Knize M G, Dolbeare F A, Carroll K L, Moore D H, Felton J S
Biology and Biotechnology Research Program, Lawrence Livermore National Laboratory, Livermore, CA 94550.
Food Chem Toxicol. 1994 Jul;32(7):595-603. doi: 10.1016/0278-6915(94)90002-7.
The mutagenic heterocyclic amines 2-amino-3,8-dimethylimidazo[4,5-f]quinoxaline (MeIQx), 2-amino-3-methylimidazo[4,5-f]quinoline (IQ), 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP) and 2-amino-3,4,8-trimethylimidazo[4,5-f]quinoxaline (DiMeIQx) were measured in ground-beef patties fried at 150, 190 and 230 degrees C for 2-10 min on each side. Heterocyclic amines were purified using solid-phase extraction and analysed by HPLC. Recovery-corrected amounts of each heterocyclic amine were determined by the method of standard addition based on spiked samples with recoveries ranging from 40 to 70%. Mutagenic activity measured by the Ames/Salmonella test was determined for each sample. The amounts of MeIQx, PhIP, DiMeIQx and IQ increased with time and temperature of cooking. 3-Amino-1,4-dimethyl-5H-pyrido[4,3-b]indole (Trp-P-1), 3-amino-1-methyl-5H-pyrido[4,3-b]indole (Trp-P-2) and 2-amino-9H-pyrido[2,3-b]indole (A alpha C) were not detected in any sample. The mutagenic activity response measured for the meat extracts (TA98 revertants) was similar to the mutagenic activity calculated from the mass of heterocyclic amines present. The rate of formation of PhIP in a model system containing creatinine and phenylalanine heated in 80% diethylene glycol was compared with PhIP formation during meat frying. The apparent heats of activation were 6.5 kcal/mol in the model system compared with 6.0 kcal/mol in the fried meat patties. The increase in PhIP and MeIQx formation fitted an exponential function over the range 0 to 11 min and from 150 to 230 degrees C. This report shows clearly that increases in cooking temperature and time can have a profound effect on the amounts of heterocyclic amines generated and subsequently consumed in the diet.
对在150、190和230摄氏度下每面煎2至10分钟的牛肉饼中的诱变杂环胺2-氨基-3,8-二甲基咪唑并[4,5-f]喹喔啉（MeIQx）、2-氨基-3-甲基咪唑并[4,5-f]喹啉（IQ）、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）进行了测定。杂环胺采用固相萃取法纯化，并通过高效液相色谱法进行分析。基于加标样品的回收率在40%至70%之间，采用标准加入法测定了每种杂环胺经回收率校正后的含量。对每个样品进行了通过艾姆斯/沙门氏菌试验测定的诱变活性测定。MeIQx、PhIP、DiMeIQx和IQ的含量随烹饪时间和温度的增加而增加。在任何样品中均未检测到3-氨基-1,4-二甲基-5H-吡啶并[4,3-b]吲哚（Trp-P-1）、3-氨基-1-甲基-5H-吡啶并[4,3-b]吲哚（Trp-P-2）和2-氨基-9H-吡啶并[2,3-b]吲哚（AαC）。对肉提取物（TA98回复突变体）测定的诱变活性响应与根据存在的杂环胺质量计算出的诱变活性相似。将在含有肌酐和苯丙氨酸的模型体系中于80%二甘醇中加热时PhIP的形成速率与煎肉过程中PhIP的形成进行了比较。模型体系中的表观活化热为6.5千卡/摩尔，而煎肉饼中的为6.0千卡/摩尔。在0至11分钟以及150至230摄氏度范围内，PhIP和MeIQx形成量的增加符合指数函数。本报告清楚地表明，烹饪温度和时间的增加会对饮食中产生并随后摄入的杂环胺量产生深远影响。
