期刊
FOOD CHEMISTRY
卷 68, 期 3, 页码 299-308出版社
ELSEVIER SCI LTD
DOI: 10.1016/S0308-8146(99)00195-8
关键词
heterocyclic amines; amino-carbolines; imidazo-azaarenes; food mutagens; model system; meat juice; tryptophan; iron; creatinine
Common cooked meat and fish products contain heterocyclic amines. Lyophilised bovine meat juice of known composition has been studied in a model system to increase knowledge of the conditions leading to the formation of, especially, the amino-carboline-type heterocyclic amines. The reaction conditions included dry and aqueous heating (at 175 degrees C for 10 min or at 200 degrees C for 30 min) in open and closed vials, with the addition of iron(II)sulphate, creatinine, glucose or tryptophan. After dry-heating the meat juice at 200 degrees C for 30 min, AocC was clearly identified, together with traces of Trp-P-1 and Trp-P-2. The non-mutagenic beta-carbolines harman and norharman formed easily, and the yield increased with increasing temperature, absence of water and the addition of tryptophan. Other heterocyclic amines, e.g. IQx, MeIQx, and PhIP were also identified. Aqueous heating favoured IQx and MeIQx formation, while dry heating favoured PhIP formation. (C) 1999 Elsevier Science Ltd. All rights reserved.
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