Regulation Mechanism Of Tea Polyphenols On Heterocyclic Aromatic Amines Formation In Grilled Mutton Patties

Heterocyclic aromatic amines(HAAs)are mutagenic and carcinogenic compounds that are generally formed in protein-rich products.Polyphenolic antioxidants can effectively inhibit HAAs formation in processed meat products by removing Maillard reaction intermediates and pyrazine radicals.However,the specific inhibition mechanism of antioxidants on HAAs formation remains to be done.Based on that,the real food systems with tea polyphenols were applied to investigate the influence of precursors and intermediates before and after high-temperature processing,and further researched the inhibition mechanism of tea polyphenols on HAAs formation,to provide a theoretical basis for reducing HAAs in meat processing and reducing the impact on humans.The main results are as follows:1.The effect of tea polyphenols on the antioxidant activity of meat showed that the iron ion reducing power and total polyphenol content of raw meat marinated for 4 h were higher than that of marinated for 6 h.ABTS~+and DPPH assay of raw meat marinated for 6 h were higher than that of 4 h.There was a positive correlation between total polyphenol content and the antioxidant activity of grilled mutton patties.The antioxidant activity of grilled mutton patties at 220? was higher than that of 250?.2.The effect of tea polyphenols on HAAs formation were investigated.A level of 0.5%application of tea polyphenols inhibited the formation of MeIQx,PhIP,and 4,8-DiMeIQx in grilled mutton patties cooked at 220?,and the inhibition rates were 16.7,64.7,and 31.1%,respectively.The effect of tea polyphenols on precursors was researched.At 220?,PhIP was negatively correlated with creatine and creatinine.There had a strong relationship between HAAs and serine,valine,phenylalanine.MeIQx was strongly correlated with methionine,leucine,and isoleucine.At 250?,there was a strong positive correlation between MeIQx and glucose.PhIP and 4,8-DiMeIQx were negatively associated with creatine.MeIQx and4,8-DiMeIQx were negatively associated with creatinine.HAAs were positively correlated with glutamate and negatively correlated with lysine and histidine.3.The effect of tea polyphenols on the intermediates were investigated.At 220?,there were positive correlations among formaldehyde,acetaldehyde,and HAAs.A negative correlation was found between PhIP and 2,5-dimethylpyrazine.While at 250?,There was a negative correlation between MeIQx,4,8-DiMeIQx,and formaldehyde.Acetaldehyde was negatively correlated with HAAs.There was a negative correlation between phenylacetaldehyde and MeIQx,4,8-DiMeIQx.PhIP and 2,5-dimethylpyrazine were positively correlated.The correlation between antioxidant activity and HAAs showed that DPPH radical scavenging activity was positively correlated with HAAs at 220?.MeIQx and 4,8-DiMeIQx were positively correlated with antioxidant activity at 250?,respectively.