Potential sources of carcinogenic heterocyclic amines in Chinese mutton shashlik
文献类型：期刊论文
| 作者 | Sun, Li ; Zhang, Feng ; Yong, Wei ; Chen, Si ; Yang, Min-Li ; Ling, Yun ; Chu, Xiaogan ; Lin, Jin-Ming |
| 刊名 | FOOD CHEMISTRY
 |
| 出版日期 | 2010-12-01 |
| 卷号 | 123期号:3页码:647-652 |
| 关键词 | Heterocyclic aromatic amine Mutton shashlik |
| 中文摘要 | Heterocyclic amines (HAS) are formed in muscle meat during its cooking under ordinary conditions. In this work, we measured the concentration of 15 kinds of heterocyclic aromatic amines (HAAs) in mutton shashlik which is one of the most popular dishes in China and provided the basis for efforts to quantify dietary exposure to these compounds. Five mutton shashliks bought in market were determined and the concentrations of Harman, Norharman, DMIP, PhIP and A alpha C were 0.40-1.36, 0.07-0.50, 0.73-65.07, 0.90-25.62, and 0.39-2.13 ng/g, respectively. The mimic experiments have been carried out in an oven to investigate the influence of time, temperature, flavours, and area of heating surface on the formation of HAAs in ground mutton roasted. The levels of HAAs in cooked meat are highly dependent on the cooking time and temperature and increased with the area of heating surface. Meanwhile, flavours have a different impact because of their various characters. (C) 2010 Elsevier Ltd. All rights reserved. |
| WOS记录号 | WOS:000280917800013 |
| 源URL | [http://ir.rcees.ac.cn/handle/311016/21124]  |
| 专题 | 生态环境研究中心_环境化学与生态毒理学国家重点实验室 |
| 推荐引用方式 GB/T 7714 | Sun, Li,Zhang, Feng,Yong, Wei,et al. Potential sources of carcinogenic heterocyclic amines in Chinese mutton shashlik[J]. FOOD CHEMISTRY,2010,123(3):647-652. |
| APA | Sun, Li.,Zhang, Feng.,Yong, Wei.,Chen, Si.,Yang, Min-Li.,...&Lin, Jin-Ming.(2010).Potential sources of carcinogenic heterocyclic amines in Chinese mutton shashlik.FOOD CHEMISTRY,123(3),647-652. |
| MLA | Sun, Li,et al."Potential sources of carcinogenic heterocyclic amines in Chinese mutton shashlik".FOOD CHEMISTRY 123.3(2010):647-652. |
入库方式： OAI收割
来源：生态环境研究中心
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