Manabe S, Kanai Y, Yanagisawa H, Tohyama K, Ishikawa S, Kitagawa Y, Wada O
Department of Hygiene and Preventive Medicine, Faculty of Medicine, University of Tokyo, Japan.
Environ Mol Mutagen. 1988;11(3):379-88. doi: 10.1002/em.2850110309.
Commercially available Worcestershire sauce was analyzed for mutagenic and carcinogenic glutamic acid pyrolysis products using high-performance liquid chromatography. These carcinogenic heterocyclic amines were found to be present in all brands of Worcestershire sauce analyzed. The identity of the carcinogens was confirmed by spectrometric analyses and the SOS umu-test. The concentrations of 2-amino-6-methyldipyrido[1,2-a:3',2'-d]imidazole (Glu-P-1) and 2-amino-dipyrido[1,2-a:3',2'-d]imidazole (Glu-P-2) in the Worcestershire sauce were 695 +/- 329 pmol/liter (mean +/- SD, n = 5) and 1,839 +/- 1,321 pmol/liter (n = 5), respectively.
使用高效液相色谱法分析市售伍斯特沙司中致突变和致癌的谷氨酸热解产物。在所分析的所有品牌伍斯特沙司中均发现了这些致癌杂环胺。通过光谱分析和SOS umu试验确认了致癌物的身份。伍斯特沙司中2-氨基-6-甲基二吡啶并[1,2-a:3',2'-d]咪唑（Glu-P-1）和2-氨基二吡啶并[1,2-a:3',2'-d]咪唑（Glu-P-2）的浓度分别为695±329 pmol/升（平均值±标准差，n = 5）和1,839±1,321 pmol/升（n = 5）。
