title: Effect of six Chinese spices on heterocyclic amine profiles in roast beef patties by ultra performance liquid chromatography-tandem mass spectrometry and principal component analysis.
abstract: The effects of Chinese spices on the profiles of 17 heterocyclic amines (HAs) from seven HA categories were investigated in roast beef patties using Ultra Performance Liquid Chromatography-Tandem Mass Spectrometry (UPLC-MS/MS) and principal component analysis. Three groups of HAs, imidazopyridines (PhIP, DMIP, and 1,5,6-TMIP), imidazoquinoxalines (MeIQx and 4,8-DiMeIQx), and β-carbolines (harman and norharman), were detected and quantified in all of the samples. The results demonstrated that the total HA and imidazopyridine profiles could clearly be affected by 1% pricklyash peel (14.1 ± 0.76 and 6.06 ± 0.32 ng/g), chilli (41.0 ± 0.01 and 23.0 ± 0.52 ng/g), and cumin (59.9 ± 2.44 and 31.1 ± 3.06 ng/g), in comparison with control values of 21.8 ± 2.40 and 14.3 ± 2.04 ng/g, respectively. The difference was only significant (p < 0.05) for cumin. The imidazoquinoxaline profile was significantly (p < 0.05) affected by 1% pricklyash peel (0.57 ± 0.05 ng/g) and cumin (2.36 ± 0.20 ng/g) compared to the control (1.16 ± 0.11 ng/g). The β-carboline profile was only markedly (p < 0.05) affected by 1% cumin (26.4 ± 0.82 ng/g) compared to the control (6.26 ± 0.26 ng/g). In general, pricklyash peel inhibited HA formation, whereas star anise, fennel, cumin, chilli, and black pepper promoted HA formation. The findings could facilitate the selection of spices in meat processing to minimize HA formation.
authors.affiliation: State Key Laboratory of Food Science and Technology, Jiangnan University , Wuxi 214122, China.
authors.forename: Maomao
authors.initials: M
authors.lastname: Zeng
authors.forename: Zhiyong
authors.initials: Z
authors.lastname: He
authors.forename: Zongping
authors.initials: Z
authors.lastname: Zheng
authors.forename: Fang
authors.initials: F
authors.lastname: Qin
authors.forename: Guanjun
authors.initials: G
authors.lastname: Tao
authors.forename: Shuang
authors.initials: S
authors.lastname: Zhang
authors.forename: Yahui
authors.initials: Y
authors.lastname: Gao
authors.forename: Jie
authors.initials: J
authors.lastname: Chen
mesh_terms: D000588:Amines / Q000032:analysis; D000818:Animals; D002212:Capsicum; D002417:Cattle; D002851:Chromatography, High Pressure Liquid / Q000379:methods; D003296:Cooking; D028527:Cuminum; D030001:Foeniculum; D005504:Food Analysis / Q000379:methods; D006247:Harmine / Q000031:analogs & derivatives / Q000032:analysis; D006571:Heterocyclic Compounds / Q000032:analysis*; D007093:Imidazoles / Q000032:analysis; D008460:Meat / Q000032:analysis*; D029222:Piper nigrum; D025341:Principal Component Analysis; D011725:Pyridines / Q000032:analysis; D011804:Quinolines / Q000032:analysis; D011810:Quinoxalines / Q000032:analysis; D017365:Spices; D053719:Tandem Mass Spectrometry / Q000379:methods
chemical_list: D000588:Amines; D006571:Heterocyclic Compounds; D007093:Imidazoles; D011725:Pyridines; D011804:Quinolines; D011810:Quinoxalines; D006247:Harmine; C036990:2-amino-3,8-dimethylimidazo(4,5-f)quinoxaline; C005010:harman; C045421:3,4,8-trimethylimidazo(4,5-f)quinoxalin-2-amine
keywords: UPLC-MS/MS; heterocyclic amines; principal component analysis; spice