不同前体物对酱肉中β-咔啉norhharman和harman的影响

Effects of Different Precursors on the Formation of β-Carboline Norharman and Harman in Braised Sauce Meat

以羊肉为原料肉制作酱肉,通过向原料肉中加入norharman(9H-吡啶[3,4-b]吲哚)和harman(1-甲基-9H-吡啶[3,4-b]吲哚)形成的潜在前体物(色氨酸、苯丙氨酸、葡萄糖和肌酸),研究前体物对酱肉中norharman、harman形成的影响。结果表明:酱肉及肉汤中norharman、harman的含量随着色氨酸添加量的增加而增加,当色氨酸添加量为2.4 mmol时,酱肉及肉汤中总共形成的norharman、harman分别为空白对照组的3.85倍和2.33倍;除1.2 mmol的苯丙氨酸显著增加肉汤中harman含量外(P<0.05),其余浓度的苯丙氨酸对酱肉及肉汤中norharman、harman的形成无显著影响(P>0.05);与高浓度的肌酸相比,低浓度(0.12 mmol)的肌酸更易促进酱肉及肉汤中norharman、harman的形成;随着葡萄糖含量的升高,酱肉及肉汤中norharman、harman的含量呈先升高后降低的趋势,当葡萄糖添加量为1.2 mmol时,酱肉及肉汤中总共形成的norharman、harman分别比空白对照组升高54%、66%。

Lamb was used to make braised sauce meat. The effects of possible precursors on the formation of norharman （9H-pyrido- [4,3-b] indole） and harman （1-methyl-9H-pyrido-[4,3-b] indole） in braised sauce meat were studied by adding different concentrations of tryptophan, phenylalanine, creatine and glucose. The results showed that the amounts of norharman and harman in braised sauce meat and soup were enhanced with increasing the levels of tryptophan. With addition of 2.4 mmol tryptophan, the total amounts of norharrnan and harman in both sauced meat and soup were 3.85 times and 2.33 times more than that in the blank control groups. Except with the concentration of 1.2 mmol, phenylalanine did not show any consistent effect of concentration on β-carboline. Creatine with low levels （eg. 0.12 mmol） had a strong influence on the formation of β-carboline in braised sauce meat and soup rather than high levels. The contents of norharman and harman increased and then decreased with the increasing of glucose. When addingl.2 mmol glucose, the total amounts of norharman and harman in sauced meat and soup increased by 54% and 66%, respectively.