Solyakov A, Skog K
Department of Applied Nutrition and Food Chemistry, Centre for Chemistry and Chemical Engineering, Lund University, PO Box 124, SE-221 00, Lund, Sweden.
Food Chem Toxicol. 2002 Aug;40(8):1205-11. doi: 10.1016/s0278-6915(02)00054-6.
Chicken cooked under well-controlled conditions and commercial chicken products were screened for heterocyclic amines (HAs). Chicken samples were boiled, deep-fried, pan-fried, oven-roasted, cooked in an unglazed clay pot or in a roasting bag in the oven, and oven broiled. 2-amino-3,8-dimethylimidazo[4,5-f]quinoxaline (MeIQx), 2-amino-3,4,8-trimethylimidazo[4,5-f]quinoxaline (4,8-DiMeIQx), 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP), 1-methyl-9H-pyrido[3,4-b]indole (harman) and 9H-pyrido[3,4-b]indole (norharman) were identified in several samples. Chicken cooked at low temperatures contained low amounts of HAs. In pan-fried chicken breasts, MeIQx was detected in amounts below 2 ng/g, 4,8-DiMeIQx below 0.6 ng/g, and PhIP in amounts up to 38 ng/g. Harman and norharman were detected in almost all samples (below 15 ng/g). In skin from a commercially barbecued chicken, MeIQx, 4,8-DiMeIQx and PhIP were detected, while only traces of MeIQx were detected in the meat. MeIQx was detected in a commercial chicken flavour, 0.1 ng/ml. No HAs were detected in pan-fried chicken liver. The results show that the content of HAs in chicken cooked in various ways is low if prepared at low temperatures, and increases with increasing cooking temperature. PhIP formation seems to start accelerating at cooking temperatures around or above 200 degrees C. Colour development increases with cooking temperature, but no correlation with HA content was observed.
对在严格控制条件下烹制的鸡肉及市售鸡肉制品进行了杂环胺（HAs）筛查。鸡肉样品分别采用水煮、油炸、煎、烤箱烤制、用无釉陶罐烹制、用烤袋在烤箱中烹制以及烤箱炙烤等方式进行烹饪。在多个样品中鉴定出了2-氨基-3,8-二甲基咪唑并[4,5-f]喹喔啉（MeIQx）、2-氨基-3,4,8-三甲基咪唑并[4,5-f]喹喔啉（4,8-二甲基MeIQx）、2-氨基-1-甲基-6-苯基咪唑并[4,5-b]吡啶（PhIP）、1-甲基-9H-吡啶并[3,4-b]吲哚（哈尔满）和9H-吡啶并[3,4-b]吲哚（去甲哈尔满）。低温烹制的鸡肉中杂环胺含量较低。在煎制的鸡胸肉中，检测到MeIQx含量低于2纳克/克，4,8-二甲基MeIQx低于0.6纳克/克，PhIP含量高达38纳克/克。几乎在所有样品中都检测到了哈尔满和去甲哈尔满（低于15纳克/克）。在市售烤鸡的鸡皮中检测到了MeIQx、4,8-二甲基MeIQx和PhIP，而在鸡肉中仅检测到痕量的MeIQx。在一种市售鸡肉香精中检测到MeIQx，含量为0.1纳克/毫升。煎制的鸡肝中未检测到杂环胺。结果表明，若在低温下制备，以各种方式烹制的鸡肉中杂环胺含量较低，且随着烹饪温度的升高而增加。PhIP的形成似乎在烹饪温度达到或高于200摄氏度左右时开始加速。颜色的变化随烹饪温度的升高而增加，但未观察到与杂环胺含量的相关性。
