模拟体系中PhIP的产生规律及抑制作用研究

The Study of Formation Rule and Inhibitory Effect on Ph IP in Model System

杂环胺(Heteryclic Aromatic Amines,HAAs)是富含蛋白质的食物在烤、炸、煎等热加工过程中产生的一类有害物质,在Ames实验中表现出潜在的致突变性和致癌性。以日常热加工肉类食品中产生量最多的杂环胺Ph IP(2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine)为研究对象,考察了在溶液模拟体系中,不同摩尔量的前体物质,加热温度和加热时间下Ph IP的产生规律。采取超声波辅助提取了甘薯叶中的黄酮类物质,提取物对模拟体系中Ph IP生成具有明显的抑制作用,抑制率为67.31%。其抑制率大小高于槲皮素、芦丁、甘草素和葛根素。

Heterocyclic aromatic amines （HAAs） are a kind of harmful substances generated in protein-rich foods during high-temperature cooking （e.g.baking, frying and grilling）, and the potential mutagenicity has been demonstrated in Ames experiments. In this paper, 2-amino-1-methyl-6-phenylimidazo [4,5-b]pyridine （PhIP）which was the most abundant HAAs generated in daily cooking was chose as the research target, the ef-fect of different molar amount of creatinine and phenylalanine, and the influence of different heating time and temperaturewere studied, and established the optimal solution model system of PhIP formation. The total flavonoid in sweet potato leaves was extracted by ultrasonic method, the extract had inhibitory effect on the for-mation of PhIP, the inhibition ratio was 67.31%, more than quercetin, rutin, liquiritigenin and puerarin.