致癌芳香胺同分异构体鉴别方法研究

使用气相色谱-质谱联用仪(GC-MS)和快速液相色谱仪(RRLC)对各种致癌芳香胺同分异构体进行系统的分析。试验选取不同极性的色谱柱(气相色谱柱HP-5 MS、DB-200、DB-17 MS、液相色谱柱XDB C-18等)对分离条件进行比对优化,确定了每组同分异构体的最优分析条件,建立起一套有效区分各种致癌芳香胺同分异构体的鉴别方法,解除纺织及皮革产品可分解致癌芳香胺染料检验中的困扰。     

致癌芳香胺同分异构体鉴别方法研究

使用气相色谱-质谱联用仪（GC—MS）和快速液相色谱仪（RRLC）对各种致癌芳香胺同分异构体进行系统的分析。试验选取不同极性的色谱柱（气相色谱柱HP-5MS、DB-200、DB-17MS、液相色谱柱XDBC—18等）对分离条件进行比对优化．确定了每组同分异构体的最优分析条件,建立起一套有效区分各种致癌芳香胺同分异构体的鉴别方法,解除纺织及皮革产品可分解致癌芳香胺染料检验中的困扰。     

可分解致癌芳香胺偶氮染料检测色谱条件优化

以纺织品禁用偶氮染料分解出的24种芳香胺为研究对象,建立一种快速高效的筛选方法。针对纺织品禁用偶氮染料检测常用的GC-MS联用法,以1.0 mL/min柱流量确定进样口温度、离子源温度和质谱接口温度为前提,考查两种色谱柱的分离效果,并对柱温箱程序升温的条件进行优化。试验分别从方法的重现性、方法的线性、检出限和分离度4个方面对优化结果进行验证。结果表明：柱温条件为60℃（保持1.00 min）→280℃（40℃/min）→310℃（30℃/min,保持3.50 min）的色谱条件较为适宜,在此条件下,各芳香胺通过保留时间和定性离子进行定性,同时用定量的碎片离子也可以很好地定量,且分析时间为11.00 min,大大缩短了仪器检测样品的时间,从而很大程度地提高了检测效率。     

偶氮染料与致癌芳香胺

偶氮染料与致癌芳香胺卡尔·桑达博士（德国ＴＵＶ莱茵安全和环境保护有限公司）朱磊编译（德国ＴＵＶ莱茵公司上海办事处）１９９４年７月颁布的联邦德国日用品法第二修正案指出：在还原分解的条件下，会释放出致癌芳香胺的偶氮染料，今后不得用于服装的染色。在第二修正...     

致癌染料——芳香胺的致癌机理

论述了癌肿病因进程的三个阶段，化学致癌物质，尤其是致癌染料的致癌机理，以及国际宣布的２２个致癌芳香胺中间体。     

超高效液相色谱法测定纺织品致癌芳香胺

建立了超高效液相色谱法(UPLC)测定纺织品中致癌芳香胺的方法.纺织品样品中的偶氮染料经二亚硫酸钠还原为芳香胺,经硅藻土提取净化,采用BEH C18色谱柱进行分离,紫外检测器检测定量.各芳香胺物质的检测限在0.5～0.8 mg/L.18种芳香胺在5、10、20 mg/kg的3个添加水平范围内的平均回收率在65.5％～111.5％之间,相对标准偏差(RSD)在0.87％～2.49％之间.该方法的检测时间仅为13 min,明显高于目前纺织品领域使用的其他分析方法,其方法准确、快速、高效、灵敏度高,适用于实际工作中纺织品中致癌芳香胺的高通量检测.     

加速溶剂萃取-气相色谱/质谱法测定儿童服装中禁用偶氮染料分解产生的21种芳香胺

研究一种快捷、高效检测儿童服装中21种芳香胺的前处理及检测方法.以丙酮为萃取剂,经加速溶剂萃取(ASE)、浓缩;萃取的染料在柠檬酸盐缓冲介质中与连二亚硫酸钠发生还原反应分解为致癌芳香胺,用乙酸乙酯-叔丁基甲醚(体积比1:1)萃取;萃取液经稀盐酸成盐,再经氢氧化钠碱化,由乙酸乙酯-叔丁基甲醚(体积比1:1)反萃取;采用气...     

禁用芳香胺数据库对偶氮染料检测的指导意义

比较详细地探讨如何建立禁用芳香胺数据库,并且通过使用数据库减少禁用偶氮染料的检测时间,提高检测的准确度,避免检测过程中假阳性问题.     

美国的致癌芳香胺CE色谱分析技术

分析了常用的“TLC”、“HPLL”及“GC”三种色谱分析方法的原理及特点，着重介绍了近年发展起来的“毛细管电泳色谱分析”（CE）的原理和特点。     

皮革制品中偶氮染料和芳香胺的检测

本文评估了120种不同的皮革样本,用气相色谱-质谱以及高效薄层色谱检测其偶氮染料和芳香胺含量.结果表明,74个样本产生了低浓度的芳香胺混合物,18个样品产生了超过200 ppm的芳香胺.其中,黑色皮革中芳香胺的平均浓度最大,分别为388μg/g、152μg/g、119μg/g和98μg/g,其次为棕色、红色、紫色、粉色...     

Heterocyclic aromatic amines in fried poultry meat

 Heterocyclic aromatic amines are mutagenic compounds that are formed during heating of meat and fish. These substances are products of the reaction of creatine with amino acids and carbohydrates. It is recommended that exposure to these probable human carcinogens should be minimised. In fried boneless lean turkey breast meat five heterocyclic aromatic amines {2-amino-1-methyl-imidazo[4,5-f]quinoline (IQ), 2-amino-3,8-dimethyl-imidazo-[4,5-f]quinoline (MeIQ), 2-amino-3,8-dimethyl-imidazo[4,5-f]quinoxaline (MeIQx), 2-amino-3,4,8-trimethyl-imidazo[4,5-f]quinoxaline (4,8-DiMeIQx) and 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP)} were found. The temperature regime which was applied for frying resulted in a surface temperature of about 140°C. Clean-up was done by acid-base partition followed by solid-phase extraction (SPE) using blue cotton. HPLC analysis was carried out using electrochemical detection for IQ- and IQx-type compounds and fluorescence detection for PhIP. The low temperatures used during frying yielded comparably lower amounts of heterocyclic aromatic amines. The concentrations of the aromatic amines were as follows: IQ 1.1 μg/kg, MeIQ 0.9 μg/kg, MeIQx μg/kg, 4,8-DiMeIQx 0.4 μg/kg, and PhIP 3.8 μg/kg. Received: 19 February 1997 / Revised version: 21 April 1997     

Effects of breeds on the formation of heterocyclic aromatic amines in smoked lamb

Heterocyclic aromatic amines (HAAs) are mutagenic and carcinogenic compounds, which are commonly detectable in cooked meat products. The objective of this study was to evaluate the effect of sheep breeds on the formation of HAAs in smoking cooked lamb. The results showed that HAAs in smoked lamb meat products were generally low (2.74–5.42 ng g^?1), with most being Harman and Norharman. IQ, MeIQx, 4,8‐DiMeIQx, Trp‐p‐2, PhIP and MeAaC were not detected in smoked lamb meat products in the present study. The total content of HAAs differed between meat products of different sheep breeds, but no difference in the order of magnitude was determined. Smoking altered the content of protein, fat, moisture and free amino acids in lamb meat products, which was probably mostly contributed by the reduction in meat moisture. Free tryptophan decreased in all breeds after smoking, which was probably used to synthesise HAAs. In summary, HAAs were low in smoked lamb meat products of all sheep breeds; thus, consumption of smoked lamb meat products should contribute very limited intake of HAAs.     

A new quick solid-phase extraction method for the quantification of heterocyclic aromatic amines

A new solid-phase extraction (SPE) method using only one SPE cartridge is described as a clean-up procedure for the determination of heterocyclic aromatic amines (HAAs). In particular, the polar HAAs imidazoquinolines and imidazoquinoxalines, which are well-known toxic compounds in thermally treated food, can be determined by this quick and simple method. For validation of the method meat extracts were analyzed. For determination of the percentage recovery and standard deviation the beef extract was spiked (40 ng/g of each HAA) and analyzed 10 times. The polar HAAs were determined in this meat extract with a recoveries of 62 % to 95% and standard deviations of 3% to 5%. The recovery rates of the less polar HAAs Harman and Norharman were much lower (25±5% to 32±5%). The limit of detection for polar and less polar HAAs was between 3 ng/g and 9 ng/g in the meat extract matrix. The method comprises extraction with methanolic NaOH, centrifugation and SPE using a commercially available polystyrene copolymer cartridge. After different washing steps the eluate was analyzed by high-performance liquid chromatography with diode-array detection. The advantages of this new method are the reduced amounts of time and organic solvents required. Received: 29 November 1999 / Revised version: 21 February 2000     

加工肉制品中杂环胺的形成与控制

煎炸熏烤肉制品容易导致杂环胺的产生。杂环胺大多具有致癌致突变性,特别是2-氨基-3-甲基咪唑并[4,5-f]喹啉(IQ),已被国际癌症研究中心列为"对人类高可疑致癌物(2A级)",对人体的健康存在极大的危害。主要对杂环胺形成的影响因素进行了分析,并提出了具体的抑制措施,以增加公众对杂环胺的认识,为健康饮食提供科学依据。     

浅析食品接触材料中的芳香胺问题

详细分析了食品接触材料中芳香胺的来源、毒性、国内外法规标准以及分析方法等,并对解决食品接触材料中芳香胺的卫生安全问题提出了几点建议。     

Formation and mitigation of heterocyclic aromatic amines in fried pork

Heterocyclic aromatic amines (HAAs) are potent mutagens and carcinogens generated during the heat processing of meat. HAAs, which are abundant in processed meat products, include 2-amino-3,8-dimethylimidazo[4,5-f]quinoxaline (MeIQx), 2-amino-3,4,8-trimethylimidazo[4,5-f]quinoxaline (4,8-DiMeIQx), and 2-amino-1-methyl-6-phenylimidazo [4,5-b] pyridine (PhIP). The content of these three HAAs in fried pork was determined by LC-MS/MS. The effects of frying time and temperature, sample shape, and addition of antioxidants on the generation of HAAs were investigated. The results show that HAAs were produced during frying, and their levels increased with increasing frying time and temperature. Pork patties had the highest concentration of HAAs compared with pork meatballs and pork strips. The addition of antioxidant of bamboo leaves (AOB), liquorice extract, tea polyphenol, phytic acid and sodium iso-ascorbate to pork before frying had an inhibitory effect on HAA generation, with AOB being the most effective antioxidant. Inhibition levels of nearly 69.73% for MeIQx, 53.59% for 4,8-DiMeIQx and 77.07% for PhIP in fried pork were achieved when the concentrations of AOB added were 0.02, 0.01 and 0.10 g kg^?1, respectively.     

Determination of primary aromatic amines in cold water extract of coloured paper napkin samples by liquid chromatography-tandem mass spectrometry

The aim of this study was the optimisation of a multi-analyte method for the analysis of primary aromatic amines (PAAs) from napkins in order to support official controls and food safety. We developed a UHPLC-MS/MS method for the simultaneous determination of 36 toxicologically relevant PAAs for paper and board. Good regression coefficients of the calibration curves in a range of 0.992–0.999 and reproducibilities in a range of 2.3–15% were obtained. Limits of detections (LODs) were in the range of 0.03–1.4 µg l^–1 and recoveries were in a range of 21–110% for all the amines. A total of 93 coloured paper napkin samples from different European countries were bought and extracted with water to determine the PAAs. The results showed that 42 of 93 samples contained at least one PAA. More than half of the detected PAAs are considered as toxic, carcinogenic or probably carcinogenic to humans by the International Agency for Research on Cancer (IARC), or are classified as such in the European Union legislation on chemicals. Summed concentrations of PAAs in seven samples were higher than 10 µg l^–1, the limit of summed PAA in the European Union plastic food contact material regulation. Also, eight PAAs, classified as Category 1A and 1B carcinogen in the European Union legislation of chemicals, were detected at concentrations higher than 2 µg l^–1, exceeding the limit proposed by the Federal Institute for Risk Assessment in Germany. Aniline (n = 14) was most frequently present in higher concentrations followed by o-toluidine, o-anisidine, 2,4-dimethylaniline and 4-aminoazobenzene. Red, orange, yellow and multicoloured paper napkins contained the highest concentrations of total PAAs (> 10 µg l^–1). Although the European Union has not harmonised the legislation of paper and board materials and, thus, there is no specific migration limit for PAAs from paper napkins, the present study showed that coloured paper napkins can contain toxic and carcinogenic PAAs at concentrations that are relevant for monitoring.     

Mitigation strategies to reduce the impact of heterocyclic aromatic amines in proteinaceous foods

BackgroundMeat and fish are currently the main sources of proteins necessary for a healthy diet. Cooking proteinaceous food helps reduce biological risks and produce odor-active compounds, but it also generates heat-induced toxicants, of which heterocyclic aromatic amines (HAAs) are probably the most problematic as they are strongly mutagenic and carcinogenic.Scope and approachThis review highlights the most promising strategies for mitigating the impacts of HAAs on human health. These strategies revolve around reducing HAA formation by impacting HAA precursors, controlling the process, adjusting formulations or adapting diets to limit HAA assimilation and metabolism.Key findings and conclusionsIdentifying the different mechanisms of HAA formation and metabolism has made it possible to propose mitigation strategies to limit the risks related to HAA consumption. Various kinds of levers exist. While cooking methods for industrial processed foods can be regulated, it is far more difficult to influence household practices. Mitigation strategies involving other food ingredients are probably more promising from a consumer point of view if pushed by health education campaigns. Efforts to reduce the health risk from HAA consumption should now turn to ingredients like carvacrol that present different concomitant modes of action.     

Exposure to heterocyclic aromatic amines from the consumption of cooked red meat and its effect on human cancer risk: A review

This review covers the bibliographic data from the last 10 years on the possible carcinogenicity of heterocyclic aromatic amines (HAAs) in humans. Aspects such as red meat intake, cooking methods applied to red meat, and doneness of cooking are discussed from an epidemiological point of view. The role in the carcinogenicity of the HAAs has been assigned to two main factors: first, the very high frequency of consumption of red meat; and, second, very darkly browned meats from cooking. However, there are some uncertainties associated with epidemiological results such as the presence of other carcinogens, co-carcinogens and anti-carcinogens in the diet, analytical results on the content of HAAs in foods, food frequency questionnaires, and mainly genetic susceptibility to HAAs. It is concluded that there is not sufficient scientific evidence to support the hypothesis that human cancer risk is due specifically to the intake of HAAs in the diet.     

Effect of green tea marinades on the formation of heterocyclic aromatic amines and sensory quality of pan-fried beef

The effect of a green tea marinade on the formation of heterocyclic aromatic amines (HAs) was examined in pan-fried beef cooked at 180–200 °C for 4 min each side. Different marinating times were assayed and unmarinated samples cooked in similar conditions provided reference HAs levels. A green tea marinade catechin rich was prepared taking 1 g of green tea and infusing with 125 ml of boiling tap water during 10 min. Four HAs were quantified in unmarinated and marinated meat samples during 1, 2, 4 and 6 h at 5 °C. Compared with the unmarinated samples, marinating in green tea resulted in a significant decrease (p < 0.05) of levels of PhIP and AαC. Person correlation indicated that the reduction of the levels of these HAs in meat marinated with the increase of marinating time was significant (respectively, r = −0.799, p < 0.0001; r = −0.631, p < 0.05). No reduction was observed for 4,8-DiMeIQx and MeIQx.