Effects of marinating on heterocyclic amine carcinogen formation in grilled chicken
Effects of marinating on heterocyclic amine carcinogen formation in grilled chicken
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DOI：
10.1016/s0278-6915(97)00020-3
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发表时间：
1997-05-01
影响因子：
4.3
通讯作者：
Felton, JS
中科院分区：
文献类型：
--
作者：
Salmon, CP;Knize, MG;Felton, JS
本研究比较了杂环芳香胺在腌制和未腌制的鸡胸肉火焰烤丙烷烤架。鸡肉腌制前烧烤和烹饪过程中形成的几个杂环胺的水平，通过固相萃取和HPLC测定。与未腌制的对照相比，在用红糖、橄榄油、苹果醋、大蒜、芥末、柠檬汁和盐的混合物腌制，然后烤10、20、30或40分钟的全鸡胸肉中观察到2-氨基-1-甲基-6-苯基咪唑[4，5-B]吡啶（PhIP）减少92-99%。5-f]喹喔啉（MeIQx）随着浸泡增加超过10倍，但仅在30和40分钟的烹饪时间。浸泡减少总检测杂环胺从56到1.7纳克/克，从158到10纳克/克和从330到44纳克/克的烧烤时间分别为20，30和40分钟。还使用艾姆斯/沙门氏菌试验测量了样品浸提液的致突变活性。与未腌制的对照组相比，腌制10、20和30 min的样品致突变活性较低，但腌制40 min的样品致突变活性较高。尽管作为杂环胺前体的游离氨基酸的变化可以解释PhIP的减少和MeIQx的增加，但未检测到此类变化。一次用一种成分腌制鸡肉表明，糖参与了MeIQx的增加，但PhIP减少的原因尚不清楚。PhIP减少烤鸡腌制后，与几个单独的成分。这项工作表明，腌制是一种可以显着降低烤鸡中PhIP浓度的方法。(C)1997年爱思唯尔科学有限公司
This study compared heterocyclic aromatic amines in marinated and unmarinated chicken breast meat flame-broiled on a propane grill. Chicken was marinated prior to grilling and the levels of several heterocyclic amines formed during cooking were determined by solid-phase extraction and HPLC. Compared with unmarinated controls, a 92-99% decrease in 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP) was observed in whole chicken breast marinated with a mixture of brown sugar, olive oil, cider vinegar, garlic, mustard, lemon juice and salt, then grilled for 10, 20, 30 or 40 min. Conversely, 2-amino-3, 8-dimethylimidazo[4,5-f]quinoxaline (MeIQx) increased over 10-fold with marinating, but only at the 30 and 40 min cooking times. Marinating reduced the total detectable heterocyclic amines from 56 to 1.7 ng/g, from 158 to 10 ng/g and from 330 to 44 ng/g for grilling times of 20, 30 and 40 min, respectively. The mutagenic activity of the sample extracts was also measured, using the Ames/Salmonella assay. Mutagenic activity was lower in marinated samples cooked for 10, 20 and 30 min, but higher in the marinated samples cooked for 40 min, compared with unmarinated controls. Although a change in free amino acids, which are heterocyclic amine precursors, might explain the decrease in PhIP and increase in MeIQx, no such change was detected. Marinating chicken in one ingredient at a time showed that sugar was involved in the increased MeIQx, but the reason for the decrease in PhIP was unclear. PhIP decreased in grilled chicken after marinating with several individual ingredients. This work shows that marinating is one method that can significantly reduce PhIP concentration in grilled chicken. (C) 1997 Elsevier Science Ltd.