The formation and prediction of PhIP, Harman, and Norharman in chemical model systems containing epicatechin under various reaction conditions
The formation and prediction of PhIP, Harman, and Norharman in chemical model systems containing epicatechin under various reaction conditions
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不同反应条件下含有表儿茶素的化学模型体系中PhIP、Harman和Norharman的形成和预测
DOI：
10.1021/acs.jafc.1c05698
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发表时间：
2021
期刊：
影响因子：
--
通讯作者：
Zhang D. Q.
中科院分区：
文献类型：
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作者：
Hui T.;Li Y. L.;Chen R. X.;Yang X. Y.;Liu H.;Wang Z. Y.;Zhang D. Q.
研究了1-甲基-6-苯基咪唑并[4，5-B]-吡啶（PhIP）、1-甲基-9H-吡啶并[3，4-B]-吲哚（Harman）和9 H-吡啶并[3，4-B]-吲哚（Norharman）在含表儿茶素的化学模型体系中不同反应条件下的生成规律，并建立了预测模型。结果表明，在100-200 °C和pH 5.5-7.5下10-90分钟，表儿茶素分别抑制PhIP、Harman和Norharman的形成32-100、1-93和5- 98%。PhIP、Harman和Norharman在不同温度、时间和pH值下的生长方程分别为指数增长方程（R2 = 0.986-0.997）、二阶多项式方程（R2 = 0.900-0.949）和三角函数方程（R2 = 0.513-0.926）。最佳偏最小二乘回归预测模型的校准集（R2 c）和预测集（R2 p）分别为0.74和0.70（PhIP），0.75和0.70（Harman），0.90和0.91（Norharman）。研究结果为开发肉类加工过程中PhIP、Harman和Norharman实时同步监测技术或设备提供了理论支持。
The aim of this study was to investigate the formation rules of 1-methyl-6-phenylimidazo[4,5-b]-pyridine (PhIP), 1-methyl-9H-pyrido[3,4-b]-indole (Harman), and 9H-pyrido[3,4-b]-indole (Norharman) in chemical model systems containing epicatechin under various reaction conditions and establish their prediction models. The results indicated that at 100–200 °C and pH 5.5–7.5 for 10–90 min, epicatechin inhibited the formation of PhIP, Harman, and Norharman by 32–100, 1–93, and 5–98%, respectively. The exponential growth equation in the growth model withR2of 0.986–0.997, the second-order equation in the polynomial model withR2of 0.900–0.949, and the trigonometric function equation in the Fourier model withR2of 0.513–0.926 were well fitted for the formation of PhIP, Harman, and Norharman at various temperatures, times, and pHs, respectively. The calibration set (R2c) and the prediction set (R2p) of the optimal partial least squares regression prediction model was 0.74 and 0.70 for PhIP, 0.75 and 0.70 for Harman, and 0.90 and 0.91 for Norharman, respectively. The results provide theoretical support to develop technologies or equipment for the real-time synchronous monitoring of PhIP, Harman, and Norharman during meat processing.