烤肉中糖对杂环胺形成的影响 及其作用机制研究

Different types of sugars are added to barbecued meat to analyze the impact of sugar addition on the formation of 4 kinds of heterocyclic amines and 5 kinds of α-dicarbonyl compounds. Through the correlation analysis of the formation amounts of heterocyclic amines and α-dicarbonyl compounds, the mechanism of the inhibitory effect of sugars on heterocyclic amines is explored. The results show that different types of sugars can significantly inhibit the generation of heterocyclic amines (PhIP, IQ, MeIQ, and MeIQx), and there is a significant dose - effect relationship for the formation of heterocyclic amines with different types of sugars. Among them, glucose, fructose, and honey have a significantly higher inhibitory effect on various heterocyclic amines than sucrose. When different types of sugars are added simultaneously, the production amounts of α-dicarbonyl compounds (methylglyoxal, glyoxal, 3 - deoxyglucosone, and glucosone) increase significantly, and all show a significant dose - effect relationship with the amount of sugar. The correlation analysis shows that when glucose, fructose, sucrose, and honey are added, there is a negative correlation between the total formation amount of α-dicarbonyl compounds and the total formation amount of heterocyclic amines. It is verified that the inhibitory effect of sugars on heterocyclic amines in food may be achieved through the α-dicarbonyl compounds formed by thermal degradation.

烤肉中添加不同种类的糖，分析糖的添加对 4 种杂环胺以及 5 种 α-二羰基化合物形成的影响，通过杂环胺与 α-二羰基化合物形成量的相关性分析，探讨糖对杂环胺抑制作用机制。结果表明：不同种类的糖均可显著抑制杂环胺（PhIP、IQ、MeIQ 和 MeIQx）的生成，且不同种类的糖对杂环胺的形成存在显著的量效关系。其中葡萄糖、果糖和蜂蜜对于各种杂环胺的抑制效果明显高于蔗糖。同时添加不同种类的糖， α-二羰基化合物（丙酮醛、乙二醛、3-脱氧葡萄糖醛酮和葡萄糖醛酮）的产生量显著增加，且均与糖量呈显著量效关系。通过相关性分析表明添加葡萄糖、果糖、蔗糖和蜂蜜时， α-二羰基化合物的形成总量与杂环胺形成总量之间呈负相关性。验证了糖对食品中杂环胺的抑制作用可能是通过热降解形成的 α-二羰基化合物实现的。