Journal
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Volume 62, Issue 40, Pages 9908-9915Publisher
AMER CHEMICAL SOC
DOI: 10.1021/jf503682j
Keywords
heterocyclic amines; spice; UPLC-MS/MS; principal component analysis
Funding
- National Natural Science Foundation of China [31101287]
- National Basic Research Program of China [2012CB720801]
- National Key Scientific Instrument and Equipment Development Project [2011YQ170067]
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The effects of Chinese spices on the profiles of 17 heterocyclic amines (HAs) from seven HA categories were investigated in roast beef patties using Ultra Performance Liquid Chromatography-Tandem Mass Spectrometry (UPLC-MS/MS) and principal component analysis. Three groups of HAs, imidazopyridines (PhIP, DMIP, and 1,5,6-TMIP), imidazoquinoxalines (MeIQx and 4,8-DiMeIQx), and beta-carbolines (harman and norharman), were detected and quantified in all of the samples. The results demonstrated that the total HA and imidazopyridine profiles could clearly be affected by 1% pricklyash peel (14.1 +/- 0.76 and 6.06 +/- 0.32 ng/g), chilli (41.0 +/- 0.01 and 23.0 +/- 0.52 ng/g), and cumin (59.9 +/- 2.44 and 31.1 +/- 3.06 ng/g), in comparison with control values of 21.8 +/- 2.40 and 14.3 +/- 2.04 ng/g, respectively. The difference was only significant (p < 0.05) for cumin. The imidazoquinoxaline profile was significantly (p < 0.05) affected by 1% pricklyash peel (0.57 +/- 0.05 ng/g) and cumin (2.36 +/- 0.20 ng/g) compared to the control (1.16 +/- 0.11 ng/g). The beta-carboline profile was only markedly (p < 0.05) affected by 1% cumin (26.4 +/- 0.82 ng/g) compared to the control (6.26 +/- 0.26 ng/g). In general, pricklyash peel inhibited HA formation, whereas star anise, fennel, cumin, chilli, and black pepper promoted HA formation. The findings could facilitate the selection of spices in meat processing to minimize HA formation.
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