Formation of Heterocyclic Amines in a Meat Juice Model System

Abstract

ABSTRACT Bovine meat juice was used as a model system to examine the kinetics of the formation of heterocyclic amines. The formation was examined at temperatures between 100 and 225°C for 0.5‐180 min. Heated samples were subjected to solid‐phase extraction and HPLC analysis. IQx, MeIQx, 7,8‐DiMeIQx, 4,8‐DiMeIQx, PhIP, harman and norharman were identified. The formation of the IQx derivatives and PhIP followed a first‐order model C t =B(1–e k1(t1‐t0) , and the temperature dependence followed the Eyring equation k=k b T/he ΔS/R e‐ ΔH/RT . The parameters in the first‐order model and the Eyring equation could be estimated from our data. The degradation of heterocyclic amines at high temperatures was analyzed and the products were found to be less mutagenic.