Et ve Et Ürünlerinde Heterosiklik Aromatik Aminlerin Belirlenmesi

Year 2006, Volume: 37 Issue: 2, 243 - 248, 10.01.2011

Fatih Öz , Mükerrem Kaya

Abstract

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.

Keywords

Et, Et Ürünleri, Heterosiklik Aromatik Aminler

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