期刊
FOOD AND CHEMICAL TOXICOLOGY
卷 62, 期 -, 页码 653-660出版社
PERGAMON-ELSEVIER SCIENCE LTD
DOI: 10.1016/j.fct.2013.09.036
关键词
Heterocyclic aromatic amines; HAA; Beef; Mutagens in food; Cancinogens in food; In vitro digestion
资金
- Polish Ministry of Science and Higher Education, Iuventus Plus, Warsaw, Poland [NR0547/IP1/2011/71]
During grilling of the roast beef the following heterocyclic aromatic amines were found: IQ = 200.6 ng MeIQx = 719.8 ng 100 g(-1), MeIQ = 532.9 ng 100 g(-1), 4.8-diMeIQx = 755.4 ng 100 g(-1), norharmane = 507.0 ng 100 g(-1), harmane = 1952.6 ng 100 g(-1), Phe-P 1 = 263.7 ng 100 g(-3), Trp-P 2 = 559.2 ng 100 g(-1), PhIP = 1179.8 ng 100 g(-1) and A alpha C = 51.7 ng 100 g(-1). Their content was tested by using the method based on alkaline hydrolysis of the sample and the method based on solvent extraction of the grilled meat samples at different temperatures (without hydrolysis). The study showed that the heterocyclic aromatic amines produced during the grilling of beef are in a free form and chemically or physicochemically bonded. The chemical forms of HAA formed in food have never been studied. For the purpose of the partial confirmation that HAA may be chemically or physico-chemically bonded, grilled beef samples were digested in vitro in model segments of the human digestive tract. Digestive enzymes, particularly proteolytic enzymes caused a statistically significant increase of free HAA determined by using solvent extraction without prior chemical hydrolysis of the sample. (C) 2013 Elsevier Ltd. All rights reserved.
作者
我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。
推荐
暂无数据