The aim of this study was to investigate the inhibitory effect of non-precursors amino acids (histidine, leucine, proline and methionine) which have advantages of safety, inexpensiveness and high standardization on the formation of β-carbolines in roast beef patties and glucose/creatine/creatinine/tryptophan model system, and the possible pathway of inhibition by monitoring the scavenging of free radicals by electron paramagnetic resonance (EPR) spectroscopy and the consumption of tryptophan by HPLC in a glucose/tryptophan model system. Almost all amino acids can inhibit β-carbolines in roast beef patties (up to 80.62%) and model system (up to 67.01%). Histidine showed an excellent alkyl radical scavenging ability (up to 82.59%) and a highly competitive inhibition ability (up to 65.60%) against β-carbolines generation. The corresponding abilities of leucine and methionine were less remarkable. Proline could only suppress β-carbolines through competitive inhibition. The results could shed light on the reduction of β-carbolines during meat processing.

这项研究的目的是研究非前体氨基酸（组氨酸，亮氨酸，脯氨酸和蛋氨酸）的抑制作用，这些氨基酸具有安全性，便宜性和高标准化性，对烤牛肉肉饼和葡萄糖/脂肪中的β-咔啉的形成具有抑制作用。肌酸/肌酸酐/色氨酸模型系统，以及通过监控葡萄糖通过电子顺磁共振（EPR）清除自由基和通过HPLC在葡萄糖/色氨酸模型系统中消耗色氨酸的可能抑制途径。几乎所有氨基酸都可以抑制烤牛肉肉饼中的β-咔啉（高达80.62％）和模型系统（高达67.01％）。组氨酸显示出优异的清除烷基自由基的能力（高达82.59％）和对β-咔啉生成的高度竞争性抑制能力（高达65.60％）。亮氨酸和蛋氨酸的相应能力较差。脯氨酸只能通过竞争性抑制来抑制β-咔啉。该结果可以揭示肉类加工过程中β-咔啉的减少。