Determination of Heterocyclic Aromatic Amine Content in Turkish Meatball Dishes

作者：Kizil Mevlude^*; Oz Fatih; Dikmen Derya; Uyar M Fatih; Besler H Tanju

来源：Journal of Animal and Veterinary Advances, 2013, 12(6): 705-711.

• Heterocyclic aromatic amines
• meatball
• solid phase extraction
• High Performance Liquid Chromatography (HPLC)
• Turkey

In this present study, 2-amino-3-methylimidazo [4,5-f] quinoxaline (lQx), 2-amino-3-methylimidazo [4,54] quinoline (IQ), 2-amino-3,8-dimethylimidazo [4,5-f] quirtoxaline (MeIQx), 2-amino-3,4-dimethylimidazo [4,54] quinoline (MeIQ), 2-arnino-3,4,8-trimethylimidazo [4,5-f] quinoxaline (4,8-DiMefQx), 2-amino-3,7,8trimethylimidazo [4,54] quinoxaline (7,8-DiMeIQx), 2-amino-1-inethyl-6-phenylimidazo [4,5-b] Pyridine (Ph1P), 2-amino-9H-pyrido [2,3-b] indole (AaC) and 2-amino-3-methyl-9H-pyrido [2,3-1)] indole (MeAaC) were determined in commonly consumed meatball dishes in Turkey. MeIQ, IQ, MeIQx, PhIP and AaC were the major HCAs and these compounds were found in amounts up to 2.45, 1.91, 1.68, 1.61 and 0.75 rig respectively. On the other hand, IQx, 7,8-DiMeIQx, 4,8-DiMeIQx and MeAaC were detected at low or under detectable amounts. It was also determined that total HCA amount changed between 0.43 and 6.88 ng g. Meatball is commonly consumed meat dish in Turkey and this study provides valuable data that will help estimation of daily HCA intake and exposure.

• 出版日期2013