香兰素和维生素C对卤煮牛肉中杂环胺含量的影响

Effects of vanillin and vitamin C on the content of heterocyclic amines in braised beef

中文关键词:  香兰素  维生素C  卤煮牛肉  杂环胺

英文关键词:Vanillin  vitamin C  halogen boiled beef  heterocyclic amines

中文摘要:

      目的 探索牛肉卤煮加工过程中添加香兰素和维生素C对杂环胺形成含量的影响。方法 采用固相萃取前处理技术, 结合不同处理情况下高效液相紫外和荧光检测法测定肉样中杂环胺的含量。结果 香兰素和维生素C都能够减少卤煮牛肉中杂环胺的形成。当维生素C的添加浓度量达0.15%时, 杂环胺总量减少90%以上。当维生素C浓度增大到0.5 mg/mL时, 维生素C对1,1-二苯基-2-三硝基苯肼(1,1-diphenyl-2-picrylhydrazyl, DPPH)自由基清除率高达90%; 当维生素C添加浓度为0.4 mg/mL时, 其对超氧阴离子的清除率高达84%左右。结论 维生素C和香兰素均可减少卤煮牛肉中杂环胺的生成, 维生素C对DPPH自由基清除率和超氧阴离子自由基清除率均比香兰素高, 且对卤煮牛肉中杂环胺的抑制效果比香兰素好。

英文摘要:

      Objective To explore the effects of vanillin and vitamin C on the content of heterocyclic amines during the process of beef stewing. Methods The solid phase extraction pretreatment technique was used to determine the content of heterocyclic amines in meat samples under high phase liquid phase ultraviolet rays and fluorescence detection. Result Vanillin and vitamin C were able to reduce the formation of heterocyclic amines in braised beef. When the concentration of vitamin C added to 0.15%, the total amount of heterocyclic amines decreased by 90% or more. When the vitamin C concentration increased to 0.5 mg/mL, vitamin C on DPPH free radical scavenging rate was up to 90%, and when added vitamin C concentration was 0.4 mg/mL, the superoxide anion clearance rate was up to 84%. Conclusion Vitamin C and vanillin can reduce the formation of heterocyclic amines in braised beef. The scavenging rate of DPPH free radicals and superoxide anion radicals of vitamin C are higher than those of vanillin, and the inhibitory effect on heterocyclic amines is better than vanillin.