Food processing is responsible for the destruction of some health hazards, but it is responsible for the formation of new ones. Among them, the formation of heterocyclic aromatic amines (HAAs) has received a considerable attention because of their carcinogenicity. In spite of this, HAA formation is still poorly understood. This study was undertaken to identify precursors and formation pathways for 2-amino-3-methylimidazo(4,5-f)quinoline (IQ). IQ was produced by reaction of acrolein, crotonaldehyde, creatinine, and ammonia. Reaction conditions were studied, and its activation energy (E_a) was determined to be 77.0 ± 1.3 kJ/mol. IQ formation was always accompanied by the formation of the HAA 2-amino-3,4-dimethylimidazo(4,5-f)quinoline (MeIQ), which was produced with an E_a of 72.2 ± 0.4 kJ/mol. A reaction pathway for the competitive formation of IQ and MeIQ is proposed. Obtained results demonstrate the significant role of reactive carbonyls (the food carbonylome) in HAA formation and provide evidences for designing HAA mitigation strategies.

中文翻译：

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杂环芳香胺2-氨基-3-甲基咪唑并（4,5-f）喹啉（IQ）的前体和形成途径的鉴定。

食品加工负责破坏某些健康危害，但负责形成新的危害。其中，由于其致癌性，杂环芳族胺（HAAs）的形成受到了广泛的关注。尽管如此，对HAA的形成仍知之甚少。进行了这项研究，以确定2-氨基-3-甲基咪唑并（4,5- f）喹啉（IQ）的前体和形成途径。智商是由丙烯醛，巴豆醛，肌酐和氨反应产生的。研究了反应条件，确定其活化能（E _a）为77.0±1.3 kJ / mol。智商的形成总是伴随着HAA 2-氨基-3,4-二甲基咪唑（4,5- f喹啉（MeIQ），其E _a为72.2±0.4 kJ / mol。提出了一种竞争性形成IQ和MeIQ的反应途径。获得的结果证明了活性羰基（食品羰基）在HAA形成中的重要作用，并为设计HAA缓解策略提供了证据。