Costa Mariana, Viegas Olga, Melo Armindo, Petisca Catarina, Pinho Olívia, Ferreira Isabel M P L V O
REQUIMTE, Servico de Bromatologia, Faculdade de Farmacia da Universidade do Porto, Porto, Portugal.
J Agric Food Chem. 2009 Apr 22;57(8):3173-9. doi: 10.1021/jf8035808.
The formation of heterocyclic aromatic amines (HAs) during barbecuing of sardines ( Sardina pilchardus ) and Atlantic salmon ( Salmo salar ) to various degrees of doneness and grilling conditions was evaluated by HPLC-diode array (DAD)/fluorescence (FLD) detection. Additionally, the influences of charcoal and electric heat sources on formation of HAs in grilled salmon were compared. With regard to sardine samples barbecued at 280-300 degrees C, "rare" samples produced nondetectable amounts of HAs, "medium" sardines presented IQ, MeIQx, PhIP, and AalphaC at levels of 1.9, 4.4, 3.3, and 2.0 ng/g, respectively, and "well done" sardines presented IQ, MeIQx, Trp-P-1, Trp-P-2, PhIP, AalphaC, and MeAalphaC at levels of 0.9, 2.2, 1.8, 8.2, 6.5, 17.7, and 10.6 ng/g, respectively. Different qualitative and quantitative profiles of HAs were observed in sardine and salmon samples cooked under similar conditions of temperature and doneness. Levels of 13.3, 3.5, 1.13, and 3.18 ng/g were obtained, respectively, for PhIP, AalphaC, MeAalphaC, and Glu-P-1 in salmon samples barbecued at 280-300 degrees C. The contents of HAs were significantly higher in these samples than in salmon samples barbecued at 180-200 degrees C or in the electric device. However, MeIQx content (0.5 ng/g) was lower in salmon samples barbecued at 280-300 degrees C than in the other samples.
通过高效液相色谱-二极管阵列（DAD）/荧光（FLD）检测，评估了沙丁鱼（ Sardina pilchardus ）和大西洋鲑鱼（ Salmo salar ）在不同熟度和烧烤条件下烤制过程中杂环芳香胺（HAs）的形成情况。此外，还比较了炭火和电热源对烤鲑鱼中HAs形成的影响。对于在280-300摄氏度下烤制的沙丁鱼样本，“生”样本未检测到HAs，“中等熟度”的沙丁鱼中IQ、MeIQx、PhIP和AαC的含量分别为1.9、4.4、3.3和2.0 ng/g，“熟透”的沙丁鱼中IQ、MeIQx、Trp-P-1、Trp-P-2、PhIP、AαC和MeAαC的含量分别为0.9、2.2、1.8、8.2、6.5、17.7和10.6 ng/g。在温度和熟度相似的条件下烹饪的沙丁鱼和鲑鱼样本中，观察到了不同的HAs定性和定量特征。在280-300摄氏度下烤制的鲑鱼样本中，PhIP、AαC、MeAαC和Glu-P-1的含量分别为13.3、3.5、1.13和3.18 ng/g。这些样本中HAs的含量明显高于在180-200摄氏度下烤制的鲑鱼样本或使用电子设备烤制的样本。然而，在280-300摄氏度下烤制的鲑鱼样本中，MeIQx含量（0.5 ng/g）低于其他样本。
