Abstract: In the present work, the effects of different addition levels (0.015%, 0.030% and 0.045%) of Zanthoxylum bungeanum Maxim. leaf extract (ZME) on the formation of heterocyclic amines (HAs) in roast beef patties were investigated. The results showed that compared with the control group, the generation of total HAs was significantly inhibited by ZME (P < 0.05), with a maximum inhibition rate of 39.87%. However, it had different effects on the formation of different types of HAs. The formation of 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP), 2-amino-3-methyl-imidazo[4,5-f]quinoline (IQ), 2-amino-3,4-dimethylimidazole[4,5-f]quinoline (MeIQ), 1-methyl-9H-pyrido[3,4-b]indole (Harman) and 2-amino-9H-pyrido[2,3-b]indole (AαC) was 71.76%, 78.02%, 49.07%, 35.82% and 100% inhibited by addition of 0.045% ZME, respectively. On the other hand, it significantly promoted the formation of 2-amino-3,8-dimethyl-imidazo[4,5-f]quinoxaline (8-MeIQx) and 9H-pyrido[3,4-b]indole (Norharman) (P < 0.05). Further analysis of the effects of ZME on HA precursors in roast beef patties showed that the consumption of precursors exhibited a decreasing trend with increasing addition level of ZME. Significant correlations were found between the formation of HAs and the consumption of free amino acids. All results indicated that ZME could significantly inhibit HAs formation of roast beef patties, which may provide a theoretical basis for improving the safety of processed foods and for wider application of ZME.

Key words: roast beef patties; Zanthoxylum bungeanum Maxim. leaf extract; heterocyclic amines; precursors