Johansson M A, Fredholm L, Bjerne I, Jägerstad M
Department of Applied Nutrition and Food Chemistry, Lund University, Sweden.
Food Chem Toxicol. 1995 Dec;33(12):993-1004. doi: 10.1016/0278-6915(95)00074-7.
The influence of six frying fats (butter, margarine, margarine fat phase, liquid margarine, rapeseed oil and sunflower seed oil) on the formation of mutagenic/carcinogenic heterocyclic amines (HAs) during the frying of beefburgers was investigated. Frying was performed at 165 and 200 degrees C (i.e. under conditions that represented normal household cooking practices). The fried beefburgers and their corresponding pan residues were purified using solid-phase extraction and analysed for HAs using HPLC with photodiode array UV and fluorescence detection. The HAs 2-amino-3,8-dimethylimidazo[4,5-f]-quinoxaline (MeIQx), 2-amino-3,4,8-trimethylimidazo[4,5-f]quinoxaline (DiMeIQx), 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP), 9H-pyrido[3,4-b]indole (norharman) and 1-methyl-9H-pyridol[3,4-b]indole (harman) were recovered. The amount increased with the temperature, and the content of HAs in the pan residue was much higher than in the corresponding beefburger. The amounts of MeIQx ranged from 0.2 to 1.6 ng/g in the beefburgers and from 0.8 to 4.3 ng/g in the pan residues. DiMeIQx ranged from undetectable to 0.4 ng/g in the beefburgers and from 0.4 to 1.3 ng/g in the residues. PhIP ranged from 0.08 to 1.5 ng/g in the meat and from 0.4 to 13.3 ng/g in the residues. The total amount of HAs in meat and pan residue combined was significantly lower after frying in sunflower seed oil or margarine than after frying with the other fats. The observed differences in MeIQx and DiMeIQx formation could be explained in terms of oxidation status (peroxide and anisidine value) and antioxidant content (vitamin A, vitamin E and tocopherols/tocotrienols) using partial least squares analysis.
研究了六种煎炸用油（黄油、人造黄油、人造黄油脂肪相、液态人造黄油、菜籽油和葵花籽油）对牛肉饼煎炸过程中诱变/致癌杂环胺（HAs）形成的影响。煎炸在165和200摄氏度下进行（即代表正常家庭烹饪做法的条件）。使用固相萃取法对煎炸后的牛肉饼及其相应的锅具残渣进行纯化，并采用配有光电二极管阵列紫外和荧光检测的高效液相色谱法分析HAs。回收了HAs 2-氨基-3,8-二甲基咪唑并[4,5-f]喹喔啉（MeIQx）、2-氨基-3,4,8-三甲基咪唑并[4,5-f]喹喔啉（DiMeIQx）、2-氨基-1-甲基-6-苯基咪唑并[4,5-b]吡啶（PhIP）、9H-吡啶并[3,4-b]吲哚（去甲哈尔满）和1-甲基-9H-吡啶并[3,4-b]吲哚（哈尔满）。其含量随温度升高而增加，锅具残渣中HAs的含量远高于相应牛肉饼中的含量。牛肉饼中MeIQx的含量范围为0.2至1.6 ng/g，锅具残渣中为0.8至4.3 ng/g。牛肉饼中DiMeIQx的含量范围为未检出至0.4 ng/g，残渣中为0.4至1.3 ng/g。肉类中PhIP的含量范围为0.08至1.5 ng/g，残渣中为0.4至13.3 ng/g。用葵花籽油或人造黄油煎炸后，肉类和锅具残渣中HAs的总量显著低于用其他油脂煎炸后的总量。使用偏最小二乘法分析，观察到的MeIQx和DiMeIQx形成差异可以根据氧化状态（过氧化物和茴香胺值）和抗氧化剂含量（维生素A、维生素E以及生育酚/生育三烯酚）来解释。
