다소비 육류 식품의 부위별 헤테로사이클릭 아민류의 생성에 미치는 조리 방법의 영향

Abstract

Heterocyclic amines (HCAs) are mutagenic and carcinogenic compounds presented in food based on the Maillard or pyrolytic reactions during high-temperature processing of protein-rich foods. There are 10 HCAs classified as carcinogens by the IARC. In this study, for monitoring levels of the harman and norharman with the 10 HCAs in frequently consumed foods (chicken-breast, wing, leg, and thigh; pork-rib, arm picnic, loin, shank, and belly; and beef-rib, loin, and brisket), the samples were cooked by different Korean methods. The samples (mixed with NaOH) were extracted with acetonitrile. For purification of the samples, Chem-Elut and HLB cartridges were used. Final extracts were analyzed using UPLC-MS/MS. Comparing the different cooking methods, the mean concentrations in food cooked by frying and grilling methods were higher than those in 10 HCAs in uncooked chicken, pork and beef samples. In particular, the levels of 10 HCAs in fried chicken breast and wing, grilled pork rib and shank, and grilled rib were much higher than those cooked by steaming, simmering, and boiling methods. Furthermore, the mean concentrations of 12 HCAs (including harman and norharman) in fried and grilled chicken, pork, and beef were higher than those in the food samples using other cooking methods. Our results may improve the understanding on HCAs in food cooked by various cooking methods.