Murray S, Gooderham N J, Barnes V F, Boobis A R, Davies D S
Carcinogenesis. 1987 Jul;8(7):937-40. doi: 10.1093/carcin/8.7.937.
A gas chromatographic-mass spectrometric assay has been developed for the measurement of 3-amino-1-methyl-5H-pyrido[4,3-b]indole (Trp-P-2) in cooked meat and fish. The method employs capillary column gas chromatography, electron capture negative ion chemical ionisation mass spectrometry, a deuterated analogue of Trp-P-2 as internal standard and has a limit of detection of 0.1 ng Trp-P-2/g food. Four different meats and three types of fish, cooked either by frying on an electric hotplate or by charcoal broiling, were analysed for Trp-P-2. No Trp-P-2 was detected in any of the samples. The assay was modified to give an improved limit of detection of 25 pg Trp-P-2/g food and fried ground beef was re-examined. Once again, no Trp-P-2 was detected in this cooked meat.
已开发出一种气相色谱-质谱分析法，用于测定熟肉和鱼肉中的3-氨基-1-甲基-5H-吡啶并[4,3-b]吲哚（Trp-P-2）。该方法采用毛细管柱气相色谱法、电子捕获负离子化学电离质谱法，以Trp-P-2的氘代类似物作为内标，检测限为0.1 ng Trp-P-2/g食物。对四种不同的肉类和三种鱼类进行了分析，这些肉类和鱼类分别用电热板煎制或用炭火烤制，以检测其中的Trp-P-2。在任何样品中均未检测到Trp-P-2。对该分析方法进行了改进，使其检测限提高到25 pg Trp-P-2/g食物，并对煎制的碎牛肉进行了重新检测。再次检测发现，这种熟肉中仍未检测到Trp-P-2。
