Oz Fatih, Oz Emel, Aoudeh Eyad, Abd El-Aty A M, Zeng Maomao, Varzakas Theodoros
Department of Food Engineering, Faculty of Agriculture, Ataturk University, Erzurum 25240, Turkey.
Department of Medical Pharmacology, Medical Faculty, Ataturk University, Erzurum 25240, Turkey.
Foods. 2021 May 31;10(6):1247. doi: 10.3390/foods10061247.
Herein, the presence of heterocyclic aromatic amines (HAAs) in 24 different commercial ultra-high temperature processed (UHT) milk types was investigated. The dry matter and pH values of the samples were also determined. The milk types showed significant differences ( < 0.01) regarding the dry matter, pH values, and individual HAAs and total HAAs. The milk sample dry matter and pH values were in the range of 8.56-13.92% and 6.66-6.91, respectively. The growing up milk samples had the highest dry matter and pH values. While no significant correlation between the total HAAs and dry matter was found, a negative correlation ( < 0.01) between the total HAAs and pH value was determined. Among the tested HAAs, five compounds, (IQx (up to 0.06 ng), IQ (up to 0.10 ng), MeIQx (up to 0.55 ng), MeIQ (up to 1.97 ng), and PhIP (up to 0.39 ng)) were quantified in the samples. The average total HAAs of the samples ranged from 0.13 to 0.67 ng; however, one milk sample (200 mL) contained between 10.10 and 53.35 ng total HAAs. Therefore, it was shown that protein fortification and lactose hydrolysis substantially increased the formation of HAAs in UHT milk.
在此，对24种不同的市售超高温灭菌（UHT）牛奶中杂环芳香胺（HAA）的存在情况进行了研究。还测定了样品的干物质和pH值。这些牛奶类型在干物质、pH值、单个HAA和总HAA方面存在显著差异（<0.01）。牛奶样品的干物质和pH值范围分别为8.56 - 13.92%和6.66 - 6.91。成长型牛奶样品的干物质和pH值最高。虽然未发现总HAA与干物质之间存在显著相关性，但确定了总HAA与pH值之间存在负相关（<0.01）。在所测试的HAA中，有五种化合物（IQx（最高0.06 ng）、IQ（最高0.10 ng）、MeIQx（最高0.55 ng）、MeIQ（最高1.97 ng）和PhIP（最高0.39 ng））在样品中被定量。样品的平均总HAA范围为0.13至0.67 ng；然而，一个牛奶样品（200 mL）的总HAA含量在10.10至53.35 ng之间。因此，结果表明蛋白质强化和乳糖水解会大幅增加UHT牛奶中HAA的形成。
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