膳食类黄酮抑制牛肉饼中的杂环胺PhIP的效应及机制初探
首发时间:2014-03-31
摘要:2-氨基-1-甲基-6-苯基-咪唑[4,5-b]吡啶(PhIP)作为一种在食品中含量较高的杂环胺,对人体健康有重大危害。本文主要考察了8种膳食类黄酮化合物对烤牛肉中PhIP等多种杂环胺的抑制作用,并对其中两种黄酮类化合物--柚皮素和槲皮素对PhIP的抑制机理进行了探究。实验结果表明,柚皮素、山奈酚、槲皮素、根皮苷、EGCG、染料木素和芹菜苷元均对烤牛肉中的杂环胺有显著的抑制效果。进而,我们在烤牛肉体系中分别检测到了柚皮素和槲皮素与PhIP的中间产物苯乙醛的结合产物。本文在食品体系中证实了黄酮类化合物对PhIP的抑制机理。
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Inhibition of PhIP Formation in Beef Patties by Dietary Flavonoids: Effect and Mechanism
Abstract:As one of the most abuntant heterocyclic aromatic amines (HAAs), 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP) causes serious health consequences. This paper mainly discussed the inhibitory effect of 8 flavonoids on PhIP and other HAAs in roast beef patties. Moreover, we investigated the inhibitory mechanism of naringenin and quercetin on PhIP formation in roast beef patties. It was indicated that naringenin, kaempferol, quercetin, phlorizin, EGCG, genistein and apigenin can inhibit the formation of HAAs significantly. Besides, we found the adducts of naringenin and quercetin with phenylacetaldehyde which is the intermediate of PhIP in roast beef patties, respectively. This paper confirmed the inhibitory mechanism of flavonoid on PhIP formation in food system.
Keywords: food science flavonoids HAAs PhIP phenylacetaldehyde
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膳食类黄酮抑制牛肉饼中的杂环胺PhIP的效应及机制初探
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