The Formation And Inhibitory Effect Of Processing Conditions On The Formation Of Advanced Glycation End Products And Heterocyclic Arometic Amines In Fried Beef Patties

During the thermal processing of meat products,such as frying,grilling,they may produce a group of complex compounds such as advanced glycation end-products(AGEs)and heterocyclic aromatic amines(HAAs).Excessive accumulation of AGEs in the human body can caused oxidative stress,as well as increased risks for diabetes,chronic kidney disease,atherosclerosis,uremia,and Alzheimer’s disease.Heterocyclic aromatic amines(HAAs)are a class of carcinogenic and mutagenic compounds that could be produced in protein-rich foods such as meat and fish during heat-processing.Excessive intake of foods containing HAAs can induce cancer in specific parts of the body.Therefore,it is necessary to study the effects of various factors on the formation of AGEs and HAAs and control the formation of AGEs and HAAs during the thermal processing of food.In the present study,using fried beef patties as the research object and a high-performance liquid chromatograph-triple quadrupole mass spectrometer(LC-MS/MS)method for the detection of eight HAAs was established and the effects of frying temperature and time,frying oils,muscle-fat ratios,and salt levels on the formation of AGEs and HAAs and the inhibition effect of AGEs and HAAs with addition of traditional spices in fried beef patties were studied.The main research content and results of this study are summarized as follows:(1)A LC-MS/MS method for the detection of eight HAAs in fried beef patties was established and validated.The chromatographic and mass spectrometric analysis conditions were optimized for the determination of HAAs in fried beef patties.The sample was extracted with 0.1 mol/L HCl,and MCX solid phase extraction column was used to purify the extract.HAAs in the MCX column were eluted by methanolammonia(95:5,V/V).Separation was performed on a Hydro-RP 80 ? column.Methanol and 0.1 % formic acid water were used as mobile phase for gradient elution.The results showed that the linear range was from 0.5-40 ng/m L for 8 HAAs.The limits of detection were 0.047-0.102 ng/g,and the limits of quantification were 0.127-0.336ng/g.The intra-day and inter-day precision were in the ranges of 1.2%-10.9% and 1.5%-17.7%,respectively.The recoveries were in the range of 54.0%-109.4% with the relative standard deviations of 1.4%-8.9%.With low detection limits,good repeatabilities,this method can be effectively applied for the quantification of eight HAAs in fried beef patties.(2)Using fresh beef rumps as the experimental material.The effects of cooking factors on the formation of formation of AGEs and HAAs in fried beef patties were investigated,including cooking temperature(175,200,225 ℃),cooking time(5,10,15 min),frying oils(sunflower,canola,soybean,peanut,and corn oil),muscle-fat ratios(5%,10% 20%),and salt levels(3%,5%,8%).This study revealed the formation of AGEs and HAAs in fried beef patties under different cooking factors.The results showed that the five processing factors had a significant effect(p < 0.05)on the formation of AGEs and HAAs in fried beef patties,and the contents of AGEs and HAAs increased as frying temperature and time,muscle-fat ratio,and salt level increased.The effects of different frying oils on the formation of CML were not significant(p > 0.05)and sunflower oil group produced the highest amount of CML(25.2 mg/kg),followed by soybean oil(24.5 mg/kg),peanut oil(24.0 mg/kg),corn oil(23.5 mg/kg),and canola oil(22.3 mg/kg).The effects of different frying oils on the formation of CEL were slightly different from those on CML.The effect of sunflower oil and peanut oil on the formation of CEL were significantly different(p < 0.05),while the effect of canola oil,soybean oil and corn oil on the formation of CEL were not significant(p > 0.05),with the sunflower oil group producing the highest content of CEL(95.8 mg/kg),followed by the peanut oil group(82.9 mg/kg),corn oil group(75.2 mg/kg),soybean oil group(74.9 mg/kg),and rapeseed oil group(68.6 mg/kg).HAAs composition did not change when beef patties were fried using different frying oils,and a total of seven HAAs,DMIP,1,5,6-TMIP,Ph IP,Me IQ,IQx,Me IQx and 4,8-Di Me IQx,were detected,while IQ was not detected.The total amount of HAAs produced by different frying oils in descending order was: sunflower oil > peanut oil > canola oil > corn oil > soybean oil.Me IQx and Ph IP were the most predominant HAAs formed in all analyzed samples.(3)The effects of six traditional spices added at different concentrations including Sichuan pepper(0.5%,1.0%,1.5%),chili pepper(0.5%,1.0%,1.5%),black pepper(0.5%,1.0%,1.5%),ginger(1%,2%,3%),garlic(1%,3%,5%),and onion(3%,6%,9%)on the formation of AGEs and HAAs in beef patties fried at 200 ℃ for 10 min were investigated.The inhibitory effect of traditional spices on AGEs and HAAs in the system was examined.The results showed that the addition of six spices can significantly reduce the total amount of CML and CEL,the best inhibition effect on CML and CEL in fried beef patties could be obtained by 1.5% Sichuan pepper,1.5%chili pepper,0.5% black pepper,3% ginger,5% garlic and 9% onion,respectively.Seven HAAs,DMIP,1,5,6-TMIP,Ph IP,Me IQ,IQx,Me IQx and 4,8-Di Me IQx,were detected in the blank control group without the addition of spices,and IQ was not detected.six HAAs,DMIP,1,5,6-TMIP,Ph IP,IQx,Me IQx and 4,8-Di Me IQx,were detected in the experimental group with the addition of six spices,and IQ and Me IQ were not detected.In general,the best inhibition effect on total HAAs in fried beef patties could be obtained by 1.5% Sichuan pepper,1.5% chili pepper,0.5% black pepper,1% ginger,5% garlic and 9% onion.