要点：
观察到在不同离子强度下三聚磷酸盐（tripolyphosphate，TPP）/焦磷酸盐（pyrophosphate，PP）和NaCl对杂环胺（heterocyclicamines，HAs）的影响。
使用UPLC-MS / MS在烤牛肉肉饼中鉴定并定量了6 种杂环胺。
NaCl会增加PhIP、MeIQx、4,8-DiMeIQx、IQ、norharman和harman形成。
肉饼的离子强度越高，硬度和表面温度越高。
杂环胺的浓度随着表面温度的升高而增加。
江南大学食品科学与技术国家重点实验室的Yong Li、Maomao Zeng*和Jie Chen*以及河南科技大学食品与生物工程学院的Jialiang He等人研究了不同离子强度下的三聚磷酸钠、焦磷酸钠和NaCl对烤牛肉馅饼中杂环胺形成的影响。鉴定并定量了6 种杂环胺（2-氨基-1-甲基-6-苯基咪唑[4,5-b]吡啶[PhIP]、2-氨基-3,8-二甲基咪唑并[4,5-f]喹啉[MeIQx]、2-氨基-3,4,8-三甲基咪唑[4,5-f]喹啉[4,8-DiMeIQx]、2-氨基-3-甲基咪唑[4,5-f]喹啉[IQ]、1-甲基-9H-吡啶[3,4-b]吲哚[harman]和9H-吡啶[3,4-b]吲哚[norharman]）。
0.3％和0.45％的焦磷酸盐的存在显著增加了PhIP的形成（P<0.05）。不同含量的三聚磷酸盐/焦磷酸盐对MeIQx、4,8-DiMeIQx、IQ、norharman或harman无影响（P>0.05）。但在3 种离子强度的NaCl、NaCl+0.3％和0.45％三聚磷酸盐/焦磷酸盐的情况下，它们有所增加（P<0.05）。用NaCl和NaCl+三聚磷酸盐/焦磷酸盐处理后，观察到较高的硬度和表面温度。这6 种杂环胺在牛肉馅饼中随着多磷酸盐和NaCl的加入而增加，且未引起pH值的变化，主要是由于烘烤过程中表面温度的升高。
Abstract
Effects of polyphosphates and sodium chloride on heterocyclic amines in roasted beef patties as revealed by UPLC-MS/MS
YongLia,b, Jialiang Hec, Wei Quana,b, Zhiyong Hea,b,Fang Qina,b, Guangjun Taoa,b, Zhaojun Wanga,b,Maomao Zeng a,b,*, Jie Chena,b,*
a State Key Laboratory of Food Science andTechnology, Jiangnan University, Wuxi 214122, China
b International Joint Laboratory on FoodSafety, Jiangnan University, Wuxi 214122, China
c School of Food and Bioengineering, HenanUniversity of Science and Technology, Luoyang, Henan 471023, China
The effects of sodium tripolyphosphate (TPP), sodium pyrophosphate (PP), and NaCl at different ionic strengths on the formation of heterocyclic amines (HAs) were investigated in roasted beef patties. Six HAs (2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine [PhIP], 2-amino-3,8-dimethylimidazo[4,5-f]quinoxaline [MeIQx], 2-amino-3,4,8-trimethylimidazo[4,5-f]quinoxaline [4,8-DiMeIQx], 2-amino-3-methylimidazo[4,5-f]quinoline [IQ], 1-methyl-9H-pyrido[3,4-b] indole [harman], and 9H-pyrido[3,4-b] indole [norharman]) were identified and quantified. The presence of 0.3% and 0.45% PP significantly increased the formation of PhIP (P < 0.05). Different levels of TPP/PP had no effect on MeIQx, 4,8-DiMeIQx, IQ, norharman, or harman (P > 0.05), but these products increased in the presence of NaCl at three ionic strengths and NaCl + 0.3% and 0.45% TPP/PP (P < 0.05). High hardness and surface temperatures were observed after treatments with NaCl and NaCl + TPP/PP. The increase in these six HAs in beef patties with the addition of polyphosphates and NaCl did not involve changes in pH, but mainly stemmed from higher surface temperatures during roasting.
该文章《Effects of polyphosphates and sodium chloride on heterocyclic amines in roasted beef patties as revealed by UPLC-MS/MS 》于《Food Chemistry》2020年5月出版。
为进一步促进动物源食品科学的发展，带动产业的技术创新，更好的保障人类身体健康和提高生活品质，北京食品科学研究院和中国食品杂志社在成功召开“2019年动物源食品科学与人类健康国际研讨会（宁波）”的基础上，将与青海大学农牧学院于2020年10月22-23日在西宁共同举办“2020年动物源食品科学与人类健康国际研讨会”。研讨会将就肉、水产、禽蛋、乳制品等动物源食品科学基础研究、现代化加工技术，贮藏、保鲜及运输，质量安全与检测技术，营养及风味成分分析，副产物综合利用，法律、法规及发展政策等方面的重大理论研究展开深入探讨，交流和借鉴国外经验，为广大食品科研工作者和生产者提供新的思路，指明发展方向。
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