期刊
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
卷 56, 期 1, 页码 68-78出版社
AMER CHEMICAL SOC
DOI: 10.1021/jf072461a
关键词
heterocyclic aromatic amines; food mutagens; food carcinogens; LC-ESI-MS/MS
The concentrations of heterocyclic aromatic amines (HAAs) were determined, by liquid chromatography-electrospray ionization/tandem mass spectrometry (LC-ESI-MS/MS), in 26 samples of beef, pork, and chicken cooked to various levels of doneness. The HAAs identified were 2-amino-3-methylimidazo[4,5-f]quinoline, 2-amino-1-methylimidazo[4,5-b]quinoline, 2-amino-1-methylimidazo[4,5-g]quinoxaline (IgQx), 2-amino-3-methylimidazo[4,5-f]quinoxaline, 2-amino-1,7-dimethylimidazo[4,5-g]quinoxaline (7-MelgQx), 2-amino-3,8-dimethylimidazo[4,5-flquinoxaline, 2-amino-1,6-dimethylfuro[3,2-e]imidazo[4,5-b]pyridine, 2-amino-1,6,7-trimethylimidazo[4,5-g]quinoxaline, 2-amino-3,4,8-trimethylimidazo[4,5-flquinoxaline, 2-amino-1,7,9-trimethylimidazo[4,5-g]quinoxaline, 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP), 2-amino-9H-pyrido[2,3-b]indole, and 2-amino-3-methyl-9H-pyrido[2,3-b]indole. The concentrations of these compounds ranged from < 0.03 to 305 parts per billion (micrograms per kilogram). PhIP was the most abundant HAA formed in very well done barbecued chicken (up to 305 mu g/kg), broiled bacon (16 mu g/kg), and pan-fried bacon (4.9 mu g/kg). 7-MelgQx was the most abundant HAA formed in very well done pan-fried beef and steak, and in beef gravy, at concentrations up to 30,mu g/kg. Several other linear tricyclic ring HAAs containing the IgQx skeleton are formed at concentrations in cooked meats that are relatively high in comparison to the concentrations of their angular tricyclic ring isomers, the latter of which are known experimental animal carcinogens and potential human carcinogens. The toxicological properties of these recently discovered IgQx derivatives warrant further investigation and assessment.
作者
我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。
推荐
暂无数据