期刊
FOOD CHEMISTRY
卷 120, 期 2, 页码 463-473出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2009.10.039
关键词
Food analysis; Azaarenes; Heterocyclic amines; Onion; Garlic; SPE; HPLC
The effect of onion and garlic on the formation of heterocyclic amines (HAs, aminoazaarenes) and azaarenes (aza-PAHs) was evaluated by comparing the concentrations of several compounds in meat and gravy samples, obtained from three pork dishes prepared in the presence and absence of these spices. The concentrations of individual HAs (8-MeIQx, MeIQ, 4,8-DiMeIQx, PhIP) were from 0.5 ng g(-1) to 10.5 ng g(-1) of meat and of azaarenes (benzo[a]acridine, benzo[c]acridine, dibenzo[a,c]acridine, dibenzo[a j]acridine and dibenzo[a,h]acridine) - from 0.06 ng g(-1) to 0.99 ng g(-1). The addition of onion (30 g/100 g of meat) in the dishes investigated, caused a decrease in heterocyclic amines concentration (considering total contents in meat and gravy) in the range of 31-49% and of azaarenes by 21-48%. Garlic (15 g/100 g of meat) lowered the concentration of HAs by 26-36% and azaarenes by 33-40%; the changes in concentrations caused by these spices were different for particular compounds. Components of onion and garlic intensify the extraction of heterocyclic amines and azaarenes from meat in gravy, (C) 2009 Elsevier Ltd. All rights reserved.
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