前体物含量对杂环胺形成的影响

将牛、猪、羊、鸡、鸭和鹅肉分别在200℃下煎烤10 min,分析其原料肉中前体物的含量与加工肉制品中杂环胺的形成量,以探讨不同动物原料肉中杂环胺的形成量及原料肉中前体物的含量对杂环胺形成的影响。结果表明,6种原料肉中前体物含量差异较大,肌酸与葡萄糖的摩尔浓度比在0.89～9.84之间。加工肉制品中共检测出10种杂环胺,其中9H-吡啶并3,4-b]吲哚(Norharman)与1-甲基-9H-吡啶并3,4-b]吲哚(Harman)在加工肉品中含量最高,分别在10.90～24.16 ng/g与4.64～14.04 ng/g之间。而2-氨基-3,8-二甲基咪唑并4,5-f]喹喔啉(MeIQx)在牛肉中形成量较高,达3.55 ng/g,2-氨基-1-甲基-6-苯基-咪唑并4,5-b]吡啶(PhIP)在禽肉中易于产生,其中鸡肉中含量最高,达15.26 ng/g。PhIP与肌酸和葡萄糖的摩尔浓度比存在相关性(P<0.05),随着葡萄糖浓度的增高,PhIP的形成量减少。

Study on Effect of Precursor Composition on the Formation of Heterocyclic Aromatic Amines

The meat pieces of following animals species,beef,pork,mutton,chicken,duck and goose were pan fried at 200 ℃ for 10 min to study the occurrence of HAAs in fried meat of various animal species and the effect of precursor composition in raw meat on the formation of HAAs in pan fried meat.The composition of precursor(free amino acids,creatine and glucose) was examined in raw meat and the HAAs were detected in pan fried meat.Results showed that great differences were found between the precursor content,both between the animal species and within any species.The molar ratio of total creatine/glucose was from 0.89 up to 9.84.Ten HAAs were detected in pan fried meat.9H-pyridoindole(Norharman) and 1-methyl-9H-pyrido indole(Harman) were detected at high levels in cooked meat,the concentrations of the two compounds ranged from 10.90 ng/gup to 24.16 ng/g and from 4.64 ng/g to 14.04 ng/g respectively.2-amino-3,8-dimethyl-imidazo quinoxaline(MeIQx) was detected in amounts up to 3.55 ng/g in beef.2-amino-1-methyl-6-phenylimidazo-pyridine(PhIP) was formed easily in poultry,the content of PhIP in chicken was up to 15.26 ng/g.A significant linear correlation only existed between PhIP and the molar ratio of total creatine/glucose(P<0.05),the increased glucose contents reduced the concentrations of PhIP.