温和条件下模型体系中烧烤风味及杂环胺形成测定

doi:10.7506/spkx1002-6630-201508027

食品科学

温和条件下模型体系中烧烤风味及杂环胺形成测定

吕慧超，彭增起*，刘森轩，MUNEER Jamali，李君珂，王复龙，惠腾，崔保威，刘世欣

国家肉品质量安全控制工程技术研究中心，食品安全与营养协同创新中心，南京农业大学食品科技学院，江苏南京 210095

出版日期:2015-04-25 发布日期:2015-04-28
通讯作者: 彭增起
基金资助:
国家现代农业产业技术体系建设专项（nYcYtx-38）

Formation of Heterocyclic Aromatic Amines in Model System Approximating Roast Flavor under Moderate Conditions

LÜ Huichao, PENG Zengqi*, LIU Senxuan, MUNEER Jamali, LI Junke, WANG Fulong, HUI Teng, CUI Baowei, LIU Shixin

National Center of Meat Quality and Safety Control, Synergetic Innovation Center of Food Safety and Nutrition,
College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China

Online:2015-04-25 Published:2015-04-28
Contact: PENG Zengqi

摘要/Abstract

摘要：

以美拉德模型体系葡萄糖-肌酸酐-氨基酸（丙氨酸、苏氨酸、甘氨酸）为研究对象，探索3 个体系在130 ℃条件下反应3 h后风味物质及杂环胺的形成。采用固相微萃取-气相色谱-质谱联用方法检测表明，3 种模型均产生烧烤风味物质，主要为烷基吡嗪类。高效液相色谱分析表明，丙氨酸模型（Ⅰ）和甘氨酸模型（Ⅲ）均检测到2-氨基-3,4-二甲基咪唑并[4,5-f]喹啉、2-氨基-3,4,8-三甲基咪唑并[4,5-f]喹喔啉和2-氨基-3,7,8-三甲基咪唑并[4,5-f]喹喔啉3 种杂环胺，苏氨酸模型（Ⅱ）检测到了2-氨基-3,4-二甲基咪唑并[4,5-f]喹啉和2-氨基-3,4,8-三甲基咪唑并[4,5-f]喹喔啉2 种杂环胺；3 种模型体系均未检测到2-氨基-3-甲基咪唑并[4,5-f]喹啉和2-氨基-3,8-二甲基咪唑并[4,5-f]喹喔啉。130 ℃温和条件下，1.5 h内各模型体系中杂环胺的生成量很少，1.5 h后杂环胺总量随着加热时间的延长逐渐增多，3 h时模型Ⅰ、Ⅱ、Ⅲ中杂环胺总量分别为（375.50±15.80）、（414.00±18.40）、（363.50±12.20） ng/mL。本研究为肉制品加工尤其是烤肉制品加工如何控制加工条件，从而实现美拉德反应定向控制、减少杂环胺的产生提供一定参考。

关键词: 美拉德模型, 温和条件, 烧烤风味, 杂环胺

Abstract:

Three model systems consisting of glucose, creatinine and amino acid (alamine, threonine or glycine)
were used to study the formation of roast flavor and five heterocyclic aromatic amines (HCAs), namely, 2-amino-3-
methylimidazo-[4,5-f]quinoline (IQ), 2-amino-3,4-dimethylimidazo[4,5-f]quinoline (MeIQ), 2-amino-3,8-dimethylimidazo-
[4,5-f]quinoxaline (MeIQx), 2-amino-3,4,8-trimethylimidazo[4,5-f]quinoxaline (4,8-DiMeIQx) and 2-amino-3,7,8-
trimethylimidazo[4,5-f]quinoxaline (7,8-DiMeIQx). The volatile compounds and HCAs were determined by solid phase
micro extraction-gas chromatography-mass spectrometry (SPME-GC-MS) and high performance liquid chromatography
(HPLC), respectively. Results showed that after heating at 130 ℃ for 3 h, the volatile compounds were dominated by
alkyl pyrazines, which are typical components of roast flavor. MeIQ, 4,8-DiMeIQx and 7,8-DiMeIQx were detected in
models Ⅰ and Ⅲ, while only MeIQ and 4,8-DiMeIQx were detected in model Ⅱ. An upward trend in the overall amount
of HCAs was observed for all model systems with increasing heating time though only a small amount of HCAs were detected
within 1.5 h. The total amounts of HCAs in three models were (375.50 ± 15.80), (414.00 ± 18.40), and (363.50 ± 12.20) ng/mL,
respectively after heating for 3 h. The present study will hopefully provide a reference for meat processing, especially for
roast meat, by optimizing the desired flavor while reducing the hazardous chemicals of HCAs as much as possible.

Key words: Maillard model system, moderate temperature, roast flavor, heterocyclic aromatic amines (HCAs)

中图分类号:

TS251.5

吕慧超，彭增起*，刘森轩，MUNEER Jamali，李君珂，王复龙，惠腾，崔保威，刘世欣. 温和条件下模型体系中烧烤风味及杂环胺形成测定[J]. 食品科学, doi: 10.7506/spkx1002-6630-201508027.

Lü Huichao, PENG Zengqi*, LIU Senxuan, MUNEER Jamali, LI Junke, WANG Fulong, HUI Teng, CUI Baowei, LIU Shixin. Formation of Heterocyclic Aromatic Amines in Model System Approximating Roast Flavor under Moderate Conditions[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201508027.

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温和条件下模型体系中烧烤风味及杂环胺形成测定

Formation of Heterocyclic Aromatic Amines in Model System Approximating Roast Flavor under Moderate Conditions

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