不同热加工条件下植物汉堡肉中杂环胺和晚期糖基化末端终产物的同步生成规律

Synchronous generation pattern of heterocyclic amines and advanced glycation end products in plant hamburger meat under different thermal processing conditions

中文关键词:  植物汉堡肉  杂环胺  晚期糖基化末端终产物  热加工  生成规律

英文关键词:plant hamburger meats  heterocyclic amines  advanced glycation end products  thermal processing  generation pattern

中文摘要:

      目的 探究植物汉堡肉在不同热加工条件下杂环胺(heterocyclic amines, HAs)和晚期糖基化末端终产物(advanced glycation end products, AGEs)的生成规律。方法 采用超高效液相色谱-串联质谱仪(ultra performance liquid chromatography-tandem mass spectrometry, UPLC-MS/MS)分析不同处理方式(未熟制、蒸制、烤制)、烤制温度(160、180、200 ℃)、烤制时间(4、8、12 min)对植物汉堡肉游离态HAs和AGEs、结合态HAs和AGEs以及氨基酸含量的影响, 并采用主成分分析(principal component analysis, PCA)探讨不同热加工条件下植物汉堡肉中游离态及结合态HAs和AGEs的同步生成规律。结果 PCA结果表明, 烤制样品组中200 ℃/12 min烤制条件下植物汉堡肉中游离态HAs和AGEs、结合态HAs含量最高。生汉堡肉中共检测出游离态HAs总量(11.44±2.68) ng/g、结合态HAs总量(80.24±9.56) ng/g、游离态AGEs总量(1.99±0.29) μg/g、结合态AGEs总量(46.00±4.00) μg/g; 与生汉堡肉相比, 蒸制后植物汉堡肉结合态羧乙基赖氨酸(Nε-carboxyethyl-lysine, CEL)含量有所增加，游离态AGEs和HAs差异较小。蒸后烤制(200 ℃、12 min)危害物总量显著增加, 相比于空白组分别增加191.83%、164.38%、218.59%、15.70%。在烤制时, 植物汉堡肉中游离态和结合态HAs、游离态AGEs生成量随着烤制温度和时间的增加而增加。在烤制温度为180 ℃、烤制时间为4~12 min时, 游离态及结合态HAs、游离态AGEs总量分别增长了79.14%、23.38%、88.05%; 在烤制时间为8 min时, 烤制温度200 ℃较160 ℃植物汉堡肉中危害物含量分别增长了61.28%、34.82%、67.93%。结论 不同处理方式及热加工条件对HAs和AGEs的生成具有显著影响, 植物汉堡肉中HAs和AGEs生成量随着烤制温度和时间的增加而增加。该研究旨在为植物汉堡肉热加工中HAs和AGEs减控提供理论和实验依据。

英文摘要:

      Objective To investigate the generation pattern of heterocyclic amines (HAs) and advanced glycation end products (AGEs) in plant hamburger meat under different thermal processing conditions. Methods ultra performance liquid chromatography-tandem mass spectrometry (UPLC-MS/MS) was used to analysed the effects of different treatments (uncooked, steamed and grilled), grilling temperatures (160, 180, 200 °C), and grilling times (4, 8, 12 min) on the content of free HAs and AGEs, bound HAs and AGEs, and amino acids in the plant hamburger meat. AGEs and amino acid content of plant hamburger meat, and investigate the simultaneous generation of free and bound HAs and AGEs in plant hamburger meat under different thermal processing conditions using principal component analysis (PCA). Results The results of PCA showed that the highest levels of free HAs and AGEs and bound HAs were found in plant hamburger meat under 200 °C/12 min roasting condition in the roasted sample group. A total of (11.44±2.68) ng/g of total free HAs, (80.24±9.56) ng/g of total bound HAs, (1.99±0.29) μg/g of total free AGEs and (46.00±4.00) μg/g of total bound AGEs were detected in the raw hamburger meat. Compared with raw plant hamburger meat, there was an increase in bound Nε-carboxyethyl-lysine (CELs) and a smaller difference in free AGEs and HAs in steamed plant hamburger meat. There was a significant increase in hazardous material content after steaming and roasting (200 °C, 12 min), which increased by 191.83%, 164.38%, 218.59% and 15.70%, respectively, as compared to the blank group. During roasting, the free and bound HAs, free AGEs in plant hamburger meat showed a increase with the increase of roasting temperature and time. The total amount of free and bound HAs and free AGEs increased by 79.14%, 23.38% and 88.05%, respectively, under the conditions of roasting temperature of 180 °C and roasting time of 4–12 min; under the condition of roasting time of 8 min, the content of hazards in plant hamburger meat at roasting temperature of 200 °C compared with that at 160 °C increased by 61.28%, 34.82% and 67.93%, respectively. Conclusion Different treatments and thermal processing conditions has significant effects on the generation of HAs and AGEs, which increase with the increase of roasting temperature and the prolongation of roasting time in plant hamburger meat. This study aims to provide theoretical and experimental basis for the reduction and control of HAs and AGEs in thermal processing of plant hamburger meat.