热加工食品中杂环胺形成及抑制机制
杂环胺是富含蛋白质的食品原料在热加工过程中产生的危害物, 种类众多, 且同一杂环胺有多条生成途径。本文主要综述了杂环胺的形成途径以及抑制机制, 喹啉类和喹喔啉类可通过肌酸酐、葡萄糖和氨基酸的美拉德反应途径以及自由基途径形成; 吡啶类(2-氨基-1甲基-6苯基-咪唑并[4,5-b]吡啶)可由苯丙氨酸的热解产物苯乙醛与肌酸酐经过一系列复杂的反应生成; 氨基咔啉类主要是蛋白或氨基酸在250 ℃以上发生降解和热分解生成。添加酚类抗氧化剂、香辛料提取物、大蒜、洋葱、维生素等组分, 可以清除自由基、捕获苯乙醛、抑制美拉德反应等机制对喹(喔)啉类和吡啶类(2-氨基-1甲基-6苯基-咪唑并[4,5-b]吡啶)等生成进行抑制。为有效阻断杂环胺的生成, 去除其潜在危害提供理论支撑。
Heterocyclic amines are the hazardous materials produced by protein-rich food materials during thermal processing. There are many types of heterocyclic amines, and the same heterocyclic amine has multiple routes of formation. This paper reviewed the formation of heterocyclic amines and their inhibitory mechanisms, imidazoquinolines and imidazoquinoxalines could be formed by the Maillard reaction of creatinine, glucose and amino acids, and the free radical pathway. The 2-amino-1-methyl-6-phenyl-imidazo[4,5-b]pyridine could be formed by phenylacetaldehyde, phenylalanine pyrolysis product, and creatinine through a series of complex reactions. Aminoporphyrins were mainly fromed from proteins or amino acids that degraded and thermally decomposed at temperatures above 250 ℃. The addition of phenolic antioxidants, spice extracts, garlic, oinions, vitamins and other components could eliminate free radicals, capture phenylacetaldehyde, and inhibit Maillard reaction and other mechanisms to inhibit the generation of imidazoquino(xa)lines and pyridine 2-amino-1-methyl-6-phenyl-imidazole and [4,5-b] pyridine. It provides theoretical support for effectively blocking the generation of heterocyclic amines and removing their potential hazards.
标题：热加工食品中杂环胺形成及抑制机制
英文标题：Formation and inhibition mechanism of heterocyclic amines in heat- processed foods
作者：
李永 江南大学食品科学与技术国家重点实验室
何志勇 江南大学食品科学与技术国家重点实验室
高大明 江南大学食品科学与技术国家重点实验室
秦昉 江南大学食品科学与技术国家重点实验室
陈洁, 江南大学食品科学与技术国家重点实验室
曾茂茂 江南大学食品科学与技术国家重点实验室
中文关键词:杂环胺,形成途径,抑制,消除,机制,
英文关键词:heterocyclic amine,formation pathway,inhibition,eliminate,mechanism,
发表日期：2018-11-12
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