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 °C for 15 min to 20 to 40 ng/g at 220 °C for 35 min. MeIQ is formed at a significant lower amount.