丙烯醛(acrolein,ACR)被国际癌症组织研究机构列为3类致癌物,为研究香辛料中山姜素和小豆蔻明抑制食品热加工中产生的ACR的活性和作用机制,该文首先建立同步分析山姜素和小豆蔻明的液-质联用方法,从6种香辛料中优选出两者含量最高(分别为3.30和5.53 mg/g)的草豆蔻,将其作为香辛料加入到肉松中,采用超高效液相色谱-电喷雾二级质谱(ultra-high performance liquid chromatography-electrospray secondary mass spectrometry,UPLC-ESI-MS/MS)分析其抑制ACR的活性和作用机制。结果表明,在草豆蔻添加量为6%时,对肉松加工中产生的ACR的抑制率达47.87%;同时UPLC-MS/MS检测到山姜素/小豆蔻明与ACR的加合物:山姜素-丙烯醛、小豆蔻明-丙烯醛。由此可知草豆蔻中含有的山姜素和小豆蔻明可以通过捕获ACR形成加合物的方式抑制食品加工中产生的ACR,从而降低人体摄入ACR的含量。该研究对有效提高食品安全化生产具有重要的现实意义和应用价值。
Acrolein (ACR) is classified as a Group 3 carcinogen by International Agency for Research on Cancer, part of the World Health Organization. To study the inhibitory activity and mechanism of alpinetin (ALP) and cardamonin (CAR) on acrolein (ACR) produced in food thermal processing, we first established a new liquid chromatography mass spectrometry method to determine ALP and CAR synchronously, and screened out that Alpinia katsumadai Hayata had the highest content of ALP and CAR in six kinds of cardamom spices. Then, we added A. katsumadai into meat floss and analyzed the inhibitory activity and mechanism of A. katsumadai on trapping ACR by using ultra-high performance liquid chromatography-electrospray secondary mass spectrometry (UPLC-ESI-MS/MS). The results showed that among the six spices, the content of ALP and CAR in A. katsumadai was the highest, reaching 3.30 and 5.53 mg/g, respectively. When the supplemental level of A. katsumadai into meat floss was up to 6%, the inhibition rate of ACR reached 47.87%. Meanwhile, ALP-ACR and CAR-ACR, the adducts of ACR conjugated with ALP/CAR, were also detected by using UPLC-MS/MS. It was demonstrated that ALP and CAR in A. katsumadai could inhibit ACR produced in high-temperature food processing by forming ACR adducts, thereby reducing the amount of ACR ingested by humans. This study has important practical significance and application value for effectively improving food safety production.
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