大蒜硫化物对油炸鸡胸肉中MeIQx的抑制机制

Inhibitory Mechanism of Garlic Disulphides on the Formation of 2-Amino-3,8-dimethylimidazo[4,5-f]quinoxaline(MeIQx)in Deep-Fried Chicken Breast

为探究二烯丙基二硫(diallyl disulfide,DAD)和二丙基二硫(diphenyl disulfide,DPD)对油炸鸡胸肉中2-氨基-3,8-二甲基咪唑并[4,5-f]喹喔啉(2-amino-3,8-dimethylimidazo[4,5-f]quinoxaline,Me IQx)形成的影响和抑制机制,本实验对添加DAD和DPD的无油和含油鸡胸肉及模拟体系中MeIQx、羰基价、MeIQx的中间体及前体变化进行分析。结果表明:油炸鸡胸肉中Me IQx含量较焙烤鸡胸肉中Me IQx含量显著提高(从10.9 ng/g增加至56.4 ng/g),DAD和DPD对MeIQx的抑制率明显提高,从无抑制分别提高至57.4%(DAD)和67.1%(DPD),并在模拟体系中得到验证。DAD和DPD的添加显著减缓体系中羰基价的上升速率和前体的消耗速率。添加DAD可降低甲醛的形成量,DPD则对3种MeIQx中间体的形成均有显著的抑制作用(P<0.05)。可推测大蒜硫化物可能是通过减少油脂氧化所产生的羰基,从而减弱其对MeIQx前体经Strecker降解产生中间体的催化作用,实现抑制MeIQx的形成。

In order to study the inhibitory effects and mechanisms of diallyl disulfide(DAD)and diphenyl disulfide(DPD)on the formation of 2-amino-3,8-dimethylimidazo[4,5-f]quinoxaline(MeIQx)in deep-fried chicken breast,the influence of DAD and DPD on changes in MeIQx contents,carbonyl values,MeIQx intermediates and precursors in undefatted and defatted chicken breast and MeIQx model system was investigated.The results showed that the content of MeIQx in deep-fried chicken breast meat was significantly higher than in roasted chicken breast(10.9 versus 56.4 ng/g).In the roasted sample,DAD and DPD had no inhibitory effect on MeIQx,while they could inhibit MeIQx in the deep-fried sample by 57.4%and 67.1%,respectively.This was verified in the model system.DAD and DPD could significantly slow down the increase in carbonyl values and the consumption of the precursors.DAD could reduce the formation of formaldehyde,while DPD could significantly inhibit the formation of the three MeIQx intermediates(P<0.05).It can be speculated that garlic disulfides could inhibit the formation of MeIQx via reducing lipid oxidation and consequently the formation of carbonyl groups,which can catalyze the degradation of the precursor into the intermediates through the Strecker reaction.