$\require{mediawiki-texvc}$
  • 검색어에 아래의 연산자를 사용하시면 더 정확한 검색결과를 얻을 수 있습니다.
  • 검색연산자
검색연산자 기능 검색시 예
() 우선순위가 가장 높은 연산자 예1) (나노 (기계 | machine))
공백 두 개의 검색어(식)을 모두 포함하고 있는 문서 검색 예1) (나노 기계)
예2) 나노 장영실
| 두 개의 검색어(식) 중 하나 이상 포함하고 있는 문서 검색 예1) (줄기세포 | 면역)
예2) 줄기세포 | 장영실
! NOT 이후에 있는 검색어가 포함된 문서는 제외 예1) (황금 !백금)
예2) !image
* 검색어의 *란에 0개 이상의 임의의 문자가 포함된 문서 검색 예) semi*
"" 따옴표 내의 구문과 완전히 일치하는 문서만 검색 예) "Transform and Quantization"
쳇봇 이모티콘
안녕하세요!
ScienceON 챗봇입니다.
궁금한 것은 저에게 물어봐주세요.

논문 상세정보

가열 조리된 돼지고기의 Heterocyclic Amines 분석을 위한 Solid-phase 추출 방법의 비교

Comparison of Different Solid-Phase Extraction Methods for the Analysis of Heterocyclic Amines from Pan-Fried Pork Meat

초록

식품 중 HCAs을 검출하기 위한 최적 전처리 방법을 확립하기 위해 가열 조리된 돼지고기 패티를 이용하여 서로 다른 4가지 SPE(solid-phase extraction)방법을 비교하였다. 4가지 전처리 방법을 통해 얻은 15가지 HCAs 회수율은 3.0%(방법 A, Tri-P-1)-74.7%(방법A, Tri-P-2)이었다. 그 중 $MeA{\alpha}C$가 평균적으로 73.4%로 가장 높은 회수율을 보였으며 Tri-MeIQx가 15.2%의 가장 낮은 회수율을 보였다. 4가지 전처리 방법 중 방법A와 방법D가 가장 높은 회수율과 검출빈도를 보였으며 방법B와 방법C는 Harman(14.8%)을 제외하고는 전혀 검출되지 않았고 회수율을 구할 수 없었다 발암 가능 물질인 IQ, $A{\alpha}C$, $MeA{\alpha}C$, Glu-P-1, Glu-P-2, MeIQ, MeIQx, PhIP 등을 검출하는 방법에는 방법A(48.7-74.6%)가 4가지 방법 중 가장 유리하다. HCAs는 극성에 따라 polar amines과 less-polar amines으로 구분할 수 있는데 방법A는 less-polar amines검출에 유리하고 방법D는 polar amines검출에 유리하다. 방법A와 방법D의 chromatogram을 비교한 결과 방법A와 방법D 모두 15가지 HCAs가 깨끗하게 분리되었지만 Tri-MeIQx 등을 검출하는데 방법A가 더욱 유리하다. SPE 전처리 방법 및 LC/MS 분석방법에 대한 유효성을 확인하기 위해 LOD(0.2-2.1 ng/mL)와 LOQ(0.8-9.7 ng/mL), 표준 편차(0.2-8.6)를 구하였다.

Abstract

Four different extraction and purification methods were evaluated to determine the heterocyclic amines (HCAs) in fried pork patties. Pork patties were cooked in the teflon-coated electric frying pan at $230^{\circ}C$ for 8 min per side. HCAs in the fried pork patties were extracted and purified using four different solid-phase extraction (SPE) methods and quantitated by LC-MS (API-ESI). Recovery of four different extraction and purification methods was evaluated by comparing the HCAs amounts quantified by the standard addition method. Validation of extraction and purification methods for fried pork patties was determined to establish accurate sample preparation. The recoveries of HCAs from different SPE methods were calculated. The recovery yields were 15.7-68.7% (Polar amine group) and 25.0-74.7% (less-polar amine group) in method A. Method D provided recovery yields ranging from 14.1% to 68.7% in polar amine groups and from 3.0% to 72.3% in less-polar amine groups, respectively. Modified procedures of Method A and D were the most suitable extraction and purification method for HCAs analysis from fried pork patties.

참고문헌 (48)

  1. Augustsson, K., Skog, K., Jagerstad, M., and Steineck, G. (1997) Assessment of the human exposure to heterocyclic amines. Carcinogenesis 18, 1931-1935 
  2. Oz, F., Kaban, G., and Kaya, M. (2007) Effects of cooking methods on the formation of heterocyclic aromatic amines of two different species trout. Food Chem. 104, 67-72 
  3. Pais, P. and Knize, M. G. (2000) Chromatographic and related techniques for the determination of aromatic heterocyclic amines in foods. J. Chromatogr. B. 747, 139-169 
  4. Rohrmann, S. and Becker, N. (2002) Development of a short questionnaire to assess the dietary intake of heterocyclic aromatic amines. Public Health Nutr. 5, 699-705 
  5. Schwarzenbach, R. and Gubler, D. (1992) Detection of heterocyclic aromatic amines in food flavours. J. Chromatogr. A. 624, 491-495 
  6. Shin H. S. (2005) Influence of food ingredients on heterocyclic aromatic amine formation and overall mutagenicity in cooked pork patties. Food Sci. Biotechnol. 14, 572-575 
  7. Shin, H. S., Rodgers, W. J., Gomaa, E. A, Strasburg, G. M., and Gray J. I. (2002) Inhibition of heterocyclic aromatic amine formation in fried beef patties by garlic and selected garlic-related sulfur compounds. J. Food Prot. 65, 1766- 1770 
  8. Shin, H. S., Rodgers, W. J., Strasburg, G. M., and Gray, J. I. (2002) Reduction of heterocyclic aromatic amine formation and overall mutagenicity in fried beef patties by organosulfur compounds. J. Food Sci. 67, 3304-3308 
  9. Shin, H. S., Yang, H. K., and Kim, J. N. (2004) Influence of different oligosaccharides and inulin on heterocyclic aromatic amine formation and overall mutagenicity in fried beef steak. Food Sci. Biotechnol. 13, 162-166 
  10. Sugimura, T. (2002) Food and Cancer. Toxicol. 181, 17-21 
  11. Sugimura, T. and Wakabayashi, K. (1990) Mutagens and carcinogens in food. Prog. Clin. Biol. Res. 347, 1-18 
  12. Yamamoto, T., Tsuji, K., Kosuge, T., Okamoto, T., Shudo, K., Takeda, K., Iitaka, K., Yamaguchi, K., Seino, Y., Yahagi, T., Nagao, M., and Sugimura, T. (1978) Isolation and structure determination of mutagenic substances in L-glutamic acid pyrolysate. P. Jpn. Acad. 54, 248-250 
  13. Pais, P., Tanga, M. J., Salmon, C. P., and Knize, M. G. (2000) Formation of the Mutagen IFP in Model Systems and Detection in Restaurant Meats. J. Agric. Food Chem. 48, 1721-1726 
  14. Toribio, F., Moyano, E., Puignou, L., and Galceran, M. T. (2000) Determination of heterocyclic aromatic amines in meat extracts by liquid chromatography-on-trap atmospheric pressure chemical ionization mass spectrometry. J. Chromatogr. A 869, 307-317 
  15. Gross, G. A. and Grüter, A. (1992) Quantitation of mutagenic /carcinogenic heterocyclic amines in food products. J. Chromatogr. 592, 271-278 
  16. Olsson, J. C., Dyremark, A., and Karlberg, B. (1997) Determination of heterocyclic aromatic amines by micellar electrokinetic chromatography with amperometric detection. J. Chromatogr. A 765, 329-335 
  17. Balogh, Z., Gray, J. I., Gomaa, E. A., and Booren, A. M. (2000) Formation and inhibition of heterocyclic aromatic amines in fried ground beef patties. Food Chem. Toxicol. 38, 395-401 
  18. Ha, Y. L., Grimm, N. K., and Pariza, M. W. (1987) Anticarcinogens from fried ground beef: heat-altered derivatives of linoleic acid. Carcinogenesis 8, 1881-1887 
  19. Turesky, R. J., Taylor, J., Schnackenberg, L., Freeman, J. P., and Holland R. D. (2005) 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 
  20. Shin, H. S. and Lee, Y. S. (2005) Influence of commercial marinades on heterocyclic aromatic amine formation and overall mutagenicity in fried beef steaks. Food Sci. Biotechnol. 14, 323-327 
  21. Thiebaud, H.P., Knize, M. G., Kuzmicky, P. A., Hsieh, D. P., and Felton, J. S. (1995) Airborne mutagens produced by frying beef, pork and a soy-based food. Food Chem. Toxicol. 33, 821-828 
  22. Holder, C. L., Preece, S.W., Conway, S. C., Pu, Y. M., and Doerge, D.R. (1997) Quantification of heterocyclic amine carcinogens in cooked meats using isotope dilution liquid chromatography/atmospheric pressure chemical ionization tandem mass spectrometry. Rapid Commun. Mass Spectrom. 11, 1667-1672 
  23. Toribio, F., Busquets, R., Puignou, L., and Galceran, M. T. (2007) Heterocyclic amines in griddled beef steak analysed using a single extract clean-up procedure. Food Chem. Toxicol. 45, 667-675 
  24. Gibis, M. (2007) Effect of oil marinades with garlic, onion, and lemon juice on the Formation of heterocyclic aromatic amines in fried beef patties. J. Agric. Food Chem. 55, 10240-10247 
  25. Hatch, F. T., Felton, J. S., and Knize, M.G. (1988) Mutagens formed in foods during cooking. ICI Atlas of Science: Pharmacol. 222-228 
  26. Knize, M. G., Hopmans, E., and Happe, J. A. (1991) The identification of a new heterocyclic amine mutagen from a heated mixture of creatine, glutamic acid and glucose. Mutat. Res. 260, 313-319 
  27. Becher, G., Knize, M. G., Nes, I. F., and Felton, J. S. (1988) Isolation and identification of mutagens from a fried Norwegian meat product. Carcinogenesis 9, 247-1253 
  28. Jagerstad, M., Reutersward, A. L., Olsson, R., Grivas, S., Nyhammar, T., Olsson, K., and Dahlqvist, A. (1983) Creatin(in)e and Maillard reaction products as precursors of mutagenic compounds: effects of various amino acids. Food Chem. 12, 239-244 
  29. Janoszka, B., Baszczyk, U., Warzecha, L., Strozyk, M., Damasiewicz-Bodzek, A., and Bodzek, D. (2001) Clean-up procedures for the analysis of heterocyclic aromatic amines (aminoazaarenes) from heat-treated meat samples. J. Chromatogr. A. 938, 155-165 
  30. Lee, J. H. and Shin, H. S. (2007) Influence of Genotoxic Heterocyclic Aromatic Amine Formation and Overall Mutagenicity in Ground Beef Patties Using Korean Bramble (Rubus coreanum Miquel). Food Sci. Biotechnol. 16, 576-579 
  31. Sugimura, T. (1988) New environmental carcinogens in daily life. Trends Pharmacol Sci. 9, 205-209 
  32. Wang, Y. Y., Vuolo, L. L., Spingarn, N. E., and Weisburger, J. H. (1982) Formation of mutagens in cooked foods: The mutagen reducing effect of soy protein concentrates and antioxidants during frying of beef. Cancer Lett. 16, 179-189 
  33. Aoyama, S. and Yamamoto, Y. (2007) Antioxidant activity and flavonoid content of Welsh onion (Allium fistulosum) and the effect of thermal reatment. Food Sci. Technol. Res. 13, 67-72 
  34. Felton, J. S. and Knize, M. G. (1990) New mutagens from cooked food. Prog. Clin. Biol. Res. 347, 19-38 
  35. Messner, C. and Murkovic, M. (2004) Evaluation of a new model system for studying the formation of heterocyclic amines. J. Chromatogr. A 802, 19-26 
  36. Skog, K. (1993) Cooking procedures and food mutagens: a literature review. Food Chem. Toxicol. 31, 655-675 
  37. Harris, D.C. Quantitative Chemical Analysis. 7th ed. W. H. Freeman and company, New York, pp. 78-95 
  38. Matsukura, N., Kawachi, T., Morino, K., Ohgaki, H., Sugimura, T., and Takayama, S. (1981) Carcinogenicity in mice of mutagenic compounds from a tryptophan pyrolysate. Science 213, 346-347 
  39. Sugimura, T., Kawachi, T., Nagao, M., Yahagi, T., Seino, Y., Okamato, T., Shudo, K., Kosuge, T., Tsuji, K., Wakabayashi, K., Iitaka, Y., and Itai, A. (1977) Mutagenic Principle(s) in Tryptophan and Phenylalanine Pyrolysis Products. P. Jap. Acad. 53, 58-61 
  40. Vollenbroker, M. and Eichner, K. (2000) A new quick solidphase extraction method for the quantification of heterocyclic aromatic amines. Eur. Food Res. Technol. 212, 122-125 
  41. Grose, K. R., Grant, J. L., Bjeldanes, L. F., Andresen, B. D., Healy, S. K., Lewis, P. R., Felton, J. S., and Hatch, F. T. (1986) Isolation of the carcinogen IQ from fried egg patties. J. Agric. Food Chem. 34, 201-202 
  42. Lee, H. and Tsai, S. J. (1991) Effect of emodin on cookedfood mutagen activation. Food Chem. Toxicol. 29, 765-770 
  43. Toribio, F., Puignou, L., and Galceran, M. T. (1999) Evaluation of different clean-up procedures for the analysis of heterocyclic aromatic amines in a lyophilized meat extract. J. Chromatogr. A 836, 223-233 
  44. Kataoka, H. and Pawliszyn, J. (1999) Development of Intube solid-phase microextraction/Liquid chromatography/ electrospray ionization mass spectrometry for the analysis of mutagenic heterocyclic amines. Chromatographia 50, 532-538 
  45. Sentellas, S., Moyano, E., Puignou, L., and Galceran, M. T. (2004) Optimization of a clean-up procedure for the determination of heterocyclic aromatic amines in urine by fieldamplified sample injection-capillary electrophoresis-mass spectrometry. J. Chromatogr. A 1032, 193-201 
  46. Felton, J. S., Malfatti, M. A., Knize, M. G., Salmon, C. P., Hopmans, E. C., and Wu, R. W. (1997) Health risks of heterocyclic amines. Mutat. Res. 376, 37-41 
  47. Knize, M. G., Felton, J. S., and Gross, G. A. (1992) Chromatographic methods for the analysis of heterocyclic amine food mutagens/carcinogens : Applications of chromatography and electrophoresis in food science. J. Chromatogr. 624, 253-265 
  48. Richling, E., Decker, C., Haring, D., Herderich, M., and Schreier, P. (1997) Analysis of heterocyclic aromatic amines in wine by high-performance liquid chromatography-lectrospray tandem mass spectrometry. J. Chromatogr. A 791, 71-77 

이 논문을 인용한 문헌 (0)

  1. 이 논문을 인용한 문헌 없음

원문보기

원문 PDF 다운로드

  • ScienceON :

원문 URL 링크

원문 PDF 파일 및 링크정보가 존재하지 않을 경우 KISTI DDS 시스템에서 제공하는 원문복사서비스를 사용할 수 있습니다. (원문복사서비스 안내 바로 가기)

상세조회 0건 원문조회 0건

DOI 인용 스타일