20种市售常见香辛料的抗氧化性对酱牛肉中杂环胺含量的影响

doi:10.3864/j.issn.0578-1752.2012.20.015

摘要/Abstract

摘要： 【目的】探讨市售常见香辛料的抗氧化性对酱牛肉中致癌、致突变性杂环胺种类和含量的影响。【方法】分别用福林-酚法和ABTS法测定20种香辛料的总酚含量和抗氧化能力，从中选出总酚含量较高、抗氧化能力较强的5种添加到酱牛肉的加工中，用HPLC法测定杂环胺含量。【结果】在只用蒸馏水煮的空白牛肉中检测出1-甲基-9H-吡啶并[3,4-b]吲哚(Harman)和9H-吡啶并[3,4-b]吲哚(Norharman) 两种杂环胺，而且含量很低；在用盐、白砂糖、酱油煮的对照牛肉中，除Harman和Norharman外还检测到了2-氨基-3,7,8-三甲基咪唑并[4,5-f]喹喔啉(7,8-DiMeIQx)、3-氨基-1-甲基-5H-吡啶并[4,3-b]吲哚(Trp-P-2)及3-氨基-1,4-二甲基-5H-吡啶并[3,4-b]吲哚(Trp-P-1) 3种杂环胺，5种杂环胺总含量为35.72 ng•g-1。所选取的丁香、桂皮、良姜、红花椒和香叶对杂环胺种类和含量的影响具有特异性：5种香辛料均能显著降低Harman和Norharman含量（P＜0.05），对7,8-DiMeIQx、Trp-P-1及Trp-P-2 3种杂环胺影响各不相同。此外，香叶还能促进对照样品中未检测出的2-氨基-3,4-二甲基咪唑并[4,5-f]喹啉(MeIQ)的形成。【结论】香辛料水提物对杂环胺的形成具有特异性影响。总体而言，良姜和红花椒能降低杂环胺总含量，在显著抑制7,8-DiMeIQx形成的同时不会产生新的杂环胺，因此抑制效果较好。

关键词: 香辛料, 抗氧化能力, 杂环胺, 牛肉, 自由基, Ames试验

Abstract: 【Objective】The objective of this study was to investigate the effect of spice, which was commonly consumed and possess high antioxidant capacities, to the content of mutagenic and carcinogenic heterocyclic amines (HAs) formed in braised sauce beef.【Method】The total phenols content and antioxidant capacities of aqueous extracts from 20 commonly consumed spices were determined by Folin-Ciocalteu colorimetric method and [2, 2’-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt] (ABTS) radical cation decolorization assay, respectively. Five spices among them, which contain higher total phenols contents and possess better antioxidant capacities, were further added into braised sauce beef. Contents of HAs were determined by HPLC.【Result】Blank beef sample, which was boiled with only water, contained 9H-pyrido[3, 4-b]indole (Norharman) and 1-methyl-9H-pyrido[3, 4-b]indole (Harman), and their total amount was very low. Beside Norharman and Harman, 2-amino-3, 7, 8-trimethylimidazo[4, 5-f]quinoxaline (7, 8-DiMeIQx), 3-amino-1,4-dimethyl-5H-pyrido[4, 3-b]indole acetate (Trp-P-1) and 3-amino- 1-methyl-5H-pyrido[4,3-b]indole acetate (Trp-P-2) were detected in the control sample containing soy sauce, salt and white sugar, making the total HAs content to 35.72 ng•g-1. Five selected spices, containing clove, galangal, bay leaf, red prickly ash and cinnamon bark, exhibited specific effect on the type and content of individual HA. All of the 5 spices could significantly decrease the contents of Norharman and Harman(P＜0.05), while their effects on the contents of 7, 8-DiMeIQx, Trp-P-1and Trp-P-2 were different. In addition, bay leaf could help the formation of 2-amino-3,4-dimethylimidazo[4, 5-f]quinoline (MeIQ), which was not detected in the control sample.【Conclusion】The water extracts of spices exhibited specific effect on the type and content of individual HA. Generally, red prickly ash and galangal could reduce the total HAs content, significantly inhibit the formation of 7,8-DiMeIQx without generating new HA, and thus exhibit better inhibiting effects.

Key words: spice, antioxidant capacity, heterocyclic amines, beef, free radical, Ames test

姚瑶, 彭增起, 邵斌, 万可慧, 石金明, 张雅玮, 王复龙, 惠腾. 20种市售常见香辛料的抗氧化性对酱牛肉中杂环胺含量的影响[J]. 中国农业科学, 2012, 45(20): 4252-4259.

YAO Yao, PENG Zeng-Qi, SHAO Bin, WAN Ke-Hui, SHI Jin-Ming, ZHANG Ya-Wei, WANG Fu-Long, HUI Teng. Effects of the Antioxidant Capacities of 20 Spices Commonly Consumed on the Formation of Heterocyclic Amines in Braised Sauce Beef[J]. Scientia Agricultura Sinica, 2012, 45(20): 4252-4259.

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