Effects of thermal processing on N,N-dimethylpiperidinium (mepiquat) formation in meat and vegetable products
Effects of thermal processing on N,N-dimethylpiperidinium (mepiquat) formation in meat and vegetable products
复制标题
热处理对肉类和蔬菜产品中 N,N-二甲基哌啶（缩节胺）形成的影响
DOI：
10.1016/j.foodres.2021.110771
复制
发表时间：
2021-10-29
影响因子：
8.1
通讯作者：
Yuan, Yuan
中科院分区：
文献类型：
--
作者：
Li, Xuenan;Pang, Yong;Yuan, Yuan
N，N-二甲基哌啶（mepiquat）是天然成分在食品热加工过程中形成的重要食品污染物。本研究采用高效液相色谱-质谱联用技术（HPLC-MS/MS）研究了肉类（猪肉和牛肉）和蔬菜（土豆和西兰花）中mepiquat的形成；研究的烹饪方法有烤炉、平底锅、油炸和微波。结果表明，在所有食物中，烤制土豆在240℃下加热20 min后出现的甲流枯含量最高，为1064 μ g/kg。测定了烤制土豆中甲流枯前体PipAc、甜菜碱、胆碱和葫芦巴碱的残留率，探讨了它们与甲流枯形成的相关性。经260℃烤箱烘烤30 min后，PipAc含量降低99.8%，分解率显著提高。因此，PipAc可作为热加工食品中甲蚜的质量标志。
N,N-dimethylpiperidinium (mepiquat) is an important food contaminant formed from natural ingredients during thermal processing. In this study, mepiquat formation in meat (pork and beef) and vegetables (potatoes and broccoli) was investigated via HPLC-MS/MS; the investigated cooking methods were oven baking, pan cooking, deep frying, and microwaving. The results showed that, among all foods, oven-baked potatoes showed the highest mepiquat level of 1064 mu g/kg, which appeared after 20 min at 240 degrees C. The residual rates of mepiquat precursors, pipecolic acid (PipAc), betaine, choline, and trigonelline, were determined in oven-baked potatoes to investigate their correlation with mepiquat formation. The PipAc levels reduced by 99.8% at 260 degrees C after 30 min of oven baking, exhibiting a significantly high decomposition rate. Therefore, PipAc could be used as a marker of quality for the detection of mepiquat in thermally processed foodstuffs.