花椒叶提取物对烤牛肉饼杂环胺形成的影响

以牛肉和花椒叶为研究对象，研究花椒叶提取物（Zanthoxylum bungeanum Maxim. leaf extract，ZME）添加量（0.015%、0.030%、0.045%）对烤牛肉饼中杂环胺（heterocyclic amines，HAs）形成的影响。结果表明，与对照组相比，ZME能够显著抑制烤牛肉饼中总HAs的形成（P＜0.05），对其最大抑制率为39.87%，但对不同种类HAs形成的影响不同。其中，添加0.045% ZME对2-氨基-1-甲基-6-苯基咪唑并4,5-b]吡啶、2-氨基-3-甲基咪唑并4,5-f]喹啉、2-氨基-3,4-二甲基咪唑并4,5-f]喹啉、1-甲基-9H-吡啶并3,4-b]吲哚和2-氨基-9H-吡啶并2,3-b]吲哚的抑制率分别达到71.76%、78.02%、49.07%、35.82%和100%；而0.045% ZME却促进2-氨基-3,8-二甲基咪唑并4,5-f]喹喔啉和9H-吡啶并3,4-b]吲哚的形成。进一步分析ZME对烤牛肉饼中HAs前体物的影响，结果显示前体物的消耗随着ZME添加量的增加呈降低趋势，相关性分析表明HAs的形成与多种游离氨基酸的消耗显著相关。上述结果表明ZME能显著抑制烤牛肉饼中HAs的形成，为其提高加工食品安全性及更广泛的应用提供理论依据。

Effect of Zanthoxylum bungeanum Maxim. Leaf Extract on the Formation of Heterocyclic Amines in Roast Beef Patties

In the present work, the effects of different addition levels (0.015%, 0.030% and 0.045%) of Zanthoxylum bungeanum Maxim. leaf extract (ZME) on the formation of heterocyclic amines (HAs) in roast beef patties were investigated. The results showed that compared with the control group, the generation of total HAs was significantly inhibited by ZME (P < 0.05), with a maximum inhibition rate of 39.87%. However, it had different effects on the formation of different types of HAs. The formation of 2-amino-1-methyl-6-phenylimidazo4,5-b]pyridine (PhIP), 2-amino-3-methyl-imidazo4,5-f]quinoline (IQ), 2-amino-3,4-dimethylimidazole4,5-f]quinoline (MeIQ), 1-methyl-9H-pyrido3,4-b]indole (Harman) and 2-amino-9H-pyrido2,3-b]indole (AαC) was 71.76%, 78.02%, 49.07%, 35.82% and 100% inhibited by addition of 0.045% ZME, respectively. On the other hand, it significantly promoted the formation of 2-amino-3,8-dimethyl-imidazo4,5-f]quinoxaline (8-MeIQx) and 9H-pyrido3,4-b]indole (Norharman) (P < 0.05). Further analysis of the effects of ZME on HA precursors in roast beef patties showed that the consumption of precursors exhibited a decreasing trend with increasing addition level of ZME. Significant correlations were found between the formation of HAs and the consumption of free amino acids. All results indicated that ZME could significantly inhibit HAs formation of roast beef patties, which may provide a theoretical basis for improving the safety of processed foods and for wider application of ZME.