Papavergou E, Clifford M N
Food Safety Research Group, School of Biological Sciences, University of Surrey, Guildford, UK.
Food Addit Contam. 1992 Jan-Feb;9(1):83-95. doi: 10.1080/02652039209374048.
This paper reports for the first time in smoked foods the presence of three tetrahydro-beta-carboline carboxylic acids. One of these, 1-hydroxymethyl-tetrahydro-beta-carboline-3-carboxylic acid, which is derived from the interaction of tryptophan and glycolaldehyde, and which has not previously been reported in foods, was observed in 20 samples at levels up to 444 micrograms/kg. The corresponding products which are derived from tryptophan and formaldehyde or tryptophan and acetaldehyde were found respectively in 28 samples at levels up to 22 mg/kg and in 16 samples at levels up to 881 micrograms/kg. Greater concentrations were generally found in those smoked foods having a lower pH value and produced by using a longer fermentation or maturation. Only 1-methyl-tetrahydro-beta-carboline carboxylic acid (156-574 micrograms/kg) was found in the four unsmoked samples analysed.
本文首次报道了在烟熏食品中存在三种四氢-β-咔啉羧酸。其中一种是1-羟甲基-四氢-β-咔啉-3-羧酸，它由色氨酸与乙醇醛相互作用产生，此前未在食品中报道过，在20个样品中被检测到，含量高达444微克/千克。分别在28个样品中检测到由色氨酸与甲醛或色氨酸与乙醛产生的相应产物，含量高达22毫克/千克和16个样品中含量高达881微克/千克。一般来说，pH值较低且经过较长时间发酵或成熟的烟熏食品中这些物质的浓度更高。在分析的4个未烟熏样品中仅发现了1-甲基-四氢-β-咔啉羧酸（156 - 574微克/千克）。
