加热方式对PhIP及槲皮素加成物形成的影响

Effect of Heating Methods on the Formation of Ph IP and Quercetin Adducts

2-氨基-1-甲基-6苯基咪唑并[4,5-b]吡啶(Ph IP)是高温加热蛋白类食物中形成最多的致癌/致突变性杂环胺物质。目前已经发现多酚类物质能够显著抑制Ph IP的产生,且证实槲皮素通过捕获苯乙醛形成新同分异构加成物6-C-(E-苯乙烯基)槲皮素(6-CEPQ)和8-C-(E-苯乙烯基)槲皮素(8-CEPQ)来抑制Ph IP的形成。本研究以常用的密封油浴加热为对照,考察回流加热方式(常压开放式)下Ph IP的形成,多酚的抑制效果及槲皮素的抑制机制。结果发现,回流加热过程中Ph IP的水平显著低于密封加热;不同多酚在两种加热方式下的抑制规律差异较小。在此基础上,以槲皮素为代表,探究其在两种加热方式下的抑制效果,结果发现其抑制率随浓度的增大而增强;用标品6-CEPQ和8-CEPQ研究抑制途径,结果槲皮素在两种加热方式下均存在通过捕获苯乙醛形成加成物来抑制Ph IP的抑制机制,而回流加热下加成物产生量显著低于密封加热。

2-amino-1-methyl-6-phenylimidazo[4, 5-b]pyridine（Ph IP） is the most abundant mutagen/carcinogen produced in high temperature treated protein food. Polyphenols have been shown to inhibit Ph IP formation significantly, and quercetin was found to inhibit Ph IP by trapping phenylacetaldehyde to form two human beneficial adducts 6-C-（E-phenylethenyl） quercetin（6-CEPQ） and 8-C-（E-phenylethenyl）quercetin（8-CEPQ）. Here we used seal heating as a control, studied the formation of Ph IP as well as the inhibition of polyphenols and quercetin inhibition mechanism in conductive heating condition（atmospheric pressure）. Results showed that the level of Ph IP using conductive heating was lower than that using seal heating. The differences of inhibition rules of polyphenols in two heating systems were weak.Then, quercetin was applied as the representative to explore its inhibitory effect in two heating models, and found that the inhibition rate was increased with concentration. Moreover, the inhibition mechanism of quercetin was investigated by6-CEPQ and 8-CEPQ, found that quercetin inhibited Ph IP formation by trapping phenylacetaldehyde to form adducts in both two heating methods, but the amount of adducts produced using conductive heating was lower than that using seal heating.