Randel G, Balzer M, Grupe S, Drusch S, Kaina B, Platt K-L, Schwarz K
Department of Food Technology, Institute of Human Nutrition and Food Science, University of Kiel, Heinrich-Hecht-Platz 10, D-24118 Kiel, Germany.
Food Chem Toxicol. 2007 Nov;45(11):2245-53. doi: 10.1016/j.fct.2007.05.020. Epub 2007 Jun 2.
Heterocyclic aromatic amines (HAA) were systematically studied concerning their partition behavior in water/oil-systems and their thermostability in different animal derived fats and vegetable oils. Partitioning of IQx-compounds and PhIP in water/oil systems was found to depend on the polarity defined by the molecular structure and on the pH-value of the aqueous phase. In particular, beta-carbolines norharman and harman showed a significant strong lipophilic character at alkaline pH. After heating in frying fats at 130 degrees C, contents of IQx compounds and PhIP were reduced by more than 40% and after heating at 180 degrees C less than 10% of the HAA initial concentration was recovered. By contrast, norharman and harman were much more stable under equivalent conditions. The present study leads for the first time to the conclusion that degradation of HAA in frying fats strongly correlates to the type of frying fat and is promoted by lipid oxidation products. Firstly, addition of hydroperoxides to model oils lead to a decrease of HAA during storage at 40 degrees C. Secondly, stability of HAA correlated with the content of unsaturated fatty acids in the oil, which is indicative for the oxidative stability of the medium. Degradation of HAA by heat treatment was associated with a reduction of their mutagenic potential towards strain TA98 of Salmonella typhimurium.
对杂环芳香胺（HAA）在水/油体系中的分配行为及其在不同动物脂肪和植物油中的热稳定性进行了系统研究。发现IQx化合物和PhIP在水/油体系中的分配取决于分子结构定义的极性和水相的pH值。特别是，β-咔啉去甲哈尔满和哈尔满在碱性pH下表现出显著的强亲脂性。在130℃的煎炸油中加热后，IQx化合物和PhIP的含量降低了40%以上，在180℃加热后，回收的HAA初始浓度不到10%。相比之下，去甲哈尔满和哈尔满在同等条件下更稳定。本研究首次得出结论，煎炸油中HAA的降解与煎炸油的类型密切相关，并受到脂质氧化产物的促进。首先，向模型油中添加氢过氧化物会导致在40℃储存期间HAA含量降低。其次，HAA的稳定性与油中不饱和脂肪酸的含量相关，这表明了介质的氧化稳定性。通过热处理降解HAA与它们对鼠伤寒沙门氏菌TA98菌株的致突变潜力降低有关。
