Department of Food Science and Technology, Faculty of Agro-Industry, Kasetsart University, Bangkok 10900, Thailand.
Meat Sci. 2011 Jun;88(2):227-33. doi: 10.1016/j.meatsci.2010.12.025. Epub 2010 Dec 23.
Heterocyclic amines (HCAs) are produced in meats cooked at high temperature, which are potent mutagens and a risk factor for human cancers. The aim of this study was to estimate the amount of HCAs in some commonly consumed ready-to-eat (RTE) meat products. The RTE products were purchased from a local grocery store, and HCA were analyzed using an analytical method based on solid-phase extraction followed by HPLC. The primary HCAs in these samples were PhIP (2-amino-1-methyl-6-phenylimidazo [4,5-b]pyridine) (not detected-7.9 ng/g) and MeIQx (2-amino-3,8-dimethylimidazo [4,5-f]quinoxaline) (not detected-3.6 ng/g). Products ranked in order of increasing total HCA content: pepperoni (0.05 ng/g)<hot dogs and deli meat products (0.5 ng/g)<fully cooked bacon (1.1 ng/g)<rotisserie chicken meat (1.9 ng/g)<rotisserie chicken skin (16.3 ng/g). We believed that cooking conditions and ingredients influenced the level of HCAs in these RTE products and concluded that consumption of RTE meat products contributes very little to HCA intake. Results from this study can be used in risk assessment study to estimate human exposure to HCAs due to food consumption.
杂环胺（HCAs）是在高温烹饪的肉类中产生的，它们是强力的诱变剂，也是人类癌症的风险因素。本研究旨在估计一些常见的即食（RTE）肉类产品中 HCAs 的含量。这些 RTE 产品从当地杂货店购买，使用基于固相萃取和 HPLC 的分析方法来分析 HCA。这些样品中的主要 HCAs 是 PhIP（2-氨基-1-甲基-6-苯基咪唑并[4,5-b]吡啶）（未检出-7.9ng/g）和 MeIQx（2-氨基-3,8-二甲基咪唑并[4,5-f]喹喔啉）（未检出-3.6ng/g）。按照总 HCA 含量的顺序排列：辣香肠（0.05ng/g）<热狗和熟食肉产品（0.5ng/g)<全熟培根（1.1ng/g)<烤鸡（1.9ng/g)<烤鸡皮（16.3ng/g）。我们认为烹饪条件和成分会影响这些 RTE 产品中 HCAs 的水平，并得出结论，即食用 RTE 肉类产品对 HCA 的摄入量贡献很小。本研究的结果可用于风险评估研究，以估计人类因食物消费而接触 HCAs 的情况。
