Determination of heterocyclic amines in braised sauce beef and the effects of different cooking conditions on the formation of heterocyclic amines

2021 ◽  
Author(s):  
Ya Jun Zhou ◽  
Yu Xia Zhang ◽  
Xue Wen Dong
Keyword(s):  
Heterocyclic Amines ◽  
Cooking Conditions

Ion-trap tandem mass spectrometry for the determination of heterocyclic amines in food

2002 ◽  
Vol 948 (1-2) ◽  
pp. 267-281 ◽  
Author(s):  
F Toribio ◽  
E Moyano ◽  
L Puignou ◽  
M.T Galceran
Keyword(s):  
Mass Spectrometry ◽  
Tandem Mass Spectrometry ◽  
Ion Trap ◽  
Heterocyclic Amines ◽  
Tandem Mass

A Potentiometric Study on Proton-Transfer Equilibria and Cationic Conjugation in Pyridine N-Oxide Systems in Acetone and Methanol

1996 ◽  
Vol 49 (9) ◽  
pp. 931 ◽  
Author(s):  
L Chmurzynski ◽  
E Kaczmarczyk ◽  
M Nesterowicz ◽  
G Wawrzyniak ◽  
Z Warnke
Keyword(s):  
Proton Transfer ◽  
Equilibrium Constants ◽  
Proton Donor ◽  
Heterocyclic Amines ◽  
Transfer Reactions ◽  
Oxide Systems ◽  
Experimental Systems ◽  
Proton Transfer Reactions ◽  
Potentiometric Titration Method

The potentiometric titration method has been used to study the equilibria of cationic in sytems formed by substituted pyridine N-oxides in the polar, non-aqueous solvents acetone and methanol. For comparison, the systems with trimethylamine N-oxide as a representative of aliphatic amine N-oxides and pyridine representing parent heterocyclic amines were also studied. The cationic heteroconjugation constants, i.e. the equilibrium constants for conjugation reactions between free and protonated N-bases leading to the formation of unsymmetric BHB'+ cations, were determined in experimental systems with and without proton transfer. It was found that there were significant differences in the values of the cationic heteroconjugation constants determined in these two acid-base systems. The proton-transfer reactions limit and even preclude the determination of the cationic heteroconjugation constants. On this basis it was concluded that the heteroconjugation constants should be determined in systems without proton transfer. In such systems, in the amphiprotic solvent methanol, cationic heteroconjugation was ascertained in all substituted pyridine N-oxide systems, the values of heteroconjugation constants being relatively low (logarithms of their values of the order of 2-2.5), and only negligible in systems involving trimethylamine N-oxide. A more pronounced tendency towards cationic heteroconjugation of the [OHO]+ type was observed in the aprotic protophobic acetone, where heteroconjugation constants were determined for all amine N-oxide systems studied including those containing protonated trimethylamine N-oxide as a proton donor. However, the values of the cationic heteroconjugation constants were found to be, in methanol likewise, relatively low (log KBHB'+ of the order of 2-3). On the contrary, a greater extent of cationic heteroconjugation equilibria was observed in methanol than in acetone in the case of systems containing pyridine, i.e. [NHO]+ type bridges formed by amine N-oxides and heterocyclic amines. In methanol the heteroconjugation constants turned out to be determinable for all such systems studied (logarithms of the equilibrium constants being of the same order as for N-oxide systems), whereas in acetone the hetero constants were indeterminable for all systems.

Importance of Cooking Temperature and Pancreatic Amylase in Determination of Dietary Fiber in Dried Legumes

1995 ◽  
Vol 78 (6) ◽  
pp. 1444-1449 ◽  
Author(s):  
Roger Mongeau ◽  
René Brassard
Keyword(s):  
Dietary Fiber ◽  
Rapid Method ◽  
Dry Matter ◽  
Pancreatic Amylase ◽  
Total Dietary Fiber ◽  
Cooking Temperature ◽  
Navy Beans ◽  
Lima Beans ◽  
Cooking Conditions

Abstract Total dietary fiber (TDF) was measured in large lima, roman, black turtle, light red kidney, white navy, pinto, black-eyed, and soya beans and in chick peas by the Mongeau rapid method (A), the Prosky method (B), and the Lee method (C). When the samples were soaked and cooked according to package instructions (gentle boiling, 95°C), TDF values by method A were all within 19.7-22.1%, except for black-eyed beans (9.9%) and chick peas (11.3%) (g/100 g, cooked dry matter). For large lima beans (20.0-21.3%) and soya beans (19.2-19.7%), TDF values by methods A, B, and C were in agreement. For 7 samples, however, TDF values were up to 81% higher by method B (17.4-34.7%) and up to 122% higher by method C (21.1-39.8%) than those by method A (P ≤ 0.01). For 6 legumes, TDF values by method C were 15-28% higher (P ≤ 0.013) than by method B. White navy beans were analyzed also after different cooking conditions, varying from no cooking to autoclaving for 15 min at 120°C. TDF values by method A were independent from cooking conditions and remained between 20.2 and 22.4%. For navy beans cooked at 95°C, TDF values by method B (up to 34.7 ± 1.4%) and C (up to 39.8 ± 0.3%) were unpredictable, but autoclaving at 120°C reduced them to about 22%. Incorporation of a pan-creatic amylase in methods B and C consistently decreased the aforementioned analytical discrepancies, as did the absence of cooking. Only autoclaving (for at least 15 min at 120°C) fully restored agreement among methods A-C.

scholarly journals Determination of Furosine and Fluorescence as Markers of the Maillard Reaction for the Evaluation of Meat Products during Actual Cooking Conditions

2012 ◽  
Vol 18 (1) ◽  
pp. 67-76 ◽  
Author(s):  
Keiko YAMAGUCHI ◽  
Yuri NOMI ◽  
Takeshi HOMMA ◽  
Midori KASAI ◽  
Yuzuru OTSUKA
Keyword(s):  
Maillard Reaction ◽  
Meat Products ◽  
Cooking Conditions
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