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Objective To investigate the generation pattern of heterocyclic amines (HAs) and advanced glycation end products (AGEs) in plant hamburger meat under different thermal processing conditions. Methods ultra performance liquid chromatography-tandem mass spectrometry (UPLC-MS/MS) was used to analysed the effects of different treatments (uncooked, steamed and grilled), grilling temperatures (160, 180, 200 °C), and grilling times (4, 8, 12 min) on the content of free HAs and AGEs, bound HAs and AGEs, and amino acids in the plant hamburger meat. AGEs and amino acid content of plant hamburger meat, and investigate the simultaneous generation of free and bound HAs and AGEs in plant hamburger meat under different thermal processing conditions using principal component analysis (PCA). Results The results of PCA showed that the highest levels of free HAs and AGEs and bound HAs were found in plant hamburger meat under 200 °C/12 min roasting condition in the roasted sample group. A total of (11.44±2.68) ng/g of total free HAs, (80.24±9.56) ng/g of total bound HAs, (1.99±0.29) μg/g of total free AGEs and (46.00±4.00) μg/g of total bound AGEs were detected in the raw hamburger meat. Compared with raw plant hamburger meat, there was an increase in bound Nε-carboxyethyl-lysine (CELs) and a smaller difference in free AGEs and HAs in steamed plant hamburger meat. There was a significant increase in hazardous material content after steaming and roasting (200 °C, 12 min), which increased by 191.83%, 164.38%, 218.59% and 15.70%, respectively, as compared to the blank group. During roasting, the free and bound HAs, free AGEs in plant hamburger meat showed a increase with the increase of roasting temperature and time. The total amount of free and bound HAs and free AGEs increased by 79.14%, 23.38% and 88.05%, respectively, under the conditions of roasting temperature of 180 °C and roasting time of 4-12 min; under the condition of roasting time of 8 min, the content of hazards in plant hamburger meat at roasting temperature of 200 °C compared with that at 160 °C increased by 61.28%, 34.82% and 67.93%, respectively. Conclusion Different treatments and thermal processing conditions has significant effects on the generation of HAs and AGEs, which increase with the increase of roasting temperature and the prolongation of roasting time in plant hamburger meat. This study aims to provide theoretical and experimental basis for the reduction and control of HAs and AGEs in thermal processing of plant hamburger meat.
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| 科 Family | 属数 Number of genus | 种数 Number of species | 占总种数比例 Percentage of total species (%) | 属 Genus | 种数 Number of species | 占总种数比例 Percentage of total species (%) |
|---|---|---|---|---|---|---|
| 鹅膏菌科Amanitaceae | 2 | 11 | 5.26 | 鹅膏菌属 Amanita | 10 | 4.78 |
| 小菇科 Mycenaceae | 2 | 12 | 5.74 | 丝盖伞属 Inocybe | 5 | 2.39 |
| 多孔菌科 Polyporaceae | 8 | 14 | 6.70 | 蜡蘑属 Laccaria | 5 | 2.39 |
| 红菇科 Russulaceae | 3 | 23 | 11.00 | 小皮伞属 Marasmius | 6 | 2.87 |
| 小菇属 Mycena | 11 | 5.26 | ||||
| 光柄菇属 Pluteus | 5 | 2.39 | ||||
| 红菇属 Russula | 17 | 8.13 | ||||
| 栓菌属 Trametes | 5 | 2.39 |
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