Persson Elna, Sjöholm Ingegerd, Skog Kerstin
Department of Applied Nutrition and Food Chemistry, Center for Chemistry and Chemical Engineering, Lund University, P.O. Box 124, SE-221 00 Lund, Sweden.
J Agric Food Chem. 2003 Jul 16;51(15):4472-7. doi: 10.1021/jf021089q.
Mutagenic/carcinogenic heterocyclic amines (HAs) are formed in the crust during the cooking of meat. The influence of cooking loss, time, and temperature on the formation of HAs was investigated in fried beefburgers. 2-Amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP), 2-amino-3,8-dimethylimidazo[4,5-f]quinoxaline (MeIQx), and 2-amino-3,4,8-trimethylimidazo[4,5-f]quinoxaline (4,8-DiMeIQx) were identified in all samples. The amounts of PhIP, MeIQx, and 4,8-DiMeIQx increased with increasing cooking time, and this effect was significant for all three HAs. The pan temperature had a significant effect on the formation of PhIP and 4,8-DiMeIQx. The addition of NaCl/sodium tripolyphosphate to the beefburgers reduced the cooking loss and decreased the formation of PhIP, MeIQx, and 4,8-DiMeIQx. This decrease was significant for MeIQx and 4,8-DiMeIQx. The results clearly show that it is possible to modify cooking practices to minimize the formation of HAs.
致突变/致癌性杂环胺（HAs）在肉类烹饪过程中于表面形成。本研究在煎制牛肉饼过程中，考察了烹饪损失、时间和温度对HAs形成的影响。在所有样品中均鉴定出2-氨基-1-甲基-6-苯基咪唑并[4,5-b]吡啶（PhIP）、2-氨基-3,8-二甲基咪唑并[4,5-f]喹喔啉（MeIQx）和2-氨基-3,4,8-三甲基咪唑并[4,5-f]喹喔啉（4,8-二甲基MeIQx）。PhIP、MeIQx和4,8-二甲基MeIQx的含量随烹饪时间的增加而增加，且对所有这三种HAs而言，这种影响均显著。平底锅温度对PhIP和4,8-二甲基MeIQx的形成有显著影响。向牛肉饼中添加氯化钠/三聚磷酸钠可减少烹饪损失，并降低PhIP、MeIQx和4,8-二甲基MeIQx的形成。这种降低对MeIQx和4,8-二甲基MeIQx而言是显著的。结果清楚表明，改变烹饪方式以尽量减少HAs的形成是可行的。
