Heterocyclic amines, in food

Pais, R, and Knize, M.G, Chromatographic and related techniqnes for the determination of aromatic heterocyclic amines in foods, J. Chromatogr. B, 747, 139, 2000. 

Barcelo-Barrachina, E., Moyano, E., Galceran, M. T., Lhberia, J. L., Bago, B., and Cortes, M. A. 2006. Ultra-performance liquid chromatography-tandem mass spectrometry for the analysis of heterocyclic amines in food. J. Chromatogr. A. 1125 195-203. 

Toribio F, Moyano E, Puignou L, Galceran MT (2002) Ion-trap tandem mass-spectrometry for the determination of heterocyclic amines in food. J Chromatogr A 948 267-281. PII S0021-9673(01)01476-5... 

Sugimura, T. Nagao, M. Wakabayashi, K. Mutagenic heterocyclic amines in cooked food. Environ. Carcinog. Sel. Methods Anal. 1981, 4, 251-67. 

Gross G.A. Simple methods for quantifying mutagenic heterocyclic aromatic amines in food products. Carcinogenesis. 11,1597.1990. 

Skog K.I., Johansson A.E. and Jagerstad M.I. Carcinogenic heterocyclic amines in model, systems and cooked foods a review on formation, occurrence and intake. Food and Chemical Toxicology. 36,879.1998. 

Solyakov A., Skog K. and Jagerstad M. Heterocyclic amines in process flavors, process flavor ingredients, bouillon concentrates and a pan residue. Food and Chemical Toxicology. 37,1.1999. 

Ohgaki, H., Hasegawa, H., Kato, T., Suenaga, M., Ubukata, M., Sato, S., Takayama, S., and Sugimura, T. Carcinogenicity in mice and rats of heterocyclic amines in cooked foods, Environ. Health Persp., 67, 129, 1986. 

Glatt, H. (2006) Metabolic factors affecting the mutagenicity of heterocyclic amines, in Acrylamide and Other Hazardous Compounds in Heat-Treated Foods (eds K. Skog and J. Alexander), Woodhead, Cambridge, pp. 358-404. 

Schwarzenbach, R. and Gubler, D., Detection of heterocyclic aromatic amines in food flavours, J. Chromatogr., 624, 491-495, 1992. 

Because of their concerns about the mutagenicity of numerous commonly consumed heated foods, many of the studies of the isolation, identification, and estimation of N-heterocyclic amines in heated foodstuffs or heated food components, particularly amine-containing components such as amino acids, proteins, and peptides, were conducted by Japanese investigators. This becomes obvious from examination of the authors and coauthors of the references listed in Table XVII.F-3. 

Unlike the PAHs and the NNAs, nontobacco smoke exposure to the acridines and benzacridines does not include foods. However, exposures other than tobacco smoke to polycyclic nitrogen compounds include exposures to the mutagenic A-heterocyclic amines in a variety of foods. 

Skog K, Solyakov A. Heterocyclic amines in poultry products a literature review. Food Chem Toxicol 2002 40 1231-1221. 

J UPLC-MS/MS Analysis of Heterocyclic Amines in Cooked Food... 

Skog, K., Augustsson, K., Steineck, G., Stenberg, M., and Jagerstad, M. 1997. Polar and nonpolar heterocyclic amines in cooked fish and meat products and their corresponding pan residues. Food Chem. Toxicol. 35 555-565. 

Felton, 1. S. and Knize, M. G. 1991b. Occurrence, identification, and bacterial mutagenicity of heterocyclic amines in cooked food. Mutat. Res. 259 205-217. 

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