Scientia Agricultura Sinica ›› 2012, Vol. 45 ›› Issue (20): 4252-4259.doi: 10.3864/j.issn.0578-1752.2012.20.015

• STORAGE·FRESH-KEEPING·PROCESSING • Previous Articles     Next Articles

Effects of the Antioxidant Capacities of 20 Spices Commonly Consumed on the Formation of Heterocyclic Amines in Braised Sauce Beef

 YAO  Yao, PENG  Zeng-Qi, SHAO  Bin, WAN  Ke-Hui, SHI  Jin-Ming, ZHANG  Ya-Wei, WANG  Fu-Long, HUI  Teng   

  1. 1.南京农业大学食品科技学院/国家肉品质量安全控制工程技术研究中心，南京 210095
  • Received:2012-05-29 Online:2012-10-15 Published:2012-08-16

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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

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