Heterocyclic aromatic amines in meat products consumed in China

被引：0
|
作者：
Han Pan
Zhenyu Wang
Haitao Guo
Na Ni
Dequan Zhang
机构：
[1] Ministry of Agriculture,Institute of Agro
来源：
Food Science and Biotechnology | 2014年 / 23卷
关键词：
heterocyclic aromatic amine; China; dry meat; sauced meat; region;
D O I：
暂无
中图分类号：
学科分类号：
摘要：
Heterocyclic aromatic amines (HAAs) formed in cooked muscle foods are recognized as mutagenic and carcinogenic compounds. A total of 9 nine HAAs were analyzed in 34 meat products consumed in China. The total HAAs content in all meat products ranged from 4.14 to 108.80 ng/g. Dry and sauced meats contained higher concentration of total HAAs than other kinds of meat products. Samples from East and Northwest China showed higher concentrations of total HAAs than samples from other regions. The most common specific HAAs, harman and norharman, were detected in all meat samples at levels of 1.09–63.97 and 1.19–62.30 ng/g, respectively. Concentrations of MeIQx, PhIP, 4, 8-DiMeIQx, and AαC were much lower. MeAαC (n=8), IQ (n=15), and Trp-P-2 (n=23) were detected in some samples.
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收藏
页码：2089 / 2095
页数：6
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