Inhibition of heterocyclic amine formation by water-soluble vitamins in Maillard reaction model systems and beef patties

Article ID	Journal	Published Year	Pages	File Type
10538765	Food Chemistry	2012	7 Pages	PDF

Abstract

âº Six vitamins exhibited inhibition in models against heterocylic amines formation. âº Pyridoxamine (PM) was able to reduce the levels of three HAs by 40% in beef patties. âº PM reacts with phenylacetaldehyde to form adduct with MS, NMR characterisation.

Keywords

SPE PhIP MeIQ MeIQx MRPs 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine 2-amino-3,4-dimethylimidazo[4,5-f]quinoline 2-amino-3,8-dimethylimidazo[4,5-f]quinoxaline Heterocyclic amine Heterocyclic amines Solid phase extraction Maillard reaction products Vitamins Beef patties