期刊
FRESENIUS JOURNAL OF ANALYTICAL CHEMISTRY
卷 366, 期 4, 页码 375-378出版社
SPRINGER VERLAG
DOI: 10.1007/s002160050076
关键词
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Heterocyclic aromatic amines (HAs) are potential cancerogens found in heated meat and fish. From the precursors creatin/ine amino acids and carbohydrates the HAs are formed in very complex reactions at high temperatures. The concentration in meat is very low and the analysis especially the clean-up is critical due to the complex meat matrix. The concentrations in heated meat are in the low ng/g range, With increasing time of heating and the temperature the concentration of the HAs (MeIQx, IQ, 4,8-DiMeIQx, PhIP) can increase from 0 to 5 ng/g at 140 degrees C for 15 min to 20 to 40 ng/g at 220 degrees C for 35 min. MeIQ is formed at a significant lower amount.
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