摘要
杂环胺是肉制品在高温条件下经一系列复杂反应生成的一类有害物质。这类有害物质的产生主要取决于加热温度、加热时间、加热方式以及肉的种类。当杂环胺被摄入体内,在细胞色素P450家族酶的作用下被激活,经磺基转移酶和乙酰基转移酶被转化为具有遗传毒性的代谢产物。天然香辛料中含有的主要生物活性化合物如酚类、氨基酸、糖类以及生物碱等决定了天然香辛料的作用。将部分天然香辛料添加到肉制品中,不仅能够改善肉制品的最终风味,还能够减少肉制品中杂环胺的含量。本文介绍浓香型天然香辛料(桂皮、丁香、甜罗勒、龙篙、芫荽、八角茴香、肉豆蔻)、辛辣型天然香辛料(辣椒、黑胡椒、花椒、香茅、黑芥子、生姜、大蒜、洋葱、高良姜、大葱)以及淡香型天然香辛料(姜黄、迷迭香、山奈、草果、石榴籽、孜然、甘草)对杂环胺的抑制作用,阐述这些天然香辛料中对杂环胺有抑制作用的化合物及其抑制机理。
Heterocyclic amines are a kind of harmful substance produced by a series of complex reactions in meat products at high temperature.The generation of such harmful substances mainly depends on the heating temperature,heating time,heating method and the kind of meat.When heterocyclic amines are taken into the body and activated by cytochrome P450 enzymes,they are transformed into genotoxic metabolites by sulfotransferase and acetyl transferase.The main bioactive compounds contained in natural spices,such as phenols,amino acids,sugars and alkaloids,determine the final function of natural spices.Adding some natural spices into meat products can not only improve the final flavor of meat products,but also reduce the content of heterocyclic amines in meat products.In this paper,the inhibitory effects of Luzhou-flavor natural spices(Chinese cassia,clove,sweet basil,tarragon,coriander,star anise,nutmeg),spicy natural spices(chilli,black pepper,prickly ash,lemongras,black mustard,ginger,garlic,onion,greater galanga,welsh onion)and light-flavor natural spices(turmeric,rosemary,kaempferia,tsao-ko,pomegranate seeds,cumin,licorice)on heterocyclic amines were introduced,the effective compounds in natural spices that have inhibitory effects on heterocyclic amines were elaborated,and the inhibitory mechanisms of these natural spices on heterocyclic amines were explained.
作者
王童童
王梓璇
王适雨
孙宇轩
王敏
韩天龙
刘登勇
Wang Tongtong;Wang Zixuan;Wang Shiyu;Sun Yuxuan;Wang Min;Han Tianlong;Liu Dengyong(College of Food Science and Technology,Bohai University,Jinzhou 121013,Liaoning;Meat Innovation Center of Liaoning Province,Jinzhou 121013,Liaoning;Liaoning Kazuo Hybrid Wild Boar Science and Technology Backyard,Chaoyang 122300,Liaoning)
出处
《中国食品学报》
EI
CAS
CSCD
北大核心
2024年第3期332-344,共13页
Journal of Chinese Institute Of Food Science and Technology
关键词
杂环胺
天然香辛料
酚类化合物
抑制
heterocyclic amines
natural spices
phenolic compounds
restrain
