wpływaja˛cych na powstawanie tych zwia˛zko´w oraz warunko´w i moz˙liwos´ci
obniz˙enia ich zawartos´ci w z˙ywnos´ci. Badania wykazały, z˙e znacza˛ca˛ role˛
w hamowaniu proceso´w syntezy aminoazaareno´w spełniaja˛ antyoksydanty
syn-tetyczne (BHA, BHT) i naturalne (flawonoidy, witaminy C i E) oraz produkty
spoz˙ywcze pochodzenia ros´linnego o duz˙ej zawartos´ci przeciwutleniaczy (herbata,
przyprawy ros´linne i oliwa z oliwek). Wpływ antyoksydanto´w na powstawanie
amin heterocyklicznych polega prawdopodobnie na dezaktywacji struktur
rod-nikowych, be˛da˛cych pos´rednimi produktami syntezy aminoazaareno´w, zachodza˛cej
wg reakcji Maillarda.
Rola przeciwutleniaczy w procesach termicznego powstawania tych
kanceroge-no´w, nie została dotychczas jednoznacznie okres´lona. Obserwacje niekto´rych
autoro´w wskazuja˛ bowiem na nasilenie mutagennos´ci lub wzrost ste˛z˙enia
amino-azaareno´w w pro´bkach poddanych obro´bce cieplnej w obecnos´ci antyoksydanto´w.
Prawdopodobnie tworza˛ce sie˛ pod wpływem temperatury produkty rozkładu
zwia˛zko´w stosowanych jako dodatki do z˙ywnos´ci moga˛ wpływac´ modyfikuja˛co na
wolnorodnikowy mechanizm syntezy amin heterocyklicznych, a tym samym na
ilos´c´ tworza˛cych sie˛ mutagennych zwia˛zko´w.
B. J a n o s z k a
HETEROCYCLIC AROMATIC AMINES (HA) IN FOOD:
INFLUENCE OF ANTIOXIDANTS AND ADDITIVES OF VEGETABLE ORIGIN ON THE CONCENTRATION OF AMINOAZAARENES IN PROTEIN – RICH FOOD
PIS
´
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