FLAVONE INHIBITS MUTAGEN FORMATION DURING HEATING IN A GLYCINE CREATINE GLUCOSE MODEL SYSTEM

被引：16

作者：

LEE, H ^{[1
]}

JIAAN, CY ^{[1
]}

TSAI, SJ ^{[1
]}

机构：

[1] NATL CHUNG HSING UNIV,INST FOOD SCI,TAICHUNG,TAIWAN

来源：

FOOD CHEMISTRY | 1992年 / 45卷 / 04期

关键词：

D O I：

10.1016/0308-8146(92)90152-R

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

2-Amino-3,8-dimethylimidazo[4,5-f]quinoxaline (MelQx) and 2-amino-3,7,8-trimethylimidazo[4,5-f] quinoxaline (7,8-DiMelQx) were formed in a glycine/creatine/glucose model system. Addition of flavone into this model mixture gave a dose-related inhibition of mutagen formation. Furthermore, the major mutagenic fractions of basic extracts from the heated model mixture, with or without flavone, were purified and analysed by high-performance liquid chromatography. The 10-mu-mol flavone was present during heating in the model mixture and the mutagenic activities of MelQx and 7,8-DiMelQx were lowered by 31.3 and 27.8%, respectively. The inhibitory effects of flavone in the heated model system are possibly attributable to the reduction of the formation of Maillard reaction products. The findings may be a useful means for reducing the formation of mutagens of the 2-amino-3-methylimidazo[4,5-f]quinoline (IQ) type during food processing.

引用

页码：235 / 238

页数：4

共 20 条

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