6种传统香辛料抑制油炸牛肉饼中杂环胺形成的作用

本文建立了固相萃取-液相色谱-三重四极杆串联质谱法检测油炸牛肉饼中8种杂环胺（Heterocyclic aromatic amines，HAAs）含量的方法，并研究不同添加量的6种传统香辛料:花椒、辣椒、黑胡椒（0.5%、1.0%、1.5%）、生姜（1%、2%、3%）、大蒜（1%、3%、5%）、洋葱（3%、6%、9%）对油炸牛肉饼中8种HAAs生成的影响。结果表明:8种HAAs在0.5~40 ng/mL范围内线性关系良好，决定系数R2>0.999；检出限为0.047~0.102 ng/g，定量限为0.127~0.336 ng/g；精密度为1.2%~10.9%；加标回收率在54.0%~109.4%之间，相对标准偏差在1.4%~8.9%之间。该方法可满足对HAAs进行定量分析的要求。在未添加香辛料的对照组中，HAAs总量为37.5 ng/g。与对照组相比，6种香辛料的添加均可显著抑制油炸牛肉饼中总HAAs的生成（P<0.05）。1.5%花椒、1.5%辣椒、0.5%黑胡椒、1%生姜、5%大蒜和9%洋葱分别对油炸牛肉饼中总HAAs的抑制效果最好，抑制率为77.3%、67.4%、65.0%、67.1%、61.2%、47.9%。此研究结果可为肉制品热加工中HAAs的抑制提供一定的参考。

The Inhibitory Effect of Six Traditional Spices on the Formation of Heterocyclic Aromatic Amines in Fried Beef Patties

A method for the detection of 8 heterocyclic aromatic amines (HAAs) in fried beef patties by solid phase extraction-high performance liquid chromatography-triple quadrupole mass spectrometry was established in this study, and the effects of six traditional spices added at different concentrations including Sichuan pepper (0.5%, 1.0%, 1.5%), chili pepper (0.5%, 1.0%, 1.5%), black pepper (0.5%, 1.0%, 1.5%), ginger (1%, 2%, 3%), garlic (1%, 3%, 5%), and onion (3%, 6%, 9%) on the formation of 8 HAAs in fried beef patties were investigated. The results showed that the linear range was from 0.5~40 ng/mL for 8 HAAs with the good determination coefficients (R2>0.999). The limits of detection were 0.047~0.102 ng/g, and the limits of quantification were 0.127~0.336 ng/g. The precision was 1.2%~10.9%. The recoveries were in the range of 54.0%~109.4% with the relative standard deviations of 1.4%~8.9%. This method could be effectively applied for the quantification of HAAs. The total amount of HAAs in the control group without adding spices were 37.5 ng/g. Compared with the control group, the addition of six spices could significantly reduce the total amount of HAAs (P<0.05). The best inhibition effect on total HAAs could be obtained by 1.5% Sichuan pepper, 1.5% chili pepper, 0.5% black pepper, 1% ginger, 5% garlic and 9% onion and the inhibition rates were 77.3%, 67.4%, 65.0%, 67.1%, 61.2%, 47.9%, respectively. The results from this study can provide a technical reference for inhibiting the formation of HAAs in the thermal processing of meat products.