Heterocyclic aromatic amines in meat products consumed in China

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• 作者：Han Pan (1)
  Zhenyu Wang (1)
  Haitao Guo (1)
  Na Ni (1)
  Dequan Zhang (1)
  
• 关键词：heterocyclic aromatic amine ; China ; dry meat ; sauced meat ; region
• 刊名：Food Science and Biotechnology
• 出版年：2014
• 出版时间：December 2014
• 年：2014
• 卷：23
• 期：6
• 页码：2089-2095
• 全文大小：265 KB
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• 作者单位：Han Pan (1)
  Zhenyu Wang (1)
  Haitao Guo (1)
  Na Ni (1)
  Dequan Zhang (1)
  
  1. Institute of Agro-Products Processing Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing, 100193, China
  
• ISSN：2092-6456

文摘

Heterocyclic aromatic amines (HAAs) formed in cooked muscle foods are recognized as mutagenic and carcinogenic compounds. A total of 9 nine HAAs were analyzed in 34 meat products consumed in China. The total HAAs content in all meat products ranged from 4.14 to 108.80 ng/g. Dry and sauced meats contained higher concentration of total HAAs than other kinds of meat products. Samples from East and Northwest China showed higher concentrations of total HAAs than samples from other regions. The most common specific HAAs, harman and norharman, were detected in all meat samples at levels of 1.09-3.97 and 1.19-2.30 ng/g, respectively. Concentrations of MeIQx, PhIP, 4, 8-DiMeIQx, and AαC were much lower. MeAαC (n=8), IQ (n=15), and Trp-P-2 (n=23) were detected in some samples.