Study On The Inhibition Effects Of Flavonoids On Heterocyclic Amines In Chemical Model System

Heterocyclic amines (HAs) are pre-mutagenic and carcinogenic compounds produced during the heat-treatment of foods which are rich in protein, and widespread in daily foods. Because heterocyclic amines are potential risk factors in food safety, it is important to investigate the formation mechanism and its control technology in foods.Being the most important representative of heterocyclic amine, PhIP and MelQx were chosen as the research targets. Under the established chemical model system, the formation dynamics of heterocyclic amine, the inhibitory effects of flavonoids, the relationship between the inhibitory effects and superoxide radical scavenging ability of flavonoids were investigated.The results showed that Antioxidant of Bamboo Leaves (AOB) had significant i nhibition effects on PhIP and MelQx formation in chemical model system, with goo d dose-effect relationship. IC50of AOB against PhIP and MelQx are0.34mg/mL a nd2.15mg/mL, respectively. The simliar results were found with four flavones glyc osides (orientin, homoorientin, vitexin and isovitexin) in AOB, IC50against PhIP are0.162mg/mL,0.160mg/mL,0.301mg/mL,0.322mg/mL. Five selected flavonoids (apigenin, luteolin, isorhamnetin, fisetin and hesperetin) also showed obvious dose-eff ect relationship in PhIP chemical model system, IC50are0.269mg/mL,0.382mg/m L,2.743mg/mL,4.251mg/mL and1.675mg/mL, respectively. Nine flavonoids sho wed inhibition effects against MeIQx formation but no obvious dose-effect relationsh rp.The superoxide anion radical scavenging abilities of flavonoids were studied by pyrogallol autoxidation system. Linear fit was plotted between EC50and IC50, with R2=0.8003, showing that the antioxidant ability of flavonoids had a high correlation with inhibition ability against PhIP formation. It assumed that the inhibitory effect of flavonoids on PhIP information was probably achieved by scavenging free radicals generated in the reaction system.