Potential sources of carcinogenic heterocyclic amines in Chinese mutton shashlik

被引：48

作者：

Sun, Li ^{[1
,2
]}

Zhang, Feng ^{[1
]}

Yong, Wei ^{[1
]}

Chen, Si ^{[1
]}

Yang, Min-Li ^{[1
]}

Ling, Yun ^{[1
]}

Chu, Xiaogan ^{[1
]}

Lin, Jin-Ming ^{[2
,3
]}

机构：

[1] Chinese Acad Inspect & Quarantine, Inst Food Safety, Beijing 100123, Peoples R China

[2] Chinese Acad Sci, State Key Lab Environm Chem & Ecotoxicol, Res Ctr Ecoenvironm Sci, Beijing 100085, Peoples R China

[3] Tsinghua Univ, Key Lab Bioorgan Phosphorus Chem & Chem Biol, Dept Chem, Beijing 100084, Peoples R China

来源：

FOOD CHEMISTRY | 2010年 / 123卷 / 03期

关键词：

Heterocyclic aromatic amine; Mutton shashlik; CHROMATOGRAPHY-MASS SPECTROMETRY; SOLID-PHASE EXTRACTION; LIQUID-CHROMATOGRAPHY; GAS-CHROMATOGRAPHY; AROMATIC-AMINES; MEAT EXTRACTS; MODEL SYSTEMS; COOKED FOODS; ELECTROCHEMICAL DETECTION; QUANTIFICATION;

D O I：

10.1016/j.foodchem.2010.05.019

中图分类号：

O69 [应用化学];

学科分类号：

070301 [无机化学];

摘要：

Heterocyclic amines (HAS) are formed in muscle meat during its cooking under ordinary conditions. In this work, we measured the concentration of 15 kinds of heterocyclic aromatic amines (HAAs) in mutton shashlik which is one of the most popular dishes in China and provided the basis for efforts to quantify dietary exposure to these compounds. Five mutton shashliks bought in market were determined and the concentrations of Harman, Norharman, DMIP, PhIP and A alpha C were 0.40-1.36, 0.07-0.50, 0.73-65.07, 0.90-25.62, and 0.39-2.13 ng/g, respectively. The mimic experiments have been carried out in an oven to investigate the influence of time, temperature, flavours, and area of heating surface on the formation of HAAs in ground mutton roasted. The levels of HAAs in cooked meat are highly dependent on the cooking time and temperature and increased with the area of heating surface. Meanwhile, flavours have a different impact because of their various characters. (C) 2010 Elsevier Ltd. All rights reserved.

引用

页码：647 / 652

页数：6

共 29 条

[1]

Ultra-performance liquid chromatography-tandem mass spectrometry for the analysis of heterocyclic amines in food [J].