山药提取物对烤马友鱼中杂环胺的抑制作用

Inhibitory Effect of Yam Extract on Heterocyclic Amines in Roasted Eleutheronema tetradactylum

以马友鱼为原料,研究添加山药提取物对马友鱼高温烤制产生的杂环胺的抑制作用。以杂环胺前体物(肌酸、肌酐、葡萄糖、游离氨基酸)、脂质氧化和蛋白氧化为指标,探讨山药提取物对杂环胺的抑制机理,并通过挥发性风味变化评估山药提取物对烤马友鱼风味的影响。结果表明:添加山药提取物的烤马友鱼杂环胺含量明显减少,其中9H-吡啶[2,3-b]吲哚和1-甲基-9H-吡啶[2,3-b]吲哚的抑制率分别为59.08%和47.99%,IQ与8-Me IQx从(0.29±0.00)ng/g和(0.75±0.01)ng/g降至检测线以下。烤马友鱼中添加山药提取物对杂环胺前体物和风味等均有显著影响,其中,肌酸、肌酐、葡萄糖、甘氨酸等前体物含量均有不同程度增加,说明山药提取物的添加阻碍了前体物向杂环胺的转化;辛醛、2-丁酮、异丁醛、3-甲基丁醛、2-甲基丁醛、庚醛、己醛、壬醛和2,3-二甲基吡嗪等多种醛类物质含量降低;山药提取物添加也显著降低了烤马友鱼过程中脂肪氧化及蛋白氧化。本研究为优化烤马友鱼的加工工艺提供参考,也为其它鱼肉制品加工过程中杂环胺的控制提供借鉴。

In the present study,the inhibitory effect of yam extract on heterocyclic amines(HAs)formation of roasted Eleutheronema tetradactylum at a high temperature was investigated.Furthermore,precursors(creatine,creatinine,glucose and free amino acids)of HAs,lipid and protein oxidation,flavor changes are evaluated to determine the inhibitory mechanism of yam extracts on heterocyclic amines formation.These results showed that the addition of yam extracts caused a signification HAs reduction of 59.08%and 47.99%of the Norharman and Harman content,respectively,led IQ,8-Me IQX from(0.29±0.00)ng/g and(0.75±0.01)ng/g below the detected limitation,compared to the control group.Moreover,the addition of yam extracts had significant effect on the HAs precursors and the flavor of grilled horsefish,there’s a certain amount of increase of all the contents of HAs precursors,including creatine,creatinine,glucose,glycine,indicating that the addition of yam extract may hinder the conversion of precursors to HAs.The contents of octyal,2-butanone,isobutanal,3-methylbutanal,2-methylbutanal,heptal,hexal,nonaldehyde and 2,3-dimethylpyrazine and other aldehydes decreased,and the addition of yam extracts significantly reduced the oxidation of fat and protein in the process of roasted Eleutheronema tetradactylum.This research provides a new method to minimize the amount of HAs for the reasonable processing of roasted Eleutheronema tetradactylum,which is helpful to food manufacturers for the production of healthier fish products and may be applicable to various meat systems.