Skog Kerstin
Department of Applied Nutrition and Food Chemistry, Center for Chemistry and Chemical Engineering, Lund University, PO Box 124, SE-221 00 Lund, Sweden.
J Chromatogr B Analyt Technol Biomed Life Sci. 2004 Mar 25;802(1):39-44. doi: 10.1016/j.jchromb.2003.11.016.
Heterocyclic amines (HCAs) are a group of compounds formed when protein-rich foods, such as meat or fish, are prepared under normal cooking conditions, such as frying, grilling, or broiling. To evaluate and estimate the risks associated with HCAs contained in the diet, it is important to determine the levels in cooked foods, and the levels of HCAs and metabolites in the body. HCAs are normally found at low amounts in a complex matrix, which necessitates a good purification method and a sensitive detection system. The objective of this review was to briefly present the current knowledge on the use of Blue Cotton, Blue Rayon and Blue Chitin in the analysis of HCAs.
杂环胺（HCAs）是在正常烹饪条件下（如油炸、烧烤或炙烤）制备富含蛋白质的食物（如肉类或鱼类）时形成的一组化合物。为了评估和估计与饮食中所含杂环胺相关的风险，确定熟食中的含量以及体内杂环胺和代谢物的含量非常重要。杂环胺通常在复杂基质中含量较低，这就需要一种良好的纯化方法和灵敏的检测系统。本综述的目的是简要介绍目前关于蓝棉、蓝人造丝和蓝甲壳素在杂环胺分析中的应用的知识。
