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| Formation and Inhibition of Three Heterocyclic Amines, PhIP, Norharman and Harman in a Model System |
| LIU Tiantian, YAO Yao, WANG Wei, PENG Zengqi |
| 1.College of Food Science and Engineering, Jiangxi Agricultural University, Nanchang 330045, China; 2.Jiangxi Key Laboratory of Natural Products and Functional Food, Nanchang 330045, China; 3.College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China |
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Abstract The formation mechanism of PhIP (2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine), norharman (9H-pyrido[3,4-b]indole) and harman (1-methyl-9H-pyrido[3,4-b]indole) were investigated in a model system and some measures to control these heterocyclic amines (HAs) were presented. Results showed that the fomation of PhIP, norharman and harman increased with increasing heating temperature and time. PhIP was particularly sensitive to heating temperature. No PhIP was detected in the system after being heated for 20 min at 100 or 125 ℃, while the formation rate began to increase at 150 ℃ and increased sharply between 175 and 200 ℃. Norharman and harman were generated by heating tryptophan alone, but their formation increased when glucose was added. The simultaneous chromatographic detection of leucine, norharman and harman clearly indicated that tryptophan was a precursor of norharman and harman. Galangin and its analogues kaempferol and quercetin could decrease the formation of PhIP to certain degree, while only galangin could decrease the formation of norharman and harman. On the other hand, quercetin and kaempferol were found to increase the formation of norharman and harman, further indicating that HAs formation is a complex process.
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2020, Vol. 34 
