Journal
FOOD & FUNCTION
Volume 8, Issue 11, Pages 3938-3950Publisher
ROYAL SOC CHEMISTRY
DOI: 10.1039/c7fo00935f
Keywords
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Funding
- Key Research and Development Plan of Jiangsu Province (Social Development) [BE2016689]
- National Natural Science Foundation of China [31101287]
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The effects of various levels of chili pepper, Sichuan pepper, and black pepper on the amounts of 17 heterocyclic amines (HAs) from seven categories of both free and protein-bound states in roast beef patties were assessed by ultra-performance liquid chromatography-tandem mass spectrometry combined with principal component analysis. Three groups of HA, including imidazopyridines (DMIP), imidazoquinoxalines (MeIQx and 4,8-MeIQx), and beta-carbolines (norharman and harman), were detected and quantified in both their free and protein-bound states, whereas PhIP was detected only in its free state, and imidazoquinolines (IQ, IQ[ 4,5-b], and MeIQ), alpha-carbolines (A alpha C and MeA alpha C), and phenylpyridines (Phe-P-1) were detected only in their protein-bound states. The results demonstrate that the peppers at all three levels had significant inhibitory effects on free PhIP, DMIP, MeIQx, and 4,8-DiMeIQx and could promote free norharman. Harman was significantly suppressed by chili pepper and black pepper, but enhanced by Sichuan pepper. All 11 protein-bound HAs, with the exception of IQ, IQ[ 4,5-b], and MeIQx with added chili pepper, were significantly reduced by the three peppers. The total amounts of the free and protein-bound states of all 11 HAs (1692.4 +/- 78.9 ng g(-1)), imidazopyridines (5.5 +/- 0.2 ng g(-1)), imidazoquinolines (7.2 +/- 0.2 ng g(-1)), imidazoquinoxalines (6.9 +/- 0.2 ng g(-1)), a-carbolines (20.1 +/- 0.4 ng g(-1)), and beta-carbolines (1651.7 +/- 79.5 ng g(-1)) were suppressed by each level of all of the three peppers except for 0.5% and 1.0% chili pepper. Our findings may facilitate the inhibition of HA formation in the processing of meat products.
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