KINETICS OF FORMATION OF POLAR HETEROCYCLIC AMINES IN A MEAT MODEL SYSTEM

A model system was used to examine kinetics of formation of polar hete rocyclic amines by heating the precursors creatinine, glucose and amin o acids in proportions similar to those in bovine meat bur at higher c oncentrations. Formation of heterocyclic amines was studied between 15 0 and 225 degrees C for 0.5-120 min, depending on temperature. Heated samples were subjected to solid phase extraction and HPLC analysis, wi th photodiode array detection for identification and quantification of heterocyclic amines. IQx, MeIQx, 7,8-DiMeIQx, 4,8-DiMeIQx, PhIP, harm an and norharman were identified. A first-order reaction model and the Eyring equation were fitted to the formation of polar heterocyclic am ines to obtain rate constants and their temperature dependence.