食品与发酵工业 >

2025 , Vol. 51 >Issue 11: 253 - 262

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.040471

研究报告

芒果皮及其主要成分对烤牛肉饼中主要杂环胺的生成及其品质影响的探究

  • 邱露漪 ,
  • 王琦
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  • 1(中国农业大学 图书馆, 北京, 100083)
    2(中国农业大学 食品科学与营养工程学院, 北京, 100083)
第一作者:硕士研究生(王琦实验师为通信作者,E-mail:2021126@cau.edu.cn)

收稿日期: 2024-07-12

  修回日期: 2024-08-05

  网络出版日期: 2025-06-19

基金资助

:北京市科协青年人才托举工程项目(BYESS2023264)

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Exploration of the effect of mango peel and its main components on the formation and quality of major heterocyclic amines in roasted beef patties

  • QIU Luyi ,
  • WANG Qi
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  • 1(The Library of China Agricultural University, Beijing 100083, China)
    2(College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China)

Received date: 2024-07-12

  Revised date: 2024-08-05

  Online published: 2025-06-19

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摘要

杂环胺是一类致突变和致癌的多环芳香族化合物,是高蛋白食品在热加工时产生的一种有害物质。该文探究工业副产物芒果皮及其主要活性成分亲水胶体果胶和山酮类化合物芒果苷,对化学模型体系和食品体系(烤牛肉)中主要杂环胺2-氨基-1-甲基-6-苯基咪唑并[4,5-b]吡啶(2-amino-1-methyl-6-phenylimidazo[4,5-b]-pyridine,PhIP)和2-氨基-3,8-二甲基咪唑并[4,5-f]喹喔啉(2-amino-3,8-dimethyl-imidazo[4,5-f]quinoxaline,MeIQx)生成的影响,研究二者在不同复配条件下的作用效果,并探究芒果苷-果胶复配物的添加对烤牛肉饼感官品质及营养品质的影响。利用固相微萃取技术(Oasis MCX柱)提取烤牛肉饼样品中的杂环胺,借助液相色谱-质谱联用技术对杂环胺的含量进行测定并分析,并采用试剂盒法、质构仪、色差仪等手段测定感官及营养指标。结果表明,当芒果苷和果胶分别以不同的添加量(1%、2%、3%,质量分数)添加到牛肉饼中时,均能显著抑制烤牛肉样品中PhIP与MeIQx的形成(P<0.05)。二者复配添加抑制效果更佳,当以最佳复配比例2∶1进行添加时,抑制率可达近50%,添加量3%为最优处理。研究发现,芒果皮及其主要成分可显著抑制食品热加工过程中杂环胺的生成,同时具有改善食品感官品质和营养品质的多重功效,为开发具有提高食品安全与营养性等多重功效的天然添加剂提供依据。

关键词： 芒果皮及其主要成分; 烤牛肉; 杂环胺; 抑制作用

本文引用格式

邱露漪 , 王琦 . 芒果皮及其主要成分对烤牛肉饼中主要杂环胺的生成及其品质影响的探究[J]. 食品与发酵工业, 2025 , 51(11) : 253 -262 . DOI: 10.13995/j.cnki.11-1802/ts.040471

Abstract

Heterocyclic amines, a class of mutagenic and carcinogenic polycyclic aromatic compounds, are harmful substances generated from the thermal processing of high-protein foods.This study investigated the effects of mango peel, an industrial by-product, and its main active ingredients, pectin and mangiferin, on the formation of main heterocyclic amines 2-amino-1-methyl-6-phenylimidazo[4,5-b]-pyridine (PHIP) and 2-amino-3,8-dimethyl-imidazo[4,5-f] quinoxaline (MeIQx) in both chemical model systems and food systems (roasted beef patties).The study also explored the efficacy of these ingredients under different compounding conditions and investigates the impact of the mangiferin-pectin compound on the sensory and nutritional qualities of roasted beef patties.The study used solid-phase microextraction technology (Oasis MCX column) to extract heterocyclic amines from roasted beef patty samples, and used high-performance liquid chromatography mass spectrometry to determine the content of heterocyclic amines and analyze them.Sensory and nutritional indicators were assessed using reagent kits, texture analyzers, and colorimeters.The results indicate that when mangiferin and pectin were added to beef patties at different amounts (1%, 2%, 3%,on weight basis), they could significantly inhibit the formation of PhIP and MeIQx in roasted beef samples (P<0.05).The combination of the two has a better inhibitory effect.When the optimal combination ratio was 2∶1, the inhibition rate reached nearly 50%, and the optimal treatment was 3%.In conclusion, mango peel and its main components could significantly inhibit the generation of heterocyclic amines during food thermal processing, and had multiple effects on improving the sensory and nutritional quality of food.This result can provide experimental ideas and theoretical basis for the development of natural additives with multiple effects such as improving food safety and nutrition.

Key words： mango peel and its main components; roasted beef; heterocyclic amines; inhibitory action

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