| Chrysanthemum tea is rich in flavonoids,which has been proved to have antioxidation,blood pressure and blood lipid lowering effects.At present,chrysanthemum extract is mainly used for extraction and medicinal development,while chrysanthemum extract containing flavonoids added to meat,in order to reduce the heterocyclic amines(HCAs)in meat products is rarely reported.In this paper,the flavonoids in chrysanthemum were separated,purified and identified.Then,they were added to mutton for baking.The inhibition effect of six kinds of heterocyclic amines in mutton was investigated.The exponential model was set to study the relationships between free HCAs and baking time?also the relationships of HCAs and meat product quotas were analyzed when different baking time and temperature tested.The best extraction conditions of chrysanthemum flavonoids eatract were obtained by hot water extraction.The best extraction conditions of chrysanthemum morifolium flavonoids were:extracted at 70?for 13min,the ratio of material to liquid was 1:70(g/m L),and the total flavonoids of chrysanthemum extraction liquid was 99.3±0.31mg/g.The suitable parameters of macroporous resin(AB-8)to purify chrysanthemum flavonoids extract was about the loading quantity of sample,the adsorption time of resin,and the eluent of the resin for flavonoids.The best sample loading of chrysanthemum tea were obtained:the ratio of flavone(mg)/resin(g)was 3.907,adsorption time was 3.5h,and the 60%ethanol eluation of3 BV;The extracts of chrysanthemum flavonoids,which freeze-dried,were obtained,then the composition was proved by ion trap mass spectrometry analysis,which were:Luteolin glycosides,myricetin glycosides,geraniol glycosides and apigenin glycosides,etc.The relationship between free HCAs and baking time,meat product's quotas were studied.In the mutton baking experiment of two factor and four level conclude baking temperatue:170??200??230??260?and baking time:5min?10 min?15 min?20 min.The formation of HCAs at different temperatures and times showed,polar HCAs are not easy to generate at lower temperatures,and the order of the formation of polar heterocyclic amines is:IQ?Me IQ?4,8-Di Me IQx?Me IQx,the most amount of polar heterocyclic amines produced is Me IQ,which is 14.64ng/g in mutton cakes baked at 260?for 20 min on each side.While Ph IP,Norman and Harman are easy to generate at all temperature tested,the highest yield of Ph IP was 122.17 ng/g in mutton cake roasted at 260?f or 20 min on each side.Using the screening function of expotional models with R~2(adjusted correlation coefficient)concerned in Origin,the amount of HCAs generated at different time and temperature was correlated with different barbecue quotas,specifically as follows:1.Under different temperatures,the relationship between heterocyclic amines and time was approximately exponential,and it was found that the experimental model and Exp2p Mod2model were the most convincing for the fitting of heterocyclic amines and time,and the R~2 of the optimal model was 0.598-0.999.2?According to the relationship between the formation of heterocyclic amines and the loss of barbecue,the R~2 range of the best fitting effect of the exponential model is 0.506-0.986.3?with the increase of processing temperature,the p H value of mutton products decreased slightly,the relationship between p H and HCAs was fitted well with Exp2p model,and the R~2 between HCAs and p H was above 0.928 in this model.It was determined that the addition of chrysanthemum flavonoids extract in mutton had an effect on DPPH*radical scavenging of mutton products,and the optimal time of 0.2-1 mg/g pickling amount for mutton was 5 h.On this basis,the inhibition effect of chrys-anthemum extract on HCAs was analyzed in this condition:the amount of chrysanthemum extract in mutton was set as 0 mg/g?0.2 mg/g?0.4 mg/g?0.6 mg/g?0.8 mg/g?1 mg/g,and then baked at 230?for 15 min on each side.According to the inhibitory effect of chrysanthemum flavonoids extract on the formation of free HCAs and protein-bound HCAs in mutton,the average inhibitory rates of chrysanthemum extract on the total free HCAs and total protein-bound HCAs were 29.01%and 34.03%.The possible reasons for the inhibition were analysed:1?there was a linear positive correlation between the inhibition rate of free HCAs and the DPPH*free radical scavenging rate of mutton by adding chrysanthemum flavonoids extract;2?from the analysis of the relationship between protein-bound HCAs and tryptophan,it can be concluded that adding chrysanthemum flavonoids extract,there was a positive linear correlation between the inhibition rate of protein-bound?-carboline derivatives(Harman and Norharman)and the scavenging rate of DPPH*radicals,it also showed a negative linear correlation between the content of tryptophan and protein-combined?-carboline derivatives(Harman and Norharman)by adding chrysanthemum flavonoids extract.3?according to the photos of electron microscopy,it can be inferred that the extract of chrysanthemum flavonoids extracts covered the broken myofibrils,and reduces the binding state of protein-bound Harman and protein-bound Norharman by exerting the antioxidant capacity. |
PDF Full Text Request