Inhibitory Effect Of Polyphenols On The Formation Of Heterocyclic Amines During Lamb Charcoal Roasting

Charcoal roasting at high temperature is a common method in the lamb processing,which contributes to flavor and texture while producing carcinogenic mutagenic compounds such as heterocyclic amines(HAs)effecting the food safety.The inhibition of HAs in meat products during charcoal roasting is a hot and difficult topic in meat scientific research.The latest research found that different types and concentrations of polyphenols could inhibit the formation of HAs in the roasting process to various degrees,and the inhibitory abilities of different types of HAs were distinct,but there still lack of systematic research.This study took charcoal roasted lamb as the research object,clarified the optimal method of extraction and analysis of HAs,analyzed the inhibition law of different types of polyphenols on the formation of HAs during charcoal roasting,and explored the inhibitory effect of polyphenols on heterocyclic amines in vitro model.This study was expected to provide a reference for the development of synergistic technologies for the quality maintenance and hazard reduction of charcoal roasted lamb.(1)It was found that QuECHERS method was a better pretreatment method for HAs in charcoal roasted lamb.Compared with Extrelut-PRS-C₁₈ SPE,PRS-C₁₈ SPE and MCX SPE,QuEChERS method was more suitable for HAs extraction from charcoal roasted lamb.The recovery rate of QuECHERS method was 58.14%?114.35%,the intra-day precision was 1.05%?8.25%,the inter-day precision is1.30%?8.60%,the LOD was 0.01?0.70 ng/g,and the LOQ was 0.04?2.30 ng/g.(2)It was confirmed that chlorogenic acid and epicatechin could significantly inhibit the content of HAs in charcoal roasted lamb.The effects of different concentrations(0.025,0.125 and 0.625 mmol)of chlorogenic acid,epicatechin,quercetin,rutin and quinic acid on the production of HAs in charcoal roasted lamb patties were studied.The results showed that:Harman,Norharman,PhIP,IQx and MeIQx were detected in all groups.Chlorogenic acid could significantly inhibit the formation of IQx,MeIQx,Norharman,Harman and PhIP(P<0.05),and the inhibition rates were 14%?36.78%,49.67%?55.80%,59.89%?94.18%,73.61%?89.71%and 60.95%?100%,respectively.The addition of epicatechin was also significantly inhibited the formation of IQx,MeIQx,Norharman,Harman and PhIP(P<0.05),and the inhibition rates were 42.03%?51.45%,48.67%?50.71%,80.47%?87.49%,81.73%?88.69 and94.38%?100%,respectively.0.025 mmol rutin could significantly(P<0.05)inhibit the formation of HAs.0.025?0.625 mmol quercetin and quinic acid had no obvious inhibition on HAs.The results showed that the content of HAs was positively correlated with the contents of glucose and ribose,and negatively correlated with the contents of phenylalanine,isoleucine,valine and lysine in the charcoal roasted lamb patties supplemented with chlorogenic acid.In roasted lamb patties supplemented with epicatechin,the content of HAs was negatively correlated with the contents of glucose,fructose,phenylalanine,isoleucine,valine and other amino acids.(3)It was confirmed that the inhibition of PhIP,Harman and Norharman by epicatechin in vitro model.The results showed that:PhIP did not formed when heated at 100?and 125?for 30 min,and the inhibition rates of epicatechin on PhIP were 32.47%?82.46%at 150?,175?and 200?.The inhibition rates of epicatechin against Harman and Norharman were 33.53%?93.75%and 35.25%?98.27%at 100?200?,respectively.With the different heating time of 10?90 min,the inhibition rates of epicatechin on PhIP,Harman and Norharman were 39.19%?83.48%,13.5%?74.54%and 13.84?34.25%,respectively.The inhibition rates of epicatechin against PhIP,Harman and Norharman were 64.51%?92.79%,34.10%?57.84%and 5.20%?34.25%at pH of 5.5?7.5,respectively.With different temperature and pH conditions,the inhibitory effect of epicatechin on PhIP was stronger than that on Harman and Norharman.