Meat products aromatic amines

The enzyme can also catalyze the transfer of an acetyl group from an N-acetylated hydroxylamine (hydroxamic acid) to form an acetoxy product, i.e., an N to O transacetylation and this pathway does not require acetyl Co-A (12). A-hydroxy-4-acetylaminobiphenyl provides an example of this conversion as shown in Figure 7.7. The significance of this pathway is that it leads to the activation of the hydroxamic acid because acetoxy derivatives of aromatic amines are chemically reactive and many are carcinogens such as the heterocyclic amines formed when meat is heated to a high temperature, e.g., 2-amino-1-mcthyl-6-phenylirnidaz()[4,5-i ]pyri(linc. 

IPC-MS/MS was used to quantify heterocyclic aromatic amines in meat-based infant foods [30], The separation of biogenic amines was chemometrically optimized when they were determined in wines [31] a sensitive and selective method to determine 12 biogenic amines regardless of the characteristics of the vegetal food matrix was successfully validated [32], Determination of soybean proteins in commercial products was performed by fast IPC using an elution gradient and acetic acid as the IPR [33],... 

TABLE 2. Major aza-polycyclic aromatic hydrocarbons (PAH) and heterocyclic aromatic amines (HAA) found in cooked meat products and polluted environments... 

Nitrosoamines or nitrasamines are derivatives of amines, containing V-nitroso groups ( N—N=0)- Typically, a nitrosamine is formed by the reaction of an amine with a nitrite. These substances are also produced by the action of nitrate-reducing bacteria. Nitrosoamines occur in trace quantities in tobacco smoke, processed food, meat products, and salted fish. Many nitrosoamines are used as gasoline and lubricant additives, antioxidants, stabilizers, and softeners for copolymers. These compounds are noncombustible liquids or solids at ambient temperature. The hazardous properties of nitrosoamines are different from those of their parent aliphatic or aromatic amines. 

Richling, E., Haring, D., Herderich, M., and Schreier, P. 1998b. Determination of heterocyclic aromatic amines (HAA) in commercially available meat products and fish by high performance liquid chromatography electrospray tandem-mass spectrometry (HPLC-ESIMS-MS). Chromatographia 48 258-262. 

The study of toxic products of the Maillard reaction was initiated in 1977 with the finding that the mutagenicity of charred griUed meat and fish is produced, in addition to neutral polycychc aromatic hydrocarbons, such as benzo[a]pyrene, by certain basic compounds. Later research has shown that the basic compounds are mainly primary heterocyclic amines. These substances are divided into two groups ... 

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