title: Analysis of the cancerogenic heterocyclic aromatic amines in fried meat.
abstract: Heterocyclic aromatic amines (HAs) are potential cancerogens found in heated meat and fish. From the precursors creatin/ine amino acids and carbohydrates the HAs are formed in very complex reactions at high temperatures. The concentration in meat is very low and the analysis especially the clean-up is critical due to the complex meat matrix. The concentrations in heated meat are in the low ng/g range. With increasing time of heating and the temperature the concentration of the HAs (MeIQx, IQ, 4,8-DiMeIQx, PhIP) can increase from 0 to 5 ng/g at 140 degrees C for 15 min to 20 to 40 ng/g at 220 degrees C for 35 min. MeIQ is formed at a significant lower amount.
authors.affiliation: Graz University of Technology, Department of Biochemistry and Food Chemistry, Austria.
authors.forename: M
authors.initials: M
authors.lastname: Murkovic
authors.forename: W
authors.initials: W
authors.lastname: Pfannhauser
mesh_terms: D000588:Amines / Q000032:analysis*; D000818:Animals; D002273:Carcinogens / Q000032:analysis*; D002417:Cattle; D002851:Chromatography, High Pressure Liquid / Q000379:methods; D003296:Cooking; D006575:Heterocyclic Compounds, 3-Ring / Q000032:analysis*; D006358:Hot Temperature; D006841:Hydrocarbons, Aromatic / Q000032:analysis*; D008460:Meat; D015394:Molecular Structure
chemical_list: D000588:Amines; D002273:Carcinogens; D006575:Heterocyclic Compounds, 3-Ring; D006841:Hydrocarbons, Aromatic