Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia.
Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia; Laboratory of Food Safety and Food Integrity, Institute of Tropical Agriculture and Food Security, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia.
Food Chem. 2022 Aug 1;384:132372. doi: 10.1016/j.foodchem.2022.132372. Epub 2022 Feb 10.
A combination of chemical model system with kinetics study was used to investigate the simultaneous formation of heterocyclic amines (HCAs) and polycyclic aromatic hydrocarbons (PAHs). Heating a mixture of phenylalanine, creatinine, and glucose at a commonly practiced household cooking time and temperature successfully differentiated the rate formation (k) of HCAs and PAHs. The good fit suggested that the simultaneous formation was an endothermic bimolecular reaction, and followed the first-order model. The rate formation (k) of HCAs and PAHs significantly increased with increasing heating time and temperature. Only 2-amino-3,4-dimethylimidazo[4,5-f]quinoline (MeIQ) and 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP) showed degradation rate (k) at higher heating temperatures of 210 °C and 240 °C respectively. Increasing phenylalanine concentration increased the possibility of higher HCAs and PAHs formation. The activation energy (Ea) showed that heating phenylalanine mixture resulted in higher rate of formation of 2-amino-3-methylimidazo[4,5-f]quinoline (IQ) and benzo[b]fluoranthen (BbF).
采用化学模型体系与动力学研究相结合的方法，研究了杂环胺（HCAs）和多环芳烃（PAHs）的同时形成。在家庭烹饪常用的时间和温度下加热苯丙氨酸、肌酸和葡萄糖的混合物，成功区分了 HCAs 和 PAHs 的形成速率（k）。良好的拟合表明，同时形成是一个吸热双分子反应，并遵循一级模型。HCAs 和 PAHs 的形成速率（k）随着加热时间和温度的增加而显著增加。只有 2-氨基-3,4-二甲基咪唑[4,5-f]喹啉（MeIQ）和 2-氨基-1-甲基-6-苯基咪唑[4,5-b]吡啶（PhIP）在 210°C 和 240°C 的较高加热温度下显示出降解速率（k）。增加苯丙氨酸浓度增加了形成更高水平 HCAs 和 PAHs 的可能性。活化能（Ea）表明，加热苯丙氨酸混合物导致 2-氨基-3-甲基咪唑[4,5-f]喹啉（IQ）和苯并[b]荧蒽（BbF）的形成速率更高。
