• 主题
高级搜索  >
历史搜索 清空历史
首页> 外文学位 >The inhibition of heterocyclic aromatic amine formation in ground beef patties using tart cherries and fractions from tart cherries (Prunus cerasus).
【24h】

The inhibition of heterocyclic aromatic amine formation in ground beef patties using tart cherries and fractions from tart cherries (Prunus cerasus).

机译：使用酸樱桃和酸樱桃（樱桃李）的馏分抑制牛肉碎肉中杂环芳香胺的形成。

获取原文
获取原文并翻译 | 示例
页面导航
  • 摘要
  • 著录项
  • 相似文献
  • 相关主题

摘要

The effects of temperature and tart cherry tissue concentration on heterocyclic aromatic amine (HAA) formation in fried ground beef patties and overall mutagenicity were investigated. Tart cherry tissue was added to ground beef patties at three levels (4.0%, 7.5% and 11.5% by weight); the patties were fried at two temperatures (190°C & 225°C) for 10min/side. HAAs were isolated by solid phase extraction and quantified by HPLC. Ground beef patties fried at 190°C with the addition of 11.5% tart cherries showed a reduction in 2-amino-3,8-dimethylimidazo[4,5-f]quinoxaline (MeIQx) of 53.0% and a reduction in 2-amino-1-methyl-6-phenylimidazo[4,5-b]-pyridine (PhIP) of 87%. The addition of 4.0 and 7.5% cherries showed significant reductions in PhIP. Overall, mutagenicity decreased by 69%. Patties fried at 225°C with the addition of 4.0, 7.5, and 11.5% tart cherries showed reductions in PhIP formation of 51, 72, and 85%, respectively.; The reductions in HAA formation led us to speculate that anthocyanins, present in tart cherries, may be responsible for inhibiting HAA formation due to their high antioxidant potential.{09}Therefore, the effects of anthocyanins on HAA formation were investigated in a model system and in fried ground beef patties.{09}The model system contained a mixture of three reactants (0.2 mmol phenylalanine, 0.2 mmol creatine, and 0.1 mmol glucose). The three cherry anthocyanins (15 mg), (1) [3-cyanidin 2″-O-β-D-glucopyranosyl-6 ″-O-α-L-rhamnopyranosyl-β-D-glucopyranoside] (65%), (2) [3-cyanidin 6″-O-α-L-rhamnopyranosyl-β-D-glucopyranoside] (30%), and (3) [3-cyanidin O-β-D-glucopyranoside] (5%), were added to the model system and heated at 180°C for 30 minutes. Anthocyanins were added to ground beef patties at a dose equivalent to 11.5% (w/w) cherry tissue, and the patties were fried at 225°C for twenty minutes. No significant inhibition of HAA formation was observed in the model system or ground beef patties with the addition of anthocyanins.; In a third set of experiments, lyophilized Montmorency tart cherries were sequentially extracted with solvents to determine which compound or group of compounds in cherry tissue was responsible for inhibiting the formation of heterocyclic aromatic amines (HAAs). Individual extracts from cherries were added at a dose equivalent to 11.5% (w/w) cherry tissue to ground beef patties and fried at 225°C.{09}The methanol extract inhibited the formation of PhIP by 62%.{09} Further purification of the methanol extract yielded a fraction containing three sugars (glucose, fructose, and maltose), which inhibited PhIP formation by 49%.{09}Further studies showed no significant difference between using a combination of three sugars or using glucose alone at the same concentration (0.134% w/w). We conclude that reducing sugars are primarily responsible for the HAA inhibitory effect of cherries.; Analysis of several meat samples for concentration of precursor compounds glucose and creatine indicated considerable variation. Instead of promoting HAA formation in these samples as predicted by various models, glucose was inhibitory in meat at all levels tested. Several possible mechanisms for inhibition by glucose are discussed.
机译：研究了温度和酸樱桃组织浓度对炸碎牛肉馅饼中杂环芳香胺（HAA）形成和总体诱变性的影响。将酸樱桃组织以三种含量（4.0％，7.5％和11.5％重量）添加到碎牛肉肉饼中；将肉饼在两个温度（190°C和225°C）下油炸10分钟/侧。通过固相萃取分离HAA，并通过HPLC定量。在190°C煎炸牛肉饼并加入11.5％酸樱桃后，2-氨基-3,8-二甲基咪唑并[4,5- f ]喹喔啉（MeIQx）减少了53.0％和2-氨基-1-甲基-6-苯基咪唑并[4,5- b ]-吡啶（PhIP）降低87％。添加4.0和7.5％的樱桃显示PhIP显着降低。总体而言，诱变性降低了69％。在225°C煎炸的肉饼中加入4.0、7.5和11.5％的酸樱桃后，其PhIP的形成分别减少了51％，72％和85％。 HAA形成的减少使我们推测，由于樱桃酸中的花青素具有很高的抗氧化潜力，因此它们可能是抑制HAA形成的原因。{09}因此，在模型系统中研究了花青素对HAA形成的影响。 {09}模型系统包含三种反应物（0.2 mmol苯丙氨酸，0.2 mmol肌酸和0.1 mmol葡萄糖）的混合物。三种樱桃花色苷（15 mg），（1）[3-cyanidin 2 ''-O-β-D-glucopyranosyl-6''-O-α-L-鼠李糖吡喃糖基-β-D-吡喃葡萄糖苷]（65％），（2）[3-花青素6 ''-O-α-L-鼠李糖吡喃糖基-β-D-吡喃葡萄糖苷]（30％），和（3）将[3-花青素O-β-D-吡喃葡萄糖苷]（5％）加入模型系统中，并在180°C加热30分钟。将花青素以等于11.5％（w / w）樱桃组织的剂量添加到牛肉碎中，并在225°C下油炸20分钟。在添加花色苷的模型系统或牛肉碎中，没有观察到对HAA形成的显着抑制作用。在第三组实验中，依次用溶剂提取冻干的Montmorency酸樱桃，以确定樱桃组织中哪种化合物或化合物组可抑制杂环芳族胺（HAAs）的形成。将樱桃的各个提取物以等于11.5％（w / w）樱桃组织的剂量添加到绞碎的牛肉馅饼中，并在225°C油炸。{09}甲醇提取物可抑制62％的PhIP形成。{09}纯化甲醇提取液可得到含有三种糖（葡萄糖，果糖和麦芽糖）的馏分，可将PhIP的形成抑制49％。{09}进一步的研究表明，在混合使用三种糖或单独使用葡萄糖的情况下，两者之间无显着差异。相同浓度（0.134％w / w）。我们得出结论，还原糖是樱桃对HAA抑制作用的主要原因。对几种肉类样品中的前体化合物葡萄糖和肌酸浓度进行分析表明存在很大差异。葡萄糖并未像各种模型所预测的那样促进这些样品中HAA的形成，而是在所有测试水平的肉中均抑制了葡萄糖。讨论了几种抑制葡萄糖的可能机制。

著录项

  • 作者

    Rodgers, William John, IV.;

  • 作者单位

    Michigan State University.;

  • 授予单位 Michigan State University.;
  • 学科 Agriculture Food Science and Technology.
  • 学位 Ph.D.
  • 年度 2002
  • 页码 110 p.
  • 总页数 110
  • 原文格式 PDF
  • 正文语种 eng
  • 中图分类 农产品收获、加工及贮藏;
  • 关键词

相似文献

  • 外文文献
  • 中文文献
  • 专利
获取原文

客服邮箱：kefu@zhangqiaokeyan.com

京公网安备：11010802029741号 ICP备案号：京ICP备15016152号-6 六维联合信息科技 (北京) 有限公司©版权所有

  • 客服微信

  • 服务号