Unraveling the relationships between processing conditions and PhIP formation in chemical model system and roast pork patty via principal component analysis

Qi Chen; Yan Xu; Hao Dong; Weidong Bai; Xiaofang Zeng

doi:10.1016/j.fochx.2024.101404

Unraveling the relationships between processing conditions and PhIP formation in chemical model system and roast pork patty via principal component analysis

Food Chem X. 2024 Apr 20:22:101404. doi: 10.1016/j.fochx.2024.101404. eCollection 2024 Jun 30.

Authors

Qi Chen¹, Yan Xu¹, Hao Dong^{1

2

3}, Weidong Bai^{1

2

3}, Xiaofang Zeng^{1

2

3}

Affiliations

¹ College of Light Industry and Food Sciences, Academy of Contemporary Agricultural Engineering Innovations, Zhongkai University of Agriculture and Engineering, Guangzhou, Guangdong 510225, China.
² Guangdong Provincial Key Laboratory of Lingnan Specialty Food Science and Technology, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China.
³ Key Laboratory of Green Processing and Intelligent Manufacturing of Lingnan Specialty Food, Ministry of Agriculture, Guangzhou 510225, China.

Abstract

2-amino-1-methyl-6-phenylimidazole [4,5-b] pyridine (PhIP) is one of the higher levels of HAAs produced in protein foods during heating. The effects of heating temperature, time, and concentration of precursors on PhIP and related substances in the chemical model system and roast pork patty were studied using HPLC-Q-Orbitrap-HRMS and GC-MS. Results showed that the heating temperature, time, and concentration of four precursors significantly affected PhIP and its related substances (P < 0.05) in the chemical model system. Among them, PhIP production was greatest when heating at 200 min with 220 °C, and the concentrations of phenylalanine, creatinine, glucose, and creatine added were 10, 20, 20, and 20 mmol/L, respectively. Moreover, as the fat proportion of roast pork patties increased, PhIP and its intermediate-phenylacetaldehyde concentrations increased substantially (P < 0.05). PCA results showed that the samples of PhIP and related substances gradually dispersed as the temperature and time increased, and there were obvious effects among them.

Keywords: 2-amino-1-methyl-6-phenylimidazole [4; 5-b] pyridine (PhIP); GC–MS; HPLC-Q-Orbitrap-HRMS; Heating condition; Roast pork patty.