Heterocyclic amine content of pork products cooked by different methods and to varying degrees of doneness
Heterocyclic amine content of pork products cooked by different methods and to varying degrees of doneness
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DOI：
10.1016/s0278-6915(97)00159-2
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发表时间：
1998-04-01
影响因子：
4.3
通讯作者：
Rothman, N
中科院分区：
文献类型：
--
作者：
Sinha, R;Knize, MG;Rothman, N
杂环胺（HCAs）是已知的诱变剂和动物致癌物产生的肉类在高温下烹饪。由于猪肉是美国第二大最常食用的肉类，五种主要的HCA [2-氨基-3-甲基咪唑[4，5-f]喹啉（IQ）、2-氨基-3，4-二甲基咪唑[4，5-f]喹啉（MeIQ）、2-氨基-3，8-二甲基咪唑[4，5-f]喹喔啉（MeIQx）、2-氨基-3，4，8-三甲基咪唑[4，5-f]喹喔啉（DiMeIQx）和2-氨基-1-甲基-6-苯基咪唑[4，5-B]吡啶（PhIP）]在各种猪肉产品中进行测量，通过不同的技术和不同的熟度水平进行烹饪。猪排和火腿片是用平底锅煎和烤箱烤的;培根是用平底锅煎、烤箱烤或微波炉烤的;热狗是用平底锅煎、烤箱烤、烤/烧烤或煮的;香肠和肉饼是用平底锅煎的。所有的产品都被煮到三个级别的熟度：直到完成，做得很好或做得很好。HCA类型和水平因猪肉产品、烹饪方法和熟度水平而存在很大差异。最高的PhIP水平被发现在做得很好和非常好的烤箱烤培根;非常好做30.3和4.0纳克每克肉的PhIP和MeIQx，分别。煎得很熟的香肠馅饼每克肉含有5.4 ng MeIQx，而香肠串每克肉含有1.3 ng MeIQx。MeIQx是在做得很好和做得很好的煎猪排中形成的，但不是烤猪排。热狗或火腿片的HCA含量很低或检测不到。这些结果表明，调查HCA摄入量与癌症风险之间关系的流行病学研究需要将肉类类型、烹饪方法和熟度/表面布朗宁程度纳入问题中，以充分评估个人的HCA暴露。(C)1998爱思唯尔科技有限公司版权所有。
Heterocyclic amines (HCAs) are known mutagens and animal carcinogens produced in meats cooked at high temperature. As pork is the second most frequently consumed meat in the United States, five predominant HCAs [2-amino-3-methylimidazo[4,5-f]quinoline (IQ), 2-amino-3,4-dimethylimidazo[4,5-f]quinoline (MeIQ), 2-amino-3,8-dimethylimidazo[4,5-f]quinoxaline (MeIQx), 2-amino-3,4,8-trimethylimidazo[4,5-f]quinoxaline (DiMeIQx) and 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP)] were measured in various pork products, cooked by different techniques and to varying doneness levels. Pork chops and ham slices were pan-fried and oven-broiled; bacon was pan-fried, oven-broiled or microwaved: hot dogs were pan-fried, oven-broiled, grilled/barbecued or boiled; sausage links and patties were pan-fried. All the products were cooked to three levels of doneness: just until done, well done or very well done. HCA type and level varied substantially by pork product, cooking method and doneness level. The highest PhIP levels were found in well done and very well done oven-broiled bacon; for very well done 30.3 and 4.0 ng per gram of meat of PhIP and MeIQx, respectively. Pan-fried very well done sausage patties contained 5.4 ng of MeIQx per gram of meat, while sausage links contained 1.3 ng per gram of meat. MeIQx was formed in well done and very well done pan-fried but not broiled pork chops. Hot dogs or ham slices had low or undetectable levers of HCAs. These results demonstrate that epidemiological studies investigating the relationship between HCA intake and cancer risk need to incorporate type of meat, cooking method and degree of doneness/surface browning into questions to assess adequately an individual's HCA exposure. (C) 1998 Elsevier Science Ltd. All rights reserved.