Predicting the formation of 2-amino-3-methyl-imidazole[4,5-f]quinoline (IQ) in the Maillard reaction model system under various reaction conditions
文献类型： 外文期刊
作者： Wang, Haijie 1 ; He, Feng 1 ; He, Hongjun 2 ; Du, Pengfei 1 ; Liu, Yaobo 1 ; Wang, Weiting 1 ; Wang, Shoujing 1 ; Ma, Yanli 1 ; Chu, Xiaoran 1 ; Wang, Yuanshang 1 ; Mu, Xiaoyi 1 ; Abd El-Aty, A. M. 5 ;
作者机构： 1.Inst Food & Nutr Sci & Technol, Shandong Acad Agr Sci, Shandong Prov Key Lab Agroprod Proc Technol, Key Lab Novel Food Resources Proc,Minist Agr, Jinan 250100, Peoples R China
2.Yantai Univ, Coll Life Sci, Yantai 264005, Peoples R China
3.Hebei Univ Engn, Sch Life Sci & Food Engn, Handan 056038, Peoples R China
4.Huazhong Agr Univ, Coll Food Sci & Technol, Wuhan 430070, Peoples R China
5.Qilu Univ Technol, Shandong Acad Sci, State Key Lab Biobased Mat & Green Papermaking, Jinan 250353, Peoples R China
6.Cairo Univ, Fac Vet Med, Dept Pharmacol, Giza 12211, Egypt
7.Ataturk Univ, Med Fac, Dept Med Pharmacol, TR-25240 Erzurum, Turkiye
关键词： IQ; Formation mechanism; Maillard reaction model system; Crotonaldehyde; Heterocyclic aromatic amines
期刊名称：LWT-FOOD SCIENCE AND TECHNOLOGY （ 影响因子：6.0； 五年影响因子：6.0 ）
ISSN： 0023-6438
年卷期： 2023 年 176 卷
页码：
收录情况： SCI
摘要： The 2-amino-3-methyl-imidazole [4,5-f] quinoline (IQ) is a compound generated during the Maillard reaction while heating protein-rich foods and has been classified as a class 2A possible human carcinogen that has attracted ongoing public concern. However, the formation mechanism of IQ remains unknown. Herein, we investigated the formation mechanism of IQ in the Maillard reaction model system under various reaction conditions (temperature, time, and pH). The results showed that various conditions significantly influenced the precursors, reactive carbonyl species, and IQ formation (P < 0.05). There was regularity between IQ and various conditions, and the R2 in the fitting curves were between 0.90 and 0.99. To further explore the relationship between IQ and various conditions, a partial least squares (PLS) prediction model was constructed. The model indicates that temperature is a significant contributor to the formation of IQ during the Maillard reaction. Further analysis indicated that crotonaldehyde plays a vital role. Crotonaldehyde could promote IQ formation at low addition levels but inhibit its formation at high addition levels. Possible effects of crotonaldehyde on the for-mation of IQ were proposed. Overall, this research will help to identify more effective ways to reduce the for-mation of IQ in meat products, which can improve their safety for human consumption.
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