Knize M G, Sinha R, Rothman N, Brown E D, Salmon C P, Levander O A, Cunningham P L, Felton J S
Biology and Biotechnology Research Program, Lawrence Livermore National Laboratory, CA 94551-9900, USA.
Food Chem Toxicol. 1995 Jul;33(7):545-51. doi: 10.1016/0278-6915(95)00025-w.
Heterocyclic aromatic amines are sometimes formed during the cooking of muscle meats, and their mutagenic and carcinogenic effects are of potential concern in the aetiology of human cancer. In a large survey of the heterocyclic amine content of foods, fried or charbroiled hamburgers, fried chicken, chicken breast sandwiches, fish sandwiches and breakfast sausages were purchased from fast-food restaurants. At least three different chains were visited per product and samples from five stores from each chain were pooled. The solid-phase extraction and HPLC method was used to analyse pooled samples for heterocyclic amine content and mutagenic activity with the Ames/Salmonella assay. Samples were analysed in a blind study which also contained quality control samples of two types, one high and one low in heterocyclic amine content and mutagenic activity. Results from the fast-food products showed undetectable levels of heterocyclic amines in 10 of 17 samples and only low levels [< or = 1 ng/g total of 2-amino-3,8-dimethylimidazo[4,5-f]quinoxaline (MeIQx), 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP) and 2-amino-3,4,8-trimethylimidazo[4,5-f]quinoxaline (DiMeIQx)] in the remaining samples. Compared with literature values based primarily on laboratory and home cooking conditions, fast-food meat products appear to contribute only a small percentage of the estimated daily dietary intake of heterocyclic amines.
杂环芳香胺有时在肌肉类肉类烹饪过程中形成，其诱变和致癌作用在人类癌症病因学中具有潜在的重要性。在一项对食品中杂环胺含量的大规模调查中，从快餐店购买了炸或烤汉堡、炸鸡、鸡胸三明治、鱼肉三明治和早餐香肠。每种产品至少走访了三家不同的连锁店，并将每个连锁店五家门店的样品合并。采用固相萃取和高效液相色谱法，通过艾姆斯/沙门氏菌试验分析合并后的样品中的杂环胺含量和诱变活性。样品在一项盲法研究中进行分析，该研究还包含两种类型的质量控制样品，一种杂环胺含量和诱变活性高，另一种低。快餐产品的结果显示，17个样品中有10个未检测到杂环胺，其余样品中杂环胺含量也仅处于低水平[2-氨基-3,8-二甲基咪唑并[4,5-f]喹喔啉（MeIQx）、2-氨基-1-甲基-6-苯基咪唑并[4,5-b]吡啶（PhIP）和2-氨基-3,4,8-三甲基咪唑并[4,5-f]喹喔啉（DiMeIQx）的总量≤1 ng/g]。与主要基于实验室和家庭烹饪条件的文献值相比，快餐肉类产品在估计的杂环胺每日膳食摄入量中所占比例似乎很小。
