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KMID : 1007520140230062089
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Food Science and Biotechnology
2014 Volume.23 No. 6 p.2089 ~ p.2095
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Heterocyclic Aromatic Amines in Meat Products Consumed in China
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Pan Han
Wang Zhenyu
Guo Haitao
Ni Na
Zhang Dequan
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Abstract
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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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KEYWORD
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heterocyclic aromatic amine, China, dry meat, sauced meat, region
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