酚酸浸渍处理对焙烤花生中晚期糖基化终末产物和杂环胺形成的影响

doi:10.7506/spkx1002-6630-20220729-330

食品科学 ›› 2023, Vol. 44 ›› Issue (16): 98-105.doi: 10.7506/spkx1002-6630-20220729-330

酚酸浸渍处理对焙烤花生中晚期糖基化终末产物和杂环胺形成的影响

余晶晶，于小慧，史莉莉，刘伟

（1.中国烟草总公司郑州烟草研究院，河南郑州 450001；2.河南工业大学粮油食品学院，河南郑州 450001）

出版日期:2023-08-25 发布日期:2023-09-01
基金资助:
国家自然科学基金青年科学基金项目（31901768）；河南省科技攻关项目（222103810061）

Effects of Phenolic Acid Impregnation on the Formation of Advanced Glycation End Products and Heterocyclic Aromatic Amines in Roasted Peanuts

YU Jingjing, YU Xiaohui, SHI Lili, LIU Wei

(1. Zhengzhou Tobacco Research Institute of CNTC, Zhengzhou 450001, China; 2. College of Food Science and Technology, Henan University of Technology, Zhengzhou 450001, China)

Online:2023-08-25 Published:2023-09-01

摘要/Abstract

摘要： 为抑制焙烤花生中晚期糖基化终末产物（advanced glycation end products，AGEs）和杂环胺（heterocyclic aromatic amines，HAAs）的形成，采用6 种常见的酚酸化合物（咖啡酸、阿魏酸、4-香豆酸、香草酸、没食子酸和绿原酸）分别对花生预先浸渍处理，然后再焙烤处理研究酚酸种类和浸渍液浓度对花生焙烤过程中AGEs和HAAs形成的影响规律。结果表明：没食子酸和绿原酸对焙烤花生中羧甲基赖氨酸（Nε-(carboxymethyl) lysine，CML）、羧乙基赖氨酸（Nε-(carboxyethyl) lysine，CEL）表现出明显抑制作用，抑制率分别为14.7%～24.4%、13.0%～22.7%；而其他4 种酚酸无显著抑制作用（P＞0.05）。增加没食子酸和绿原酸浸渍液浓度，其对焙烤花生中CML和CEL抑制作用增强，呈现明显浓度依赖关系。烘焙花生中共检出2-氨基-1,6-二甲基咪唑并[4,5-b]吡啶（2-amino-1,6-dimethylimidazo[4,5-b]pyridine，DMIP）、1-甲基-9H-吡啶并[3,4-b]吲哚（1-methyl-9H-pyrido[3,4-b]indole，Harman）、9H-吡啶[3,4-b]吲哚（9H-pyrido[3,4-b]indole，Norharman）3 种HAAs。6 种酚酸对焙烤花生中DMIP均有明显的抑制作用（P＜0.05）；咖啡酸、阿魏酸、绿原酸和没食子酸对Harman和Norharman具有显著抑制作用（P＜0.05），而其他2 种酚酸无明显抑制作用（P＞0.05）。其中，阿魏酸和绿原酸对3 种HAAs抑制作用较强，但二者对HAAs的抑制作用无明显浓度依赖关系。

关键词: 酚酸；浸渍；焙烤花生；晚期糖基化终末产物；杂环胺

Abstract: In order to inhibit the formation of advanced glycation end products (AGEs) and heterocyclic aromatic amines (HAAs) in roasted peanuts, six phenolic acids (caffeic acid, ferulic acid, 4-coumaric acid, vanillic acid, gallic acid and chlorogenic acid) were employed to impregnate raw peanuts before roasting, and the effects of the type and concentration of impregnation solutions on AGEs and HAAs formation during peanut roasting were studied in this work. The results showed that gallic acid and chlorogenic acid could significantly inhibit the formation of Nε-(carboxymethyl) lysine (CML) and Nε-(carboxyethyl) lysine (CEL) with an inhibition rate in the range of 14.7%–24.4% and 13.0%–22.7%, respectively. However, the other four phenolic acids had no inhibitory effect (P > 0.05). What’s more, the inhibitory effects of gallic acid and chlorogenic acid were concentration dependent. Three HAAs including 2-amino-1,6-dimethylimidazo[4,5-b]pyridine (DMIP), 1-methyl-9H-pyrido[3,4-b]indole (Harman) and 9H-pyrido[3,4-b]indole (Norharman) were detected in roasted peanuts. All six phenolic acids could inhibit the formation of DMIP significantly (P < 0.05). Caffeic acid, ferulic acid, chlorogenic acid and gallic acid could inhibit the formation of Harman and Norharman significantly (P < 0.05), while the other two phenolic acids showed no inhibitory effect (P > 0.05). Ferulic acid and chlorogenic acid had a strong inhibition effect on the formation of 3 HAAs, but there was no obvious concentration dependence.

Key words: phenolic acid; impregnation; roasted peanut; advanced glycation end products; heterocyclic aromatic amines

中图分类号:

TS251.5

余晶晶，于小慧，史莉莉，刘伟. 酚酸浸渍处理对焙烤花生中晚期糖基化终末产物和杂环胺形成的影响[J]. 食品科学, 2023, 44(16): 98-105.

YU Jingjing, YU Xiaohui, SHI Lili, LIU Wei. Effects of Phenolic Acid Impregnation on the Formation of Advanced Glycation End Products and Heterocyclic Aromatic Amines in Roasted Peanuts[J]. FOOD SCIENCE, 2023, 44(16): 98-105.

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酚酸浸渍处理对焙烤花生中晚期糖基化终末产物和杂环胺形成的影响

Effects of Phenolic Acid Impregnation on the Formation of Advanced Glycation End Products and Heterocyclic Aromatic Amines in Roasted Peanuts

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