Cooked meats amines from

Amines are not only toxic themselves, but can change in toxic V-nitrosamines, potentially carcinogenic substances giving a wide variety of tumors in many animals, or form adducts with proteins and DNA." Most analyzed amines are allergens. Many others, including heterocyclic amines, have been proved to be mutagenic and carcinogenic. Many of these compounds have been isolated and identified not only from various proteinaceous foods, such as cooked meats and fish, but also from environmental components, such as outdoor air, indoor air, diesel-exhaust particles,... 

Eight heterocyclic aromatic amine carcinogens were extracted from cooked meats. A Cjg column and a complex 30-min 95/5- 45/55 water (lOmM triethylamine phosphate at pH 3.6)/acetonitrile resolved 2-amino-1-methyl-, 2-amino-3,8-dimethyl-, and 2-amino-3,4,8-trimethylimidazo[4,5-/]quinoxaline with monitoring by UV (A = 262 nm) and fluorescence (A = 307 nm, ex 370 nm, em). A 40-min 95/5—>-20/80 water (25 mM triethylamine phosphate at pH 3.6)/acetonitriIe gradient on the same column resolved 2-amino-1,6-dimethylimi-... 

Five mutagenic heterocyclic aromatic amines (2-amino-3-methyl-, 2-amino-3,8-dimethyl-, 2-amino-3,4,8-trimethyI-, 2-amino-l,7 -trimethylimidazo[4,5/]-quin-oxaline, 2-amino-l-methy]-6-phenylimidazo[4,56]pyiidine) were isolated from cooked meat and separated on a C g column (A = 265 nm, atmospheric pressure chemical ionization MS capillary T = 250 C, vaporizer T = 500°C, N2 sheath gas pressure 20psi, collision voltage 13 eV). A complex 16-min 90/10 0/100 (95/5... 

Sinha R., Rothman N., Salmon C.P., Knize M.G., Brown E.D., Swanson C.A., Rhodes D., Rossi S., Felton J.S. and Levander O.A. Heterocyclic amine content in beef cooked by different methods to varying degrees of doneness and gravy made from meat drippings. Food Chemical Toxicology. 36,279.1998a. 

Sodium nitrite is added to many meats (e.g., bacon, ham, frankfurters, sausages, and cxrrned beet) to inhibit the growth of Clostridium botulinum (the bacterium that produces botulinus toxin) and to keep red meats from turning brown. (Food poisoning by botuiinus toxin is often fatal.) In the presence of acid or under the influence of heat, sodium nitrite reacts with amines always present in the meat to produce A/-nitrosoamines. Cooked bacon, for example, has been shown to contain A/-nitrosodi-methylamine and A/-nitrosopyrrolidine. 

Nitrosamines are produced in foodstuffs from reactions of nitrites (added as preservatives to bacon and other processed meat products) with amines in (or derived from) the foodstuff, particularly during cooking, e.g., frying anti-oxidants such as ascorbic acid (vitamin C) are added to such foodstuffs to inhibit formation of nitrosamines. A source of nitrosamines that may be of interest to some analytical chemists is beer, in this case attributed (Sen 1983) to reaction of nitrogen oxides with alkaloids (usually present in germinated malt) during the drying process. NMDA can also be formed inadvertently in a number of industrial processes. 

In the presence of sulfur compounds (e.g. cysteine) pentoses and methylpentoses produce, in addition to 4-hydroxy-5-methyl-2H-furan-3-one and 4-hydroxy-2,5-dimethyl-2ff-furan-3-one, respectively, related compounds containing sulfur in the molecule. Many of these compounds resemble the aroma of cooked or roasted meat. In the presence of primary amines, 1-deoxyhexo-2,3-diuloses derived from disaccharides yield pyridinium betaines and, further, pyrid-4-ones and isomeric 2-acetylpyrroles. The reaction with secondary amines leads to N-substituted... 

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