Inhibitory profiles of spices against free and protein-bound heterocyclic amines of roast beef patties as revealed by ultra-performance liquid chromatography–tandem mass spectrometry and principal component analysis-Reference-Cited by-同舟云学术

Inhibitory profiles of spices against free and protein-bound heterocyclic amines of roast beef patties as revealed by ultra-performance liquid chromatography–tandem mass spectrometry and principal component analysis

Published:2017 Issue:11 Volume:8 Page:3938-3950
ISSN:2042-6496
Container-title:Food & Function
language:en
Short-container-title:Food Funct.

Author:

Chen Jing¹²³⁴,He Zhiyong¹²³⁴,Qin Fang¹²³⁴,Chen Jie¹²³⁴⁵,Cao Dongsheng⁶⁷⁸⁴^ORCID,Guo Fengxian⁹¹⁰¹¹⁴,Zeng Maomao¹²³⁴^ORCID

Affiliation:

1. State Key Laboratory of Food Science and Technology

2. Jiangnan University

3. Wuxi 214122

4. China

5. Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province

6. School of Pharmaceutical Sciences

7. Central South University

8. Changsha 410013

9. College of Oceanology and Food Science

10. Quanzhou Normal University

11. Quanzhou 362000

Abstract

The inhibitory effects of spices on free and protein-bound heterocyclic amines as analysed by UPLC-MS/MS and PCA.

Funder

National Natural Science Foundation of China

Publisher

Royal Society of Chemistry (RSC)

Subject

General Medicine,Food Science

Link

http://pubs.rsc.org/en/content/articlepdf/2017/FO/C7FO00935F

Reference43 articles.

1. Influence of the cold storage time of raw beef meat and grilling parameters on sensory quality and content of heterocyclic aromatic amines

2. Profiles and concentrations of heterocyclic aromatic amines formed in beef during various heat treatments depend on the time of ripening and muscle type

3. Influence of selected quality factors of beef on the profile and the quantity of heterocyclic aromatic amines during processing at high temperature

4. Heterocyclic amines: Mutagens/carcinogens produced during cooking of meat and fish

5. Factors That Affect the Content of Heterocyclic Aromatic Amines in Foods

Cited by 16 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Using bioactive compounds to mitigate the formation of typical chemical contaminants generated during the thermal processing of different food matrices;Comprehensive Reviews in Food Science and Food Safety;2024-08-13

2. Unveiling heterocyclic aromatic amines (HAAs) in thermally processed meat products: Formation, toxicity, and strategies for reduction – A comprehensive review;Food Chemistry: X;2023-10

3. Inhibitory effect of mulberry leaf (Morus alba L.) extract on the formation of free and bound heterocyclic amines in pan-fried muscovy duck (Cairina moschata) patties;Food Control;2023-02

4. Accumulation of Heterocyclic Amines and Advanced Glycation End Products in Various Processing Stages of Plant-Based Burgers by UHPLC-MS/MS;Journal of Agricultural and Food Chemistry;2022-11-14

5. Synergistic Inhibitory Effects of Selected Amino Acids on the Formation of 2-Amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP) in both Benzaldehyde– and Phenylacetaldehyde–Creatinine Model Systems;Journal of Agricultural and Food Chemistry;2022-08-25