title: Effect of phenolic compounds from spices consumed in China on heterocyclic amine profiles in roast beef patties by UPLC-MS/MS and multivariate analysis.
abstract: Ultra performance liquid chromatography-tandem mass spectrometry and multivariate analysis were used to exploit the effect and further synergistic or antagonistic interactions of main phenolic compounds with the same ratios as in spices consumed in China, on the profiles of HAs in roast beef patties. Quantitative levels of harman (1-methyl-9H-pyrido[3,4-b]indole), norharman (9H-pyrido[3,4-b]indole), PhIP (2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine), DMIP (2-amino-1,6-dimethylimidazo[4,5-b]pyridine), 1,5,6-TMIP (2-amino-1,5,6-trimethylimidazo[4,5-b]pyridine), MeIQx (2-amino-3,8-dimethylimidazo[4,5-f]quinoxaline) and 4,8-DiMeIQx (2-amino-3,4,8-trimethylimidazo[4,5-f]quinoxaline) were detected in all of the beef patties. The formation of most of these seven HAs was significantly (P<0.05) enhanced by phenolic compounds. Mixed and corresponding single phenolic compounds had different effects on HA profiles. DMIP, 1,5,6-TMIP and 4,8-DiMeIQx were investigated as differentiating factors for single compounds, while harman and MeIQx for mixed ones. Moreover, certain combination of phenolic compounds have synergistic on harman, norharman and MeIQx, but antagonistic effects on the formation of DMIP and 4,8-DiMeIQx. The results may shed light on the mechanism for the effects of spices on the formation of HAs.
authors: State Key Laboratory of Food Science and Technology, Jiangnan University, 214122 Wuxi, China.
authors: Maomao
authors: M
authors: Zeng
authors: State Key Laboratory of Food Science and Technology, Jiangnan University, 214122 Wuxi, China; National Food Management Center of China Light Industry, 100833 Beijing, China.
authors: Yang
authors: Y
authors: Li
authors: State Key Laboratory of Food Science and Technology, Jiangnan University, 214122 Wuxi, China.
authors: Zhiyong
authors: Z
authors: He
authors: State Key Laboratory of Food Science and Technology, Jiangnan University, 214122 Wuxi, China.
authors: Fang
authors: F
authors: Qin
authors: State Key Laboratory of Food Science and Technology, Jiangnan University, 214122 Wuxi, China; Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, 214122 Wuxi, China. Electronic address: chenjie@jiangnan.edu.cn.
authors: Jie
authors: J
authors: Chen
mesh_terms: D000588:Amines / Q000737:chemistry*; D000818:Animals; D002417:Cattle; D002681:China; D002853:Chromatography, Liquid / Q000379:methods*; D006571:Heterocyclic Compounds; D008460:Meat / Q000032:analysis*; D015999:Multivariate Analysis; D010636:Phenols / Q000737:chemistry*; D017365:Spices / Q000032:analysis*; D053719:Tandem Mass Spectrometry / Q000379:methods*
chemical_list: D000588:Amines; D006571:Heterocyclic Compounds; D010636:Phenols
keywords: Heterocyclic amines; Phenolic compounds; Principal component analysis; Spice; UPLC–MS/MS