非前体氨基酸对模拟体系中PhIP的抑制效果和机理探讨

薛超轶; 陈俏纯; 何志勇; 秦昉; 陈洁; 曾茂茂

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非前体氨基酸对模拟体系中PhIP的抑制效果和机理探讨

首发时间：2019-12-13

薛超轶 ¹
薛超轶，硕士研究生，主要研究方向为食品加工与组分变化
陈俏纯 ¹ 何志勇 ¹ 秦昉 ¹ 陈洁 ¹ 曾茂茂 ¹
曾茂茂，副教授，主要研究方向为食品加工与组分变化

1、江南大学食品科学与技术国家重点实验室，无锡 214000

摘要：采用超高效液相色谱-串联质谱（UPLC-MS/MS）研究了不同添加量（0.2%，1.0%和2.0%，w/v）非2-氨基-1-甲基-6-苯基咪唑[4,5-b]吡啶（PhIP）前体的组氨酸，亮氨酸，脯氨酸和甲硫氨酸对葡萄糖/肌酸(肌酸酐)/苯丙氨酸模拟体系中PhIP的抑制效果，并进一步探讨了可能的抑制机理。结果表明四种氨基酸均可显著抑制模拟体系中PhIP的产生，且均具有浓度依赖关系，添加量越大抑制效果越好，2%的组氨酸、亮氨酸、脯氨酸和甲硫氨酸对PhIP的抑制率最高，分别为80.73%，77.45%，87.27%和56.00%。机理探究实验表明氨基酸抑制剂主要通过三条途径抑制PhIP产生：⑴. 通过清除PhIP关键中间体苯乙醛而减少PhIP产生, 氨基酸添加量越大抑制效果越好，2.0%的组氨酸、亮氨酸、脯氨酸和甲硫氨酸对苯乙醛的抑制率最高，分别为68.09%%，76.60%，74.47%和70.21%；⑵. 氨基酸美拉德反应产物通过清除自由基减少羰基产生，进而减少苯丙氨酸向苯乙醛转化，因此减少PhIP产生，其中2.0%的组氨酸和脯氨酸的羰基抑制能力较强，抑制率达39.94%和38.76%；⑶. 通过清除已产生的PhIP减少体系PhIP含量，组氨酸，亮氨酸和脯氨酸的抑制率达5.98%，9.60%和22.64%，甲硫氨酸无抑制能力。

关键词：食品科学氨基酸 PhIP 苯乙醛自由基 UPLC-MS/MS

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Study on the Inhibition effect and Mechanism of non-precursor amino acids on PhIP in model system

Xue Chaoyi ¹
薛超轶，硕士研究生，主要研究方向为食品加工与组分变化
Chen Qiaochun ¹ He Zhiyong ¹ Qin Fang ¹ Chen Jie ¹ Zeng Maomao ¹
曾茂茂，副教授，主要研究方向为食品加工与组分变化

1、State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214000

Abstract：The inhibitory effects and possible mechanism of four amino acids which are not precursor of 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine(PhIP)-histidine, leucine, proline and methionine (0.2%, 1.0% and 2.0%, w/v) on the PhIP in glucose/creati(ni)ne/phenylalanine model system were analyzed using ultra-performance liquid chromatography-tandem mass spectrometry. The results showed that those four amino acids could significantly inhibit the generation of PhIP in the model system, and all of them showed a dose-dependent manner, the inhibition effect displayed a notable improvement with the increase of inhibitor dosage. The inhibition rate of 2% histidine, leucine, proline and methionine to PhIP was the highest, which reached 80.73%, 77.45%, 87.27% and 56.00% respectively. The experiment of mechanism exploration showed that amino acid inhibitors mainly inhibit the generation of PhIP via three pathways: ⑴. by eliminating phenylacetaldehyde, the key intermediate of PhIP, to inhibit the generation of PhIP, the more inhibitors were added, the better the inhibition effect was. The inhibition rate of 2.0% histidine, leucine, proline and methionine was the highest, which were 68.09%%, 76.60%, 74.47% and 70.21% respectively; ⑵. The amino acid Maillard reaction product can reduce the production of carbonyl by scavenging free radicals, and then reduced the conversion of phenylalanine to phenylacetaldehyde. Therefore, it can reduce the production of PhIP. Among them, 2.0% histidine and proline had strong ability to inhibit carbonyl, and the inhibition rate is 39.94% and 38.76%; ⑶. By eliminating PhIP to reduce the content of PhIP, the inhibition rates of histidine, leucine and proline were 5.98%, 9.60% and 22.64%, and methionine had no inhibition ability.

Keywords： Food Science Amino acid PhIP Phenylacetaldehyde Free radical UPLC-MS/MS

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1. 国家自然科学基金（31871905）

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薛超轶，陈俏纯，何志勇，等. 非前体氨基酸对模拟体系中PhIP的抑制效果和机理探讨[EB/OL]. 北京：中国科技论文在线 [2019-12-13]. https://www.paper.edu.cn/releasepaper/content/201912-43.

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论文编号	201912-43
论文题目	非前体氨基酸对模拟体系中PhIP的抑制效果和机理探讨
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