VC对牛肉熏煮香肠中杂环胺和N-亚硝胺的抑制作用

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Abstract：This studyexploredtheantioxidantcapacityofdiferentamountsofadded vitaminCandtheinhibitoryffectson heterocyclic amines and N. -nitrosamines in smoked and cooked beef sausage，and it also revealed the underlying molecular mechanism by using density functional theory.It was found that addition of vitamin C at 500mg/kg scavenged 60.25% of hydroxyl radical， 89.25% of1，1-diphenyl-2-picrylhydrazyl （DPPH） radical， 77.31% of superoxide anion radical and 58.46% of2，2'-azino-bis（3-ethylbenzothiazoline-6-sulfonicacid）（ABTS）cationradical，andreducedthecontentsof total heterocyclic amines and N -nitrosamines by 46% and 40% ，respectively.Moreover， it had the most significant inhibitory effecton 9H-pyrido[3，4-b]indole and N. -nitrosodimethylamine. Correlation analysis revealed highly significantly negative corelations betweenthehydroxylradical scavenging efectandthe totalheterocyclicaminecontent，andbetweenthe DPPH radical scavenging effect and the total N. -nitrosamine content （P<0.01 ）.Density functional theory calculationsshowed that the O3-HandO5-Hsitesof the dienolring in the vitamin Cmolecule jointlydominated theradical scavenging process throughhydrogenatomtransferandelectrontransfer-protontransfermechanisms.Inconclusion，vitaminCexhibitsexellnt antioxidant capacity and inhibitory effects on heterocyclic amines and N. -nitrosamines in smoked and cooked beef sausage.

Keywords：smoked and cooked beef sausage;vitamin C; heterocyclic amine; N. -nitrosamine; control of hazardous substances

DOI：10.7506/rlyj1001-8123-20250513-145

中图分类号：TS251.6 文献标志码：A 文章编号：1001-8123（2025）10-0017-08

熏煮香肠是一种典型的低温肉制品，以牛肉为主要原料，经原料肉处理、腌制、灌肠、蒸煮、干燥、烟熏、冷却等工艺制成的蒸煮灌肠类肉制品[1]。（剩余15404字）