物质的抑制作用与自由基清除活性及其对水分布的影响有关。此外，气相色谱-离子迁移谱（GC-IMS）分析表明，PMF混合物不会显著改变烤肉中的关键醛类和酮类化合物。本研究深入探讨了PMF混合物的作用效果，其似乎能协同调节烤肉制品中芳香族和有害化合物的形成。
