Heterocyclic amines content of meat and fish cooked by Brazilian methods.
Heterocyclic amines content of meat and fish cooked by Brazilian methods.
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DOI：
10.1016/j.jfca.2009.07.004
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发表时间：
2010-02-01
期刊：
影响因子：
--
通讯作者：
Tsugane S
中科院分区：
文献类型：
--
作者：
Iwasaki M;Kataoka H;Ishihara J;Takachi R;Hamada GS;Sharma S;Le Marchand L;Tsugane S
根据巴西最常用的烹饪方法，测量了通过平底锅煎炸、烧烤和油炸(巴西烧烤)烹调到不同程度的肉类和鱼类样品中的杂环胺(HCA)浓度。采用蓝色人造丝吸附法提取HCAs，并用液相色谱-质谱法进行检测。2-Amino-1-methyl-6-phenylimidazo[4，5-b]pyridine(PhIP)、2-氨基-3，8-二甲基咪唑并[4，5-f]喹恶啉(MeIQx)和2-amino-3，4，8-trimethylimidazo[4，5-f]quinoxaline(4，8-DiMeIQx)在非常熟的肉和鱼中急剧增加。不同烹饪方法的HCA水平略有不同：在非常熟的、未腌制的样品中，油炸卷饼的PhIP(ng/g)水平特别高(样品外部的31.8)，相比之下，烤牛肉(16.3)和平底锅炸牛肉(0.58)的水平较低。在不同食物之间的比较中，鸡肉的六氯甲烷含量高于其他未腌制的样品。例如，煮得很好的平底锅食物中的PhIP含量(ng/g)是去皮鸡肉34.6、牛肉0.58、猪肉7.25、沙丁鱼2.28和去皮三文鱼7.37。腌制的肉类和鱼类中的六氯环己烷水平低于非腌制的样品，但煎三文鱼除外。这项研究提供了有价值的信息，使人们能够使用流行病学问卷估计膳食中六氯环己烷的暴露情况，并调查巴西六氯环己烷摄入量与癌症风险之间的关系。
Heterocyclic amine (HCA) concentrations were measured in meat and fish samples cooked by pan-frying, grilling and churrasco (Brazilian barbecue) to various levels of doneness in accordance with the cooking methods most commonly used in Brazil. HCAs were extracted by the Blue-rayon absorption method and measured by liquid chromatography–mass spectrometry. 2-Amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP), 2-amino-3,8-dimethylimidazo[4,5-f]quinoxaline (MeIQx), and 2-amino-3,4,8-trimethylimidazo[4,5-f]quinoxaline (4,8-DiMeIQx) were sharply increased in very well-done meats and fish. HCA levels varied somewhat across cooking methods: levels of PhIP (ng/g) in very well-done, non-marinated samples were particularly high for churrasco (31.8 in the exterior of the sample), compared to lower levels for grilled (16.3), and pan-fried beef (0.58). On comparison across foods, chicken contained higher HCA levels than other non-marinated samples. For example, PhIP levels (ng/g) in very well-done pan-fried foods were 34.6 for chicken with the skin, 0.58 for beef, 7.25 for pork, 2.28 for sardines, and 7.37 for salmon cooked with the skin. HCA levels were lower in marinated meats and fish than in non-marinated samples, except for pan-fried salmon. This study provides valuable information which will allow the estimation of dietary HCA exposure using an epidemiologic questionnaire and the investigation of the association of HCA intake with cancer risk in Brazil.
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影响因子：
1.7
作者：
Kataoka, H;Pawliszyn, J
通讯作者：
Pawliszyn, J
影响因子：
4.3
作者：
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2.4
作者：
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影响因子：
2.9
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4.3
作者：
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通讯作者：
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