College of Food Science and Technology, Henan University of Technology , Zhengzhou, China.
Food Addit Contam Part B Surveill. 2020 Sep;13(3):193-199. doi: 10.1080/19393210.2020.1759701. Epub 2020 May 3.
The beta-carbolines norharman and harman, two heterocyclic aromatic amines with potential mutagenicity, have been determined in vegetable oils. Identification and analysis were carried out by ultra-performance liquid chromatography-triple quadrupole tandem mass spectrometry (UPLC-MS/MS). In 88 samples analysed, the concentrations of norharman and harman were < LOD to 336.22 ng/g and < LOD to 505.14 ng/g, respectively. A high variability of norharman and harman levels among different oil types was observed. Sesame-, flaxseed-, sunflower seed-, peanut- and rapeseed oils were most contaminated. Both -carbolines were most likely formed during roasting of the oilseeds. Oil consumption, especially of oils obtained after roasting of the seeds, was a major dietary source of the -carbolines norharman and harman. Under existing oil risk factors, this investigation contributes to the unprecedented and essential information for dietary assessments associated with oil consumption.
β-咔啉类化合物诺拉汉和哈尔曼是两种具有潜在致突变性的杂环芳香胺，已在植物油中被检测到。通过超高效液相色谱-三重四极杆串联质谱法（UPLC-MS/MS）进行了鉴定和分析。在所分析的 88 个样本中，诺拉汉和哈尔曼的浓度分别为<LOD 至 336.22ng/g 和<LOD 至 505.14ng/g。不同类型油之间的诺拉汉和哈尔曼水平存在高度变异性。芝麻油、亚麻籽油、葵花籽油、花生油和油菜籽油污染最严重。两种β-咔啉类化合物很可能是在油籽烘烤过程中形成的。食用油的消费，尤其是经过种子烘烤后获得的油的消费，是β-咔啉类化合物诺拉汉和哈尔曼的主要膳食来源。在现有的油类风险因素下，这项调查为与油类消费相关的饮食评估提供了前所未有的重要信息。
