紫苏叶提取物抑制PhIP形成的研究

The Extract of Perilla Leaves Affected the Formation of PhIP Effect Research in the Model Reaction

杂环胺是在高温加热肉制品中发现的杂环类化合物,有致突变、致癌性,危害人体健康。目前,发现PhIP(2-amino-1-methyl-6-phenyl-imidazole[4,5-b]pyridine)是日常家庭烹饪中含量最高的杂环胺化合物。紫苏叶中含有的黄酮类化合物可有效地清除自由基,影响PhIP生成量。采用超声波辅助法提取紫苏叶中黄酮类化合物,将提取物加入模型反应(苯丙氨酸-肌酐0.6mmol,1∶1)中,研究其对PhIP的抑制效果。结果表明,紫苏叶提取物对模型反应中PhIP的生成有明显的抑制效果,抑制率达到80.29%。

Heterocyclic amines (HAAs) are heterocyclic compounds found in meat products heated at high temperatures. At present,PhIP (2-amino-1-methyl-6-phenyl-imidazole[4,5-b]pyridine) is found to be the most heterocyclic amine compound. Flavonoids in Perilla leaf can effectively scavenge free radicals and affect the production of PhIP. Ultrasonic assisted method was used to extract flavonoids from perillaria leaf. The extracts were added to the model reaction (phenylalanine - creatinine 0.6 mmol,1∶1) to study the inhibitory effect on PhIP. The results showed that the extract of Perilla leaf had significant inhibitory effect on the formation of PhIP in the model reaction,and the inhibitory rate reached 80.29%.