Department of Food Science and Biotechnology, Dongguk University-Seoul, Seoul, Republic of Korea.
J Toxicol Environ Health A. 2010;73(21-22):1599-609. doi: 10.1080/15287394.2010.511585.
The aim of this study was to evaluate the effects of cooking temperature, time, and water content on the formation of heterocyclic amines (HCA) in roasted pork and mackerel using a kinetic model. The levels of 2-amino-6-methyldipiryd[1,2-a:3',2'-d]imidazole (Glu-p-1), 1-methyl-9H-pyrido[4,3-b]-indol (harman), 9H-pyrido[4,3-b]-indol (norharman), and 2-amino-1-methyl-6-phenylimidazo [4,5-b] pyridine (PhIP) in pork and mackerel rose with increasing cooking temperature and time. The concentration of PhIP ranged from 6 to 54 ng/g in roasted pork and was the HCA most sensitive to cooking temperature and time. In the roasted mackerel, levels of harman and norharman increased markedly at 230°C. The kinetics of HCA generation followed first-order reaction (A = A(0) × e(-kt)). In roasted pork, activation enthalpies (ΔH) ranged from 10.3 to 41.6 kJ/mol, whereas in roasted mackerel, ΔH ranged from 12.3 to 49.3 kJ/mol. The activation entropies (ΔS) were less than zero for all HCA, ranging from -159 to -309 kJ/mol-K. The data of the kinetic parameters may be used to predict the formation and temperature sensitivity of HCA in roasted pork and mackerel.
本研究旨在利用动力学模型评估烹饪温度、时间和含水量对烤猪肉和鲭鱼中杂环胺（HCA）形成的影响。采用动力学模型评估了烹饪温度、时间和含水量对烤猪肉和鲭鱼中杂环胺（HCA）形成的影响。随着烹饪温度和时间的增加，猪肉和鲭鱼中 2-氨基-6-甲基二吡啶并[1,2-a:3',2'-d]咪唑（Glu-p-1）、1-甲基-9H-吡啶并[4,3-b]吲哚（harman）、9H-吡啶并[4,3-b]吲哚（norharman）和 2-氨基-1-甲基-6-苯基咪唑[4,5-b]吡啶（PhIP）的水平均升高。PhIP 在烤猪肉中的浓度范围为 6-54ng/g，是对烹饪温度和时间最敏感的 HCA。在烤鲭鱼中，230°C 时 harman 和 norharman 的水平显著增加。HCA 的生成动力学符合一级反应（A=A(0)×e(-kt)）。在烤猪肉中，活化焓（ΔH）范围为 10.3-41.6kJ/mol，而在烤鲭鱼中，ΔH 范围为 12.3-49.3kJ/mol。所有 HCA 的活化熵（ΔS）均小于零，范围为-159 至-309kJ/mol-K。动力学参数的数据可用于预测烤猪肉和鲭鱼中 HCA 的形成和温度敏感性。
