文章摘要
鄢嫣;焦叶;曾茂茂;陈洁;江舰;.黑胡椒提取物中抑制PhIP活性关键化合物的筛选与鉴定[J].中国食品学报,2020,20(4):215-223
黑胡椒提取物中抑制PhIP活性关键化合物的筛选与鉴定
Screening and Identification of Key Compounds Inhibiting PhIP Activity in Black Pepper’s Extract
  
DOI:
中文关键词: 杂环胺  黑胡椒  抑制活性  关键化合物  筛选
英文关键词: heterocyclic aromatic amines  black pepper  inhibitory activity  key compounds  screening
基金项目:国家自然科学基金青年科学基金项目(31801673); 安徽省自然科学基金青年科学基金项目(1808085QC94)
作者单位
鄢嫣;焦叶;曾茂茂;陈洁;江舰; 安徽省农业科学院农产品加工研究所
长沙理工大学化学与食品工程学院
江南大学食品科学与技术国家重点实验室
 
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中文摘要:
      目的:以PhIP为代表的致癌性杂环胺广泛存在于肉制品中。黑胡椒是肉品加工行业较为常用的香辛料。前期研究证实添加黑胡椒对PhIP的形成有一定影响,亟待筛选和鉴定出黑胡椒中抑制PhIP活性的化合物。方法:通过比较不同提取物的抑制率,确定提取试剂,制备一系列黑胡椒提取物。采用主成分分析法从提取物HPLC谱图中筛选出对PhIP抑制率显著影响的化合物峰,并加以鉴定。结果:相较于其它提取物,乙醇提取物最具抑制活性,且用100%乙醇超声萃取60 min所得提取物的抑制率最高。对24个不同提取条件下乙醇提取物HPLC峰面积和抑制率进行PCA分析,筛选出2个与PhIP抑制率显著相关的关键峰,经HPLC-TOF-MS鉴定,分别为丁子香酚和槲皮素。结论:黑胡椒乙醇提取物可作为一种良好的肉制品PhIP抑制剂,PhIP抑制活性的关键化合物为丁子香酚和槲皮素。本研究结果为正确使用黑胡椒这一天然PhIP抑制剂提供理论基础。
英文摘要:
      Objective: Heterocyclic aromatic amines, represented by PhIP were carcinogens that could be often formed in meat products. Black peppers, a commonly used spice in meat processing industry, which was proved to affect the formation of PhIP, with significant differences in its effect. Therefore, it is important to explicit the key compounds that affect the inhibitory of PhIP formation in the black pepper. Method: In this study, the extract solvents for black pepper extraction were decided by comparing the PhIP inhibitory efficiency of different extracts, before preparing a group of certain extract. Then the compound peaks in HPLC spectrograms represented the key compounds that affect the PhIP inhibitory efficiency were screened and identified by principle component analysis (PCA). Results: Compared to other extracts, the ethanol extracts in black pepper have the highest PhIP inhibitory activities. And the top PhIP inhibitory efficiency was achieved when the extract extracted by 100% ethanol under ultrasonic for 60 min were added. Two key peaks in HPLC spectrograms were screened using PCA, modeling the peak area from 24 ethanol extract prepared by different extract conditions and the PhIP inhibitory efficiencies. The key compounds peaks were finally identified as eugenol and quercetin by using HPLC-TOF-MS. Conclusion: The ethanol extracts from black pepper were a kind of good PhIP inhibitor of meat products, in which the core compounds that mostly affect the inhibitory activities were eugenol and quercetin. The results obtained in this research could offer fundamental basis for the proper usage of the black pepper which were proved to be a nature PhIP inhibitor.
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