肉类研究2025，Vol.39Issue(10)：17-24,8.DOI:10.7506/rlyj1001-8123-20250513-145
VC对牛肉熏煮香肠中杂环胺和N-亚硝胺的抑制作用
Inhibitory Effect of Vitamin C on Heterocyclic Amines and N-Nitrosamines in Smoked and Cooked Beef Sausage
摘要
Abstract
This study explored the antioxidant capacity of different amounts of added vitamin C and the inhibitory effects on heterocyclic amines and N-nitrosamines in smoked and cooked beef sausage,and it also revealed the underlying molecular mechanism by using density functional theory.It was found that addition of vitamin C at 500 mg/kg scavenged 60.25%of hydroxyl radical,89.25%of 1,1-diphenyl-2-picrylhydrazyl(DPPH)radical,77.31%of superoxide anion radical and 58.46%of 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid)(ABTS)cation radical,and reduced the contents of total heterocyclic amines and N-nitrosamines by 46%and 40%,respectively.Moreover,it had the most significant inhibitory effect on 9H-pyrido[3,4-b]indole and N-nitrosodimethylamine.Correlation analysis revealed highly significantly negative correlations between the hydroxyl radical scavenging effect and the total heterocyclic amine content,and between the DPPH radical scavenging effect and the total N-nitrosamine content(P<0.01).Density functional theory calculations showed that the O3-H and O5-H sites of the dienol ring in the vitamin C molecule jointly dominated the radical scavenging process through hydrogen atom transfer and electron transfer-proton transfer mechanisms.In conclusion,vitamin C exhibits excellent antioxidant capacity and inhibitory effects on heterocyclic amines and N-nitrosamines in smoked and cooked beef sausage.关键词
牛肉熏煮香肠/VC/杂环胺/N-亚硝胺/危害物控制Key words
smoked and cooked beef sausage/vitamin C/heterocyclic amine/N-nitrosamine/control of hazardous substances分类
轻工纺织引用本文复制引用
周亚军,马志远,马清书,李宗坪,王作昭..VC对牛肉熏煮香肠中杂环胺和N-亚硝胺的抑制作用[J].肉类研究,2025,39(10):17-24,8.基金项目
吉林省科技发展计划(肉牛)重大专项(YDZJ202203CGZH047) （肉牛）
