This study aims to investigate the inhibition of myricetin on heterocyclic aromatic amines (HAAs) formation in glucose/creatine (creatinine)/amino acid simulated system and Cantonese mooncakes, and elucidate the mechanism by which myricetin inhibits HAAs and analyze its impact on sensory quality of mooncakes. Results demonstrated 0.2 mmol myricetin inhibited six HAAs by 43.7 % to 85.6 % in simulated system. The significant scavenging effect of myricetin on HAAs intermediates and free radicals suggested that it inhibits HAAs formation by forming adducts with Strecker aldehydes, thereby reducing small molecule aldehydes and scavenging free radicals. In Cantonese mooncakes, 0.5 % myricetin inhibited nine HAAs formation by 54.4 % to 81.8 %. The presence of myricetin-phenylacetaldehyde adducts confirmed myricetin inhibited HAAs formation by capturing reactive intermediates. Importantly, 0.2 % myricetin enhanced umami and richness without compromising their texture in mooncakes. This research provides a theoretical foundation and technical support for developing strategies to effectively inhibit HAAs generation, thus advancing food safety.

中文翻译：

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杨梅素对广式月饼杂环芳香胺形成及感官品质的影响


本研究旨在探讨杨梅素对葡萄糖/肌酸（肌酐）/氨基酸模拟系统和广式月饼中杂环芳香胺 （HAAs） 形成的抑制作用，阐明杨梅素抑制 HAAs 的机制并分析其对月饼感官品质的影响。结果表明，在模拟系统中，0.2 mmol 杨梅素对 6 种 HAA 的抑制率为 43.7% 至 85.6%。杨梅素对 HAAs 中间体和自由基的显著清除作用表明，它通过与 Strecker 醛形成加合物来抑制 HAAs 的形成，从而减少小分子醛和清除自由基。在广式月饼中，0.5% 杨梅素抑制了 54.4% 至 81.8% 的 9 个 HAA 形成。杨梅素-苯乙醛加合物的存在证实杨梅素通过捕获反应性中间体抑制 HAAs 的形成。重要的是，0.2% 杨梅素增强了鲜味和浓郁度，而不会影响月饼的质地。本研究为制定有效抑制 HAAs 生成的策略提供了理论基础和技术支持，从而促进了食品安全。