香辛料中多酚复配对丙烯醛协同抑制的研究

Study on synergistic inhibition of acrolein by multiple polyphenols in spices

中文关键词:  丙烯醛  多酚  协同作用  草豆蔻

英文关键词:acrolein  polyphenols  synergistic effects  Alpinia katsumadai Hayata

中文摘要:

      目的 研究香辛料中多酚化合物复配抑制丙烯醛(acrolein, ACR)的协同作用。方法 采用高效液相色谱-二极管阵列检测器(high performance liquid chromatography-diode array detection, HPLC-DAD)测定了模拟食品加工条件下小豆蔻明(cardamonin, CAR)、山姜素(alpinetin, ALP)、乔松素(pinocembrin, PIN)、槲皮素、姜黄素、山奈酚、高良姜素和芦丁对ACR的抑制活性, 并根据Chou-Talalay法则进行复配联用, 使用CompuSyn软件筛选出协同抑制ACR的组合。鉴于CAR、ALP、PIN共存于香辛料草豆蔻中, 将草豆蔻应用于抑制煮肉中形成的ACR。结果 在模型中, 联用CAR+ALP、CAR+PIN、CAR+姜黄素、CAR+芦丁、CAR+山奈酚, 均可以协同抑制ACR。在煮肉过程中, 当添加6%草豆蔻, 抑制ACR效率可达到50.3%, 显著优于单用效果; 超高效液相色谱-串联质谱法(ultra performance liquid chromatography-tandem mass spectrometry, UPLC-MS/MS)检出除草豆蔻中的CAR、ALP和PIN外, 还有这3种物质与ACR形成的加合物CAR-ACR-1、ALP-ACR、PIN-ACR-1。结论 CAR分别与ALP、PIN、姜黄素、芦丁、山奈酚联用对有害物ACR可发挥协同抑制作用, 其协同抑制效用以草豆蔻为载体在煮肉过程中得以验证, 抑制作用机制为捕获ACR形成加合物。本研究可为耐高温食源性ACR抑制剂的开发提供新思路和理论基础。

英文摘要:

      Objective To study the synergistic effects of polyphenol compounds in spices on inhibiting acrolein (ACR) activity. Methods High performance liquid chromatography-diode array detection (HPLC-DAD) was used to investigate the inhibitory effects of polyphenols [cardamonin (CAR), alpinetin (ALP), pinocembrin (PIN), quercetin, curcumin, kaempferol, galangin and rutin] on acrolein under simulated food processing conditions. Considering the moderate activity of cardamonin, binary combinations were performed with other polyphenols in turn to investigate the synergistic effect of polyphenols on acrolein and quantify their synergy according to the Chou-Talalay rule. Moreover, Alpinia katsumadai Hayata was applied to the boiled pork process in view of the coexistence of CAR, ALP and PIN in it. Results CAR combined with ALP, PIN, curcumin, rutin and kaempferol had synergistic inhibitory effects on ACR. When Alpinia katsumadai Hayata was applied to the boiled pork process (6% addition), the inhibition rate could reach 50.3%, which was significantly better than using any polyphenol compound alone. In addition to CAR, ALP and PIN, the adducts CAR-ACR-1, ALP-ACR and PIN-ACR-1 formed by these 3 substances and ACR were detected by ultra performance liquid chromatography-tandem mass spectrometry (UPLC-MS/MS). Conclusion CAR combined with ALP, PIN, curcumin, rutin and kaempferol respectively can play a synergistic inhibitory effects on harmful acrolein. Its synergistic inhibitory effect is verified in the boiled pork with Alpinia katsumadai Hayata as the carrier, and the mechanism is to capture ACR to form adducts. This study can provide a new idea and theoretical basis for the development of food derived acrolein inhibitors which are resistant high-temperature.