Control Of Heterocyclic Amine In Roast Meat By Polyphenol Extracts From Spices

This study was selected 2-amino-1-methyl-6-pylene(PHIP),2-amino-3,8-dimethylpyridine and melamine(Me IQx),2-amino-3,4,8-trimethyl-3H-miquine(4,5-f)ohmyrium(4,8-Di Me IQx)and2-amino-3,7,8-trimethyl-3H-mitain(4,5-f)ohsofe(7,8-Di Me IQx)were the subjects.Three chemical simulation systems and liquid-linked instruments were constructed and optimized,and the four heterocyclic amines were studied in the chemical simulation system.The effects of polyphenol flavonoids extracted from five spices in chemical simulation systems and meat food systems on the formation of these four heterocyclic amines were explored,and the DPPH removal free radical capacity and total phenol content of these five fragrance polyphenol extracts were observed.The results show that the recovery rate of these four hephsomes is stable in the range of 89%-93.06%,has good stability,RSD is less than 2.30%,LOD value in the range of 0.02-0.48 ng/m L and the linear coefficient of the standard curve is greater than 0.999.In the chemical simulation system,the reaction temperature and reaction time will affect the amount of heterocyclic amines produced in the chemical simulation system.Among them,the amount of heterocyclic amines in the three chemical simulation systems is gradually increasing with the continuous extension of the reaction time;There was a positive correlation between the reaction temperature and the amount of PHIP produced,while the production amounts of Me IQx,4,8-Di Mel Qx and 7,8-Di Mel Qx all flattened after the reaction temperature of 180 ?.In the PHIP simulation system,the inhibitory effect of five kinds of spice extracts on PHIP hemp pepper> ginger> red pepper> Chenpi> hawthorn,the inhibition rate of hemp pepper was 62.98% when added at 5%(v/v).In the quinoxaline heterocyclic amine simulation system,the inhibitory effects of five spices extracts on Me IQx Hawthorn> Ginger> Red Pepper> Chenpi> Hemp pepper,all have inhibition effects on 4,8-Di Mel Qx and 7,8-Di Mel Qx For ginger> red pepper> hawthorn> tangerine peel> hemp pepper,The inhibition rates of Me IQx,4,8-Di Mel Qx and 7,8-Di Mel Qx were 41.92%,50.59% and 61.91%when they were added at 5%(v / v),respectively.In grilled chicken breast and roast meat,polyphenol extracts from five spices on PHIP,Me IQx,4,8-Di Me IQx and 7,8-Di Me IQx inhibition rate are similar with the chemical simulation system,but due to the matrix effect,the inhibition effect is worse than the chemical simulation system.Pepper polyphenol extract was the best inhibitory effect of PHIP in roast chicken breast,with an inhibition rate of 57.87%when adding is 5%(v/v).Ginger polyphenol extract has the best inhibitory effect on Me IQx,4,8-Di Mel Qx and 7,8-Di Mel Qx in roast pork tenderloin,it reached inhibition rate of 43.09%,46.27%and 57.52% at 5%(v / v)addition respectively.Among the five kinds of spices,the best inhibitory effect on heterocyclic amines is hemp pepper and ginger.Their total phenol content is 27.25 mg / g and 37.25 mg / g,respectively,and their DPPH scavenging ability is 92.17% and 89.34% respectively.