【作者】 黄卓明； 薛超轶； 罗洁； 沈清武； 曾茂茂； 陈洁； 全威；

【Author】 Huang Zhuoming;Xue Chaoyi;Luo Jie;Shen Qingwu;Zeng Maomao;Chen Jie;Quan Wei;School of food science and technology,Hunan Agricultural University;State key laboratory of food science and resources;

【机构】 湖南农业大学食品科学技术学院； 江南大学食品科学与资源挖掘全国重点实验室；

【摘要】 本文研究了辣根(Armoracia rusticana)和其包含的三种主要硫代葡萄糖苷(黑介子硫苷酸钾、豆瓣菜苷、芸薹葡糖硫苷)对烤鱼肉饼中游离态和结合态杂环胺(HAs)的抑制作用。使用UPLC-MS/MS和电子顺磁共振(ESR)对HAs、中间体和自由基进行定性和定量分析,并利用密度泛函理论(DFT)揭示了3种分子淬灭自由基的机理。研究结果表明,向烤鱼肉饼中加入0.5%、1.0%和1.5%的辣根,0.005%、0.010%和0.015%的硫代葡萄糖苷,4种添加剂均对HAs呈现出剂量依赖效应的抑制作用,HAs中间体(苯乙醛、乙二醛和甲基乙二醛)和自由基也被同时抑制。密度泛函理论研究表明,芸薹葡糖硫苷具有最低的HOMO-LUMO能极差、电离势、亲电指数,最高的柔软度、化学势、亲核指数,说明其具有最高的反应活性。键解离焓(BDE)结果表明,芸薹葡糖硫苷中与硫原子连接的O-H键具有最小的BDE值,因此该H原子最易脱离分子骨架,进而淬灭自由基。更多还原

【Abstract】 In this study,the suppressive effect of Armoracia rusticana(AR) and three main glucosinolates on the free and bound heterocyclic amines(HAs) was investigated,the mechanisms of three molecules quenching the free radicals were determined using density functional theory.Fish patties were added with 0.5%,1.0%,and 1.5% of AR and 0.005%,0.010%,and 0.015% of three main glucosinolates,which exhibited a dose-dependent inhibitory effect on HAs,while simultaneously eliminating the free radicals and intermediates of HAs.A density functional study indicated that glucobrassicin had the lowest HOMO-LUMO energy gaps,ionization potential,and electrophilic index,as well as the highest softness,chemical potentials,and nucleophilic index,corresponding to its highest activity.Bond dissociation enthalpy(BDE) analysis indicated that the O-H bond connected to the sulfur atom of glucobrassicin possessed the smallest BDE value.This H atom was most easily separated from the molecule and tended to react with free radicals.更多还原