Effects of heating time and antioxidants on the formation of heterocyclic amines in marinated foods.

The effect of heating time and antioxidants on the heterocyclic amine (HAs) formation in marinated foods were studied. Food samples were cooked at 98 +/- 2 degrees C for 1, 2, 4, 8, 16 and 32 h in a closed pan in the presence of water, soy sauce and rock candy with or without antioxidants. The various HAs in marinated food samples and juice were analyzed by HPLC with photodiode-array detection. Results showed that the amount of HAs formed during heating followed an increased order for each increasing heating time. A larger variety and higher amount of HAs were generated in marinated pork when compared to marinated eggs and bean cake. In marinated juice, the levels of HAs were present in greater amount than in marinated foods. The incorporation of antioxidants Vitamin C, Vitamin E and BHT were found to be effective towards HAs inhibition, however, the effect was minor.

Effects of soy sauce and sugar on the formation of heterocyclic amines in marinated foods.

The effects of soy sauce and sugar on the formation of heterocyclic amines (HAs) in marinated pork, eggs, and bean cakes were studied. Food samples were immersed in water in the presence of various levels of soy sauce and sugar, and the mixtures were subjected to simmering at 98+/-2 degrees C for 1 h in a closed saucepan. The various HAs in marinated food samples were analyzed by HPLC with photodiode-array detection. Results showed that seven HAs: 2-amino-3-methylimidazo[4,5-f]quinoline (IQ); 2-amino-3,8-dimethylimidazo[4,5-f]quinoxaline (MeIQx); 2-amino-3,4-dimethylimidazo[4,5-f]quinoline (MeIQ); 2-amino-3,4,8-trimethylimidazo[4,5-f]quinoxaline (4,8-DiMeIQx); 3-amino-1,4-dimethyl-5H-pyrido[4,3-b]indole (Trp-P-1); 2-amino-1-methyl-6-phenylimidazo[4,5-f]pyridine (PhIP); and 2-amino-9H-pyrido[2,3,-b]indole (AalphaC) were detected in marinated pork, while five HAs: IQ, MeIQx; 4,8-DiMeIQx; PhIP; and AalphaC in bean cakes, as well as four HAs, MeIQx, 4,8-DiMeIQx, Trp-P-1 and PhIP in eggs. In most samples PhIP was formed in largest amount, followed by MeIQx, 4,8-DiMeIQx, IQ, AalphaC, Trp-P-1 and MeIQ. The amounts of HAs produced in marinated food samples followed an increased order for each increasing level of soy sauce or sugar. Marinated juice was found to contain a higher content of HAs than marinated foods.

[Applying Peplau's theory in improving drug compliance of a schizophrenic patient].

The purpose of this paper is to report the application of Peplau's theory to helping a schizophrenic patient deal with drug noncompliance. It was found that the main reasons for noncompliance were poor insight and lack of illness and drug-related knowledge. Based on Peplau's theory of establishing a therapeutic relationship, giving guidance in medication and monitoring the effects of medication in order to improve drug compliance, the most important role of the nurse is as an assessor and educator. Nurse and patient were able to learn to achieve the common goal of drug compliance through the interactive human relationship.