Skip to main content
SpringerLink
Log in

Heterocyclic aromatic amines in meat products consumed in China

  • Research Article
  • Published:
Food Science and Biotechnology Aims and scope Submit manuscript

Abstract

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.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Subscribe and save

Springer+ Basic
$34.99 /Month
  • Get 10 units per month
  • Download Article/Chapter or eBook
  • 1 Unit = 1 Article or 1 Chapter
  • Cancel anytime
Subscribe now

Buy Now

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Similar content being viewed by others

Explore related subjects

Discover the latest articles, news and stories from top researchers in related subjects.

References

  1. Sugimura T. Nutrition and dietary carcinogens. Carcinogenesis 21: 387–395 (2000)

    Article  CAS  Google Scholar 

  2. IARC. Monographs of Evaluation of the Carcinogenic Risk of Chemicals to Human. International Agency for Research on Cancer, Lyon, France (1993)

    Google Scholar 

  3. Totsuka Y, Takamura-Enya T, Nishigaki R, Sugimura T, Wakabayashi K. Mutagens formed from β-carbolines with aromatic amines. J. Chromatogr. B 802: 135–141 (2004)

    Article  CAS  Google Scholar 

  4. Bordas M, Moyano E, Puignou L, Galceran MT. Formation and stability of heterocyclic amines in a meat flavour model system. J. Chromatogr. B 802: 11–17 (2004)

    Article  CAS  Google Scholar 

  5. Oz F, Kaban G, Kaya M. Effects of cooking methods on the formation of heterocyclic aromatic amines of two different species of trout. Food Chem. 10: 67–72 (2007)

    Article  Google Scholar 

  6. Margit DA, Lene DO, Kirsten J, Lene M. Content of heterocyclic amines and polycyclic aromatic hydrocarbons in pork, beef, and chicken barbecued at home by Danish consumers. Meat Sci. 93: 85–91 (2013)

    Article  Google Scholar 

  7. Busquets R, Bordas M, Toribio F, Puignou L, Galceran MT. Occurrence of heterocyclic of heterocyclic amines in several homecooked meat dishes of the Spanish diet. J. Chromatogr. B 802: 79–86 (2004)

    Article  CAS  Google Scholar 

  8. Back YM, Lee JH, Shin HS, Lee KG. Analysis of heterocyclic amines and β-carbolines by liquid chromatography-mass spectrometry in cooked meats commonly consumed in Korea. Food Addit. Contam. 26: 298–305 (2009)

    Article  CAS  Google Scholar 

  9. Oz F. Quantitation of heterocyclic aromatic amines in ready to eat meatballs by ultra fast liquid chromatography. Food Chem. 126: 2010–2016 (2011)

    Article  CAS  Google Scholar 

  10. Gross GA, Grüter A. Quantitation of mutagenic/carcinogenic heterocyclic aromatic amines in food products. J. Chromatogr. A 592: 271–278 (1992)

    Article  CAS  Google Scholar 

  11. Oz F, Kaban G, Kaya M. Effects of cooking methods and levels on formation of heterocyclic aromatic amines in chicken and fish with Oasis extraction method. LWT-Food Sci. Technol. 43: 1345–1350 (2010)

    Article  CAS  Google Scholar 

  12. Knize MG, Dolbare F, Carrol K, Moore D, Felton JS. Effect of cooking time and temperature on the heterocyclic amine content of fried beef patties. Food Chem. Toxicol. 32: 595–603 (1994)

    Article  CAS  Google Scholar 

  13. Liao GZ, Xu XL, Zhou GH. Effects of cooked temperatures and addition of antioxidants on formation of heterocyclic aromatic amines in pork floss. J. Food Process. Pres. 33: 159–175 (2009)

    Article  CAS  Google Scholar 

  14. Skog KI, Johansson MAE, Jägerstad M. Carcinogenic heterocyclic amines in model systems and cooked foods: A review on formation, occurrence, and intake. Food Chem. Toxicol. 36: 879–896 (1998)

    Article  CAS  Google Scholar 

  15. Johansson M, Jägerstad M. Occurrence of mutagenic/carcinogenic heterocyclic amines in meat and fish products, including pan residues, prepared under domestic conditions. Carcinogenesis 15: 1511–1518 (1994)

    Article  CAS  Google Scholar 

  16. Lan CM, Chen BH. Effects of soy sauce and sugar on the formation of heterocyclic amines in marinated foods. Food Chem. Toxicol. 40: 989–1000 (2002)

    Article  CAS  Google Scholar 

  17. Sun L, Zhang F, Yong W, Chen S, Yang ML, Ling Y, Chu XG, Lin JM. Potential sources of carcinogenic heterocyclic amines in Chinese mutton shashlik. Food Chem. 123: 647–652 (2010)

    Article  CAS  Google Scholar 

  18. Abdulkarim BG, Smith JS. Heterocyclic amines in fresh and processed meat products. J. Agr. Food Chem. 46: 4680–4687 (1998)

    Article  CAS  Google Scholar 

  19. Zimmerli B, Rhyn P, Zoller O, Schlatter J. Occurrence of heterocyclic aromatic amines in the Swiss diet: analytical method, exposure estimation, and risk assessment. Food Addit. Contam. 18: 533–551 (2001)

    Article  CAS  Google Scholar 

  20. Oz F, Kaya M. The inhibitory effect of red pepper on heterocyclic aromatic amines in fried beef Longissimus dorsi muscle. J. Food Process. Pres. 35: 806–812 (2011)

    Article  CAS  Google Scholar 

  21. Louis ED, Zheng W, Jiang W, Bogen KT, Keating GA. Quantification of the neurotoxic-carboline harmane in barbecued/grilled meat samples and correlation with level of doneness. J. Toxicol. Env. Heal. A 70: 1014–1019 (2007)

    Article  CAS  Google Scholar 

  22. Liao GZ, Wang GY, Zhang YJ, Xu XL, Zhou GH. Formation of heterocyclic amines during cooking of duck meat. Food Addit. Contam. A 1668–1678 (2012)

    Google Scholar 

  23. Khan MR, Bertus LM, Busquets R, Puignou L. Mutagenic heterocyclic amine content in thermally processed offal products. Food Chem. 112: 838–843 (2009)

    Article  CAS  Google Scholar 

  24. Kizil M, Oz F, Besler HT. A review on the formation of carcinogenic/mutagenic heterocyclic aromatic amines. J. Food Process. Technol. 2: 160–166 (2011)

    Article  Google Scholar 

  25. Arvidsson P, van Boekel MAJS, Skog K, Solyakov A, Jägerstad M. Formation of heterocyclic amines in a meat juice model system. J. Food Sci. 64: 216–221 (1999)

    Article  CAS  Google Scholar 

  26. Pais P, Knize MG. Chromatographic and related techniques for the determination of aromatic heterocyclic amines in foods. J. Chromatogr. B 747: 139–169 (2000)

    Article  CAS  Google Scholar 

  27. Turesky RJ, Taylor J, Schnackenberg L, Freeman JP, Holland RD. Quantitation of carcinogenic heterocyclic aromatic amines and detection of novel heterocyclic aromatic amines in cooked meats and grill scrapings by HPLC/ESI-MS. J. Agr. Food Chem. 53: 3248–3258 (2005)

    Article  CAS  Google Scholar 

  28. Dong A, Lee J, Shin HS. Formation of amino-imidazo-azaarenes and carbolines in fried beef patties and chicken breasts under different cooking conditions in Korea. Food Sci. Biotechnol. 20: 735–741 (2011)

    Article  CAS  Google Scholar 

  29. Herraiz T. Relative exposure to -carbolines norharman and harman from foods and tobacco smoke. Food Addit. Contam. 21: 1041–1050 (2004)

    Article  CAS  Google Scholar 

  30. Ahn J, Grun IU. Heterocyclic amines: Inhibitory effects of natural extracts on the formation of polar and nonpolar heterocyclic amines in cooked beef. J. Food Sci. 70: 263–268 (2006)

    Article  Google Scholar 

Download references

Author information

Authors and Affiliations

  1. Institute of Agro-Products Processing Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing, 100193, China

    Han Pan, Zhenyu Wang, Haitao Guo, Na Ni & Dequan Zhang

Authors
  1. Han Pan
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Zhenyu Wang
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. Haitao Guo
    View author publications

    You can also search for this author in PubMed Google Scholar

  4. Na Ni
    View author publications

    You can also search for this author in PubMed Google Scholar

  5. Dequan Zhang
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to Dequan Zhang.

Rights and permissions

Reprints and permissions

About this article

Check for updates. Verify currency and authenticity via CrossMark

Cite this article

Pan, H., Wang, Z., Guo, H. et al. Heterocyclic aromatic amines in meat products consumed in China. Food Sci Biotechnol 23, 2089–2095 (2014). https://doi.org/10.1007/s10068-014-0284-0

Download citation

  • Received:

  • Revised:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s10068-014-0284-0

Keywords

Search

Navigation