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| Effects of Apples and Grapes on the Release of Heterocyclic Amines during in Vitro Digestion of Roast Beef Patties |
| CHEN Yang, CHEN Qiaochun, DENG Peng, HE Zhiyong, WANG Zhaojun, CHEN Qiuming, CHEN Jie, ZENG Maomao |
| State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China |
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Abstract In this study, the effect of exogenous additives on the release of protein-bound heterocyclic aromatic amines (HAAs) during the digestion process was investigated. Roast beef patties and those with added apple or grape puree were digested in vitro. The free HAAs and protein-bound HAAs in the digest were extracted by ethyl acetate and hydrochloric acid hydrolysis, respectively, purified by solid-phase extraction (SPE), and analyzed by ultra-high performance liquid chromatography-mass spectrometry (UPLC-MS). The results showed that the addition of apples or grapes did not cause significant changes in total HAAs content, but promoted the conversion of protein-bound HAAs to free HAAs to varying degrees, and the degree of conversion tended to increase with increasing addition of fruit puree.
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2022, Vol. 36 
