文献类型：期刊文献

英文题名：Inhibitory effects of Portulaca oleracea L. and selected flavonoid ingredients on heterocyclic amines in roast beef patties and Density Function Theory calculation of binding between heterocyclic amines intermediates and flavonoids

作者：Jing, Jing[1,2];He, Yonghui[3,4];Wang, Yali[5];Zeng, Maomao[6]

第一作者：Jing, Jing

通信作者：Zeng, MM[1]

机构：[1]Univ Macau, Inst Chinese Med Sci, State Key Lab Qual Res Chinese Med, Taipa 999078, Macau, Peoples R China;[2]Zunyi Med Univ, Sch Pharm, Zunyi 563000, Guizhou, Peoples R China;[3]Yunnan Nationalities Univ, Key Lab Chem Ethn Med Resources, State Ethn Affairs Commiss, Kunming 650500, Yunnan, Peoples R China;[4]Yunnan Nationalities Univ, Minist Educ, Kunming 650500, Yunnan, Peoples R China;[5]Gansu Univ Chinese Med, Key Lab Tradit Chinese Med Qual & Stand, Lanzhou 730101, Peoples R China;[6]Jiangnan Univ, State Key Lab Food Sci & Technol, Wuxi 214122, Jiangsu, Peoples R China

第一机构：Univ Macau, Inst Chinese Med Sci, State Key Lab Qual Res Chinese Med, Taipa 999078, Macau, Peoples R China

通信机构：[1]corresponding author), Jiangnan Univ, State Key Lab Food Sci & Technol, Wuxi 214122, Jiangsu, Peoples R China.

年份：2021

卷号：336

外文期刊名：FOOD CHEMISTRY

收录：;WOS:【SCI-EXPANDED(收录号:WOS:000575720700024)】；

基金：This work was funded by the National Key R&D Program of China (Grant No. 2018YFD0401203), the Key Laboratory of Traditional Chinese Medicine Quality and Standard (ZYZL18-005), the Key R&D Program of Guangdong Province (Grant No. 2019B020212001), and the Shanxi Key Research and Development Program (Grant No. 2019NY-147).

语种：英文

外文关键词：Heterocyclic amines; Portulaca oleracea L.; Beef patties; Flavonoids; Norharman; UPLC-MS/MS; Density Function Theory

摘要：The inhibitory effects of Portulaca oleracea L. (PO) and its flavonoid ingredients on the formation of heterocyclic amines (HAs) in roast beef patties were investigated. Ten HAs were found in control patties, and the total content was 212.73 +/- 7.13 ng/g. With the addition of PO (1%, 5%, and 10%, w/w), HAs decreased by 62.39%, 68.03%, and 73.75%, respectively. The main flavonoid ingredients (rutin, hesperidin, and flavanone) also present a similar inhibitory effect. The Density Function Theory (DFT) methods were adopted to investigate the inhibitory mechanism. These ingredients bonded with the intermediate to block the formation of norharman. Both experimental and calculated data of the ingredients were analyzed on their HAs inhibitory capacity. Our results provide a novel and valuable strategy to reduce HAs via a low additive level of medicinal and edible plants. And the correlation between experimental and calculated data could be applied to predict the inhibitory ability of inhibitors.