Larsson B K, Pyysalo H, Sauri M
Swedish National Food Administration, Uppsala.
Z Lebensm Unters Forsch. 1988 Dec;187(6):546-51. doi: 10.1007/BF01042387.
A method for class separation of mutagenic polycyclic organic material in grilled and smoked foods is described. The procedure involves an initial extraction with acetone, removal of fat and proteins by precipitation at -55 degrees C, and an acid-base extraction. Further fractionation was carried out by gel filtration and silica gel chromatography. In four samples of grilled sausages, 80%-90% of the extracted mutagenicity (TA98 + S9) was contained in the basic fractions. Flame-grilled sausages showed higher mutagenicity than charcoal-grilled ones. In a smoked fish sample, the mutagenicity was low and evenly distributed between the basic and the neutral/acidic fractions. A few samples showed a weak direct-acting mutagenicity in the neutral/acidic fractions. The presence of nitrite in grilled sausages did not influence the mutagenicity markedly. Gas chromatography-selected ion monitoring was used to successfully identify a number of polycyclic aromatic hydrocarbons (PAHs) and tentatively identify several nitro-PAHs and oxygenated compounds. However, the identification of mutagens in the basic fractions was complicated by peak tailing and the presence of co-eluting material.
描述了一种用于分离烧烤和烟熏食品中致突变多环有机物质的分类方法。该程序包括先用丙酮萃取，在-55℃下通过沉淀去除脂肪和蛋白质，以及酸碱萃取。通过凝胶过滤和硅胶色谱进行进一步分级分离。在四个烤香肠样品中，80%-90%的萃取致突变性（TA98 + S9）存在于碱性组分中。火焰烤香肠的致突变性高于炭烤香肠。在一个烟熏鱼样品中，致突变性较低，且在碱性和中性/酸性组分之间均匀分布。一些样品在中性/酸性组分中表现出较弱的直接致突变性。烤香肠中亚硝酸盐的存在对致突变性没有明显影响。气相色谱-选择离子监测用于成功鉴定了多种多环芳烃（PAHs），并初步鉴定了几种硝基-PAHs和含氧化合物。然而，碱性组分中致突变物的鉴定因峰拖尾和共洗脱物质的存在而变得复杂。
