苹果与葡萄对烤牛肉饼体外消化过程杂环胺释放的影响

Effects of Apples and Grapes on the Release of Heterocyclic Amines during in Vitro Digestion of Roast Beef Patties

研究外源添加物在消化过程中对蛋白结合态杂环胺(heterocyclic aromatic amines,HAAs)释放的影响。在烤牛肉饼的体外消化实验中以加入新鲜苹果和葡萄泥作为实验组,以未添加新鲜苹果和葡萄泥为对照组,消化液中的游离HAAs和蛋白结合态HAAs分别通过乙酸乙酯和盐酸水解提取,经固相萃取后使用超高效液相色谱-质谱联用仪测定。结果表明:苹果与葡萄的添加并未引起总HAAs含量的显著变化,但都不同程度促进了蛋白结合态HAAs向游离态HAAs的转化,且转化效果随新鲜苹果和葡萄泥添加量增加呈增强趋势。

In this study,the effect of exogenous additives on the release of protein-bound heterocyclic aromatic amines(HAAs)during the digestion process was investigated.Roast beef patties and those with added apple or grape puree were digested in vitro.The free HAAs and protein-bound HAAs in the digest were extracted by ethyl acetate and hydrochloric acid hydrolysis,respectively,purified by solid-phase extraction(SPE),and analyzed by ultra-high performance liquid chromatography-mass spectrometry(UPLC-MS).The results showed that the addition of apples or grapes did not cause significant changes in total HAAs content,but promoted the conversion of protein-bound HAAs to free HAAs to varying degrees,and the degree of conversion tended to increase with increasing addition of fruit puree.