The Inhibitory Effect of Six Traditional Spices on the Formation of Heterocyclic Aromatic Amines in Fried Beef Patties

FAN Heyu; HU Huiyu; LI Chang; XIE Jianhua; SHEN Mingyue; XIE Mingyong

doi:10.13386/j.issn1002-0306.2021110248

Volume 43 Issue 17

Aug. 2022

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Science and Technology of Food Industry > 2022 > 43(17): 78-86. > DOI: 10.13386/j.issn1002-0306.2021110248

FAN Heyu, HU Huiyu, LI Chang, et al. The Inhibitory Effect of Six Traditional Spices on the Formation of Heterocyclic Aromatic Amines in Fried Beef Patties[J]. Science and Technology of Food Industry, 2022, 43(17): 78−86. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2021110248.

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The Inhibitory Effect of Six Traditional Spices on the Formation of Heterocyclic Aromatic Amines in Fried Beef Patties

State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China

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Received Date: November 20, 2021
Available Online: June 28, 2022

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Abstract

Abstract

A method for the detection of 8 heterocyclic aromatic amines (HAAs) in fried beef patties by solid phase extraction-high performance liquid chromatography-triple quadrupole mass spectrometry was established in this study, and 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 8 HAAs in fried beef patties were investigated. The results showed that the linear range was from 0.5~40 ng/mL for 8 HAAs with the good determination coefficients (R²>0.999). The limits of detection were 0.047~0.102 ng/g, and the limits of quantification were 0.127~0.336 ng/g. The precision was 1.2%~10.9%. The recoveries were in the range of 54.0%~109.4% with the relative standard deviations of 1.4%~8.9%. This method could be effectively applied for the quantification of HAAs. The total amount of HAAs in the control group without adding spices were 37.5 ng/g. Compared with the control group, the addition of six spices could significantly reduce the total amount of HAAs (P<0.05). The best inhibition effect on total HAAs could be obtained by 1.5% Sichuan pepper, 1.5% chili pepper, 0.5% black pepper, 1% ginger, 5% garlic and 9% onion and the inhibition rates were 77.3%, 67.4%, 65.0%, 67.1%, 61.2%, 47.9%, respectively. The results from this study can provide a technical reference for inhibiting the formation of HAAs in the thermal processing of meat products.
- fried beef patties,
- spices,
- heterocyclic aromatic amines,
- formation,
- inhibition

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