黄酮类物质抑制膳食中杂环胺产生的作用机理研究

Heterocyclic amines are pre-mutagenic and carcinogenic compounds produced during the thermal processing of food which is rich in proteins. Heterocyclic amines are widespread in diets, becoming a potential risk factor in food safety, so it is important to investigate the formation mechanism of heterocyclic amines and their control techniques in foods. Based on the pre-investigated results that flavonoids had an obvious inhibitory effect on the formation of heterocyclic amines, the study will investigate inhibitory mechanism of flavonoids under simulation model which produces the heterocyclic amine. Through adding flavonoids in the model system, the dose-effect relationship between the dosage of flavonoids and the inhibition ratio on heterocyclic amine, the structure-activity relationship between the configuration of flavonoids and its inhibition ratio on heterocyclic amines, the relationship between the free radical-scavenging ability of flavonoids and its inhibition ratio on heterocyclic amines will be established. By quantum chemical calculation and structure analysis of intermediates produced in the reaction system, the formation pathway of heterocyclic amine and the inhibitory pathway of flavonoids on heterocyclic amines in thermal processing will be revealed. The inhibitory mechanisms of flavanoids on the formation of heterocyclic amines will provides theoretical foundation of applicable techniques for controlling heterocyclic amines in food processing.

杂环胺是富含蛋白质的食品在热加工过程中产生的一类准致突变和致癌化合物，广泛存在于日常饮食中，是一种潜在的食品安全危害因子，因此膳食中杂环胺控制技术的相关研究具有重要意义。课题将在前期研究证明黄酮类物质对食品体系中杂环胺具有较强抑制作用的基础上，通过化学模拟体系，研究黄酮添加量与杂环胺抑制率之间的量效关系，分析建立黄酮结构参数与杂环胺抑制率之间的构效关系，探讨不同结构黄酮及添加量下杂环胺抑制率与黄酮自由基清除力之间的关系，并采用量子化学计算与反应产物结构鉴定相结合，研究杂环胺的产生途径及黄酮抑制杂环胺生成的反应途径，最终揭示热加工过程中黄酮类物质抑制杂环胺产生的作用机制，为实现食品加工过程中杂环胺的有效控制提供理论和应用基础。

杂环胺是富含蛋白的食品在热加工过程中产生的一类致突变和致癌化合物，是潜在的食品安全危害因子，因此膳食中杂环胺的控制技术研究具有重要意义。揭示杂环胺的产生途径，阐释黄酮抑制杂环胺的机理是实现杂环胺有效控制的核心和关键。项目选择致癌性、致突变性强的典型杂环胺PhIP和MeIQx为研究对象，借助模拟体系，采用HPLC-MS/MS定量、高分辨质谱分析、ESR捕获及量子化学计算等手段从化学反应监测、中间体的结构解析、构效关系分析到反应路径的推断，研究揭示了杂环胺PhIP吡啶环的成环机理，鉴定了杂环胺产生过程中存在的烷氧自由基，揭示了杂环胺产生的自由基途径；解析了肌酐在杂环胺形成中的双重作用；揭示了黄酮抑制杂环胺产生的量效关系和构效关系，推断并采用量子化学计算验证了黄酮通过捕获清除热加工过程产生的自由基而抑制杂环胺产生的作用机制。课题研究成果发表学术论文7篇，其中SCI收录6篇，EI收录1篇；申请发明专利2项。项目实施过程中培养研究生5名，其中博士生2名，为食品科学领域的科技创新和食品行业的健康发展培养了创新人才。项目研究成果为科学指导食品加工中杂环胺的减控，从根本上提高食品的安全性提供了科学依据。