Bulanda Sylwia, Szumska Magdalena, Nowak Agnieszka, Janoszka Beata, Damasiewicz-Bodzek Aleksandra
Department of Chemistry, Faculty of Medical Sciences in Zabrze, Medical University of Silesia in Katowice, Jordana 19, 41-808 Zabrze, Poland.
Foods. 2025 Feb 8;14(4):559. doi: 10.3390/foods14040559.
Frequent consumption of processed meat has been classified as carcinogenic to humans by the International Agency for Research on Cancer (Group 1), while red meat has been classified as probably carcinogenic (Group 2A). Mutagenic and carcinogenic compounds formed by heating in protein-rich food include, among others, heterocyclic aromatic amines (HAAs). Modifying the heat treatment of meat and using natural additives with antioxidant properties can lead to a reduction in their formation. The aim of this study was to determine polar HAAs (imidazoquinolines, IQ and MeIQ; imidazoquinoxalines, 8-MeIQx and 4,8-DiMeIQx; and phenylimidazopyridine, PhIP) in pork loin prepared without additives and with three types of dried fruit (apricots, cranberries, and prunes), baked in a roasting bag. HAAs were isolated from meat samples by solid-phase extraction. Quantitative analysis was performed by high-performance liquid chromatography with fluorescence detection (FLD) and a diode array detector (DAD). Only two HAAs, 8-MeIQx and PhIP, were detected in extracts isolated from meat samples. The total content of these compounds in meat roasted without additives was 5.9 ng/g. Using a dried fruit stuffing content of 200 g/kg of meat reduced these concentrations in dishes prepared with prunes, apricots, and cranberries by 42%, 47%, and 77%, respectively.
国际癌症研究机构（第1组）已将经常食用加工肉类归类为对人类具有致癌性，而红肉被归类为可能致癌（第2A组）。富含蛋白质的食物在加热过程中形成的诱变和致癌化合物包括杂环芳香胺（HAAs）等。改变肉类的热处理方式并使用具有抗氧化特性的天然添加剂可减少它们的形成。本研究的目的是测定在无添加剂以及添加三种类型的干果（杏子、蔓越莓和李子）并在烤袋中烤制的猪里脊肉中的极性HAAs（咪唑喹啉类，IQ和MeIQ；咪唑喹喔啉类，8-MeIQx和4,8-DiMeIQx；以及苯基咪唑并吡啶，PhIP）。通过固相萃取从肉类样品中分离出HAAs。采用高效液相色谱结合荧光检测（FLD）和二极管阵列检测器（DAD）进行定量分析。从肉类样品中分离出的提取物中仅检测到两种HAAs，即8-MeIQx和PhIP。在无添加剂烤制的肉类中，这些化合物的总含量为5.9 ng/g。使用200 g/kg肉的干果馅料，分别使李子、杏子和蔓越莓制作的菜肴中这些化合物的浓度降低了42%、47%和77%。
