查詢結果分析
來源資料
相關文獻
- Analysis, Formation and Inhibition of Heterocyclic Amines in Foods: An Overview
- Analysis, Formation and Inhibition of Polycyclic Aromatic Hydrocarbons in Foods: An Overview
- The Analysis of Polycyclic Aromatic Hydrocarbons Derived from Cooking Fumes by HPLC with UV Detection and Wavelength Programming
- Analysis, Formation and Inhibition of Cholesterol Oxidation Products in Foods: An Overview (Ⅱ)
- 加工方法對綠粉茶色澤及品質之影響
- Stability of Polycyclic Aromatic Hydrocarbons during Heating
- 抗菌防臭加工藥劑與加工方法
- 當代白蠟木家具的研究
- 不同加工方法所需纖維之特性
- 組合式葉輪的加工方法
第1筆 /總和 1 筆
/ 1 筆
頁籤選單縮合
題 名 | Analysis, Formation and Inhibition of Heterocyclic Amines in Foods: An Overview=食品中雜環胺的分析,形成與抑制:綜論 |
---|---|
作 者 | 陳炳輝; 丘志威; | 書刊名 | 藥物食品分析 |
卷 期 | 6:4 1998.12[民87.12] |
頁 次 | 頁625-636 |
分類號 | 341.91 |
關鍵詞 | 雜環胺; 高效率液相層析法; 氣相層析法-質譜儀; 加工方法; Heterocyclic amines; HPLC; GC-MS; Processing methods; |
語 文 | 英文(English) |
英文摘要 | Heterocyclic amines (HAs), an important class of toxicological compounds, can be formed through heating of four precursors, amino acids, creatinine, creatine and sugars. Numerous studies have shown that most HAs are mutagenic and carcinogenic, and the safety of HAs-containing foods has become a major concern for the public. This paper deals with an overview of analysis, formation and inhibition of HAs in foods. Analysis of HAs from foods is routinely conducted by protein precipitation, followed by acid-base solvent partition, purification with column chromatography and identification and quantification by high-performance liquid chromatography (HPLC), or gas chromatography-mass spectrometry (GC-MS). However, most of these methods result in low recovery. With HPLC, all 16 HAs can be simultaneously separated by a binary or ternary gradient solvent system and detected by UV. Using fluorescence detection, only nine HAs can be detected. For GC-MS, only a number of HAs are separated and identified by employing a temperature programming method. GC-MS provides rapid identification and quantification of HAs in foods, however, this technique requires a time-consuming derivatization and the number of HAs separation is limited. Also, some Has may degrade and result in peak tailing. The application of HPLC with photodiode-array detection (HPLC-DAD) can not only permit rapid identification and quantification of HAs, but also enhance sensitivity and electivity. Broiling and frying are two major processing methods causing the formation of high amount of HAs. The formation of HAs in foods during cooking can be inhibited by incorporating additives such as antioxidants and amino acids. However, the results have been controversial. Further research is necessary to study the effect of various additives on inhibition of Has formation in foods. |
本系統中英文摘要資訊取自各篇刊載內容。