Et ve Et Ürünlerinde Heterosiklik Aromatik Aminlerin Belirlenmesi

Öz

Yüksek sıcaklıklarda et pişirmenin, mutajenik ve karsinojenik oldukları tespit edilen heterosiklik aromatik aminleri (HAA) oluşturduğu bilinmektedir. Son yıllarda gıdalarda HAA oluşumu, HAA’ların kimyası, mutajenik ve karsinojenik aktiviteleri ile ilgili literatürde pek çok çalışma yer almaktadır. Ayrıca, farklı gıdalarda HAA’ların güvenilir bir şekilde belirlenmesi için analitik metotlar geliştirilmeye çalışılmaktadır. HAA’ların analizi oldukça zordur, çünkü gıdalarda oldukça düşük konsantrasyonlarda bulunurlar. Bu derlemede HAA’ların belirleme metotları verilmiştir.

Anahtar Kelimeler

• Et, Et Ürünleri, Heterosiklik Aromatik Aminler

References

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