HETEROCYCLIC AROMATIC-AMINES IN FRIED POULTRY MEAT

Heterocyclic aromatic amines are mutagenic compounds that are formed d uring heating of meat and fish. These substances are products of the r eaction of creatine with amino acids and carbohydrates. It is recommen ded that exposure to these probable human carcinogens should be minimi sed. In fried boneless lean turkey breast meat five heterocyclic aroma tic amines {2-amino-1-methyl-imidazo[4,5-f]quinoline (IQ), 2-amino-3,8 -dimethyl-imidazo-[4,5-f]quinoline (MeIQ), 2-amino-3,8-dimethyl-imidaz o[4,5-f]quinoxaline (MeIQx), 2-amino-3,4,8-trimethylimidazo[4,5-f]quin oxaline (4,8-DiMeIQx) and 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyrid ine (PhIP)} were found. The temperature regime which was applied for f rying resulted in a surface temperature of about 140 degrees C. Cleanu p was done by acid-base partition followed by solid-phase extraction ( SPE) using blue cotton. HPLC analysis was carried out using electroche mical detection for IQ-and IQx-type compounds and fluorescence detecti on for PhIP. The low temperatures used during frying yielded comparabl y lower amounts of heterocyclic aromatic amines. The concentrations of the aromatic amines were as follows: IQ 1.1 mu g/kg, MeIQ 0.9 mu g/kg , MeIQx mu g/kg, 4,8-DiMeIQx 0.4 mu g/kg, and PhIP 3.8 mu g/kg.