大蒜硫化物对油炸鸡胸肉中MeIQx的抑制机制

doi:10.7506/spkx1002-6630-20200927-333

食品科学 ›› 2021, Vol. 42 ›› Issue (9): 31-38.doi: 10.7506/spkx1002-6630-20200927-333

大蒜硫化物对油炸鸡胸肉中MeIQx的抑制机制

罗祥祥，周迎芹，黄晶晶，谢宁宁，鄢嫣，陈小娥

（1.浙江海洋大学食品与药学学院，浙江舟山 316022；2.安徽省农业科学院农产品加工研究所，安徽合肥 230031）

出版日期:2021-05-15 发布日期:2021-06-02
基金资助:
安徽省自然科学基金青年项目（1808085QC94）；国家自然科学基金青年科学基金项目（31801673）

Inhibitory Mechanism of Garlic Disulphides on the Formation of 2-Amino-3,8-dimethylimidazo[4,5-f]quinoxaline (MeIQx) in Deep-Fried Chicken Breast

LUO Xiangxiang, ZHOU Yingqin, HUANG Jingjing, XIE Ningning, YAN Yan, CHEN Xiao’e

(1. School of Food Science and Pharmaceutics, Zhejiang Ocean University, Zhoushan 316022, China;2. Institute of Agro-products Processing, Anhui Academy of Agricultural Sciences, Hefei 230031, China)

Online:2021-05-15 Published:2021-06-02

摘要/Abstract

摘要： 为探究二烯丙基二硫（diallyl disulfide，DAD）和二丙基二硫（diphenyl disulfide，DPD）对油炸鸡胸肉中2-氨基-3,8-二甲基咪唑并[4,5-f]喹喔啉（2-amino-3,8-dimethylimidazo[4,5-f]quinoxaline，MeIQx）形成的影响和抑制机制，本实验对添加DAD和DPD的无油和含油鸡胸肉及模拟体系中MeIQx、羰基价、MeIQx的中间体及前体变化进行分析。结果表明：油炸鸡胸肉中MeIQx含量较焙烤鸡胸肉中MeIQx含量显著提高（从10.9 ng/g增加至56.4 ng/g），DAD和DPD对MeIQx的抑制率明显提高，从无抑制分别提高至57.4%（DAD）和67.1%（DPD），并在模拟体系中得到验证。DAD和DPD的添加显著减缓体系中羰基价的上升速率和前体的消耗速率。添加DAD可降低甲醛的形成量，DPD则对3 种MeIQx中间体的形成均有显著的抑制作用（P＜0.05）。可推测大蒜硫化物可能是通过减少油脂氧化所产生的羰基，从而减弱其对MeIQx前体经Strecker降解产生中间体的催化作用，实现抑制MeIQx的形成。

关键词: 大蒜硫化物；油炸鸡胸肉；2-氨基-3,8-二甲基咪唑并[4,5-f]喹喔啉；抑制机制

Abstract: In order to study the inhibitory effects and mechanisms of diallyl disulfide (DAD) and diphenyl disulfide (DPD) on the formation of 2-amino-3,8-dimethylimidazo[4,5-f]quinoxaline (MeIQx) in deep-fried chicken breast, the influence of DAD and DPD on changes in MeIQx contents, carbonyl values, MeIQx intermediates and precursors in undefatted and defatted chicken breast and MeIQx model system was investigated. The results showed that the content of MeIQx in deep-fried chicken breast meat was significantly higher than in roasted chicken breast (10.9 versus 56.4 ng/g). In the roasted sample, DAD and DPD had no inhibitory effect on MeIQx, while they could inhibit MeIQx in the deep-fried sample by 57.4% and 67.1%, respectively. This was verified in the model system. DAD and DPD could significantly slow down the increase in carbonyl values and the consumption of the precursors. DAD could reduce the formation of formaldehyde, while DPD could significantly inhibit the formation of the three MeIQx intermediates (P < 0.05). It can be speculated that garlic disulfides could inhibit the formation of MeIQx via reducing lipid oxidation and consequently the formation of carbonyl groups, which can catalyze the degradation of the precursor into the intermediates through the Strecker reaction.

Key words: garlic disulphides; deep-fried chicken breast; 2-amino-3,8-dimethyl-imidazo[4,5-f]quinoxaline; inhibitory mechanism

中图分类号:

TS251.5

罗祥祥，周迎芹，黄晶晶，谢宁宁，鄢嫣，陈小娥. 大蒜硫化物对油炸鸡胸肉中MeIQx的抑制机制[J]. 食品科学, 2021, 42(9): 31-38.

LUO Xiangxiang, ZHOU Yingqin, HUANG Jingjing, XIE Ningning, YAN Yan, CHEN Xiao’e. Inhibitory Mechanism of Garlic Disulphides on the Formation of 2-Amino-3,8-dimethylimidazo[4,5-f]quinoxaline (MeIQx) in Deep-Fried Chicken Breast[J]. FOOD SCIENCE, 2021, 42(9): 31-38.

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大蒜硫化物对油炸鸡胸肉中MeIQx的抑制机制

Inhibitory Mechanism of Garlic Disulphides on the Formation of 2-Amino-3,8-dimethylimidazo[4,5-f]quinoxaline (MeIQx) in Deep-Fried Chicken Breast

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