Nishimura S
Environ Health Perspect. 1986 Aug;67:11-6. doi: 10.1289/ehp.866711.
From a chemical point of view, the following subjects are important areas in studies on mutagens and carcinogens in broiled foods. In addition to heterocyclic amines which need microsomal activation, the structural elucidation of more labile direct-acting mutagens is necessary. It is known that there are still various unknown minor mutagens in broiled foods. Although the structural characterization of such compounds is more difficult, it is important since they might be hazardous in spite of their low mutagenicity. A more feasible and easier method for quantitative analysis of mutagens, in addition to HPLC and GC/MS methods presently employed, must be developed. The mechanism of formation of mutagens by broiling of food should be studied. An effective chemical method to prevent formation of mutagens or to destroy them, once formed, should be developed.
从化学角度来看，以下主题是烤制食品中诱变剂和致癌物研究的重要领域。除了需要微粒体激活的杂环胺之外，还需要对更不稳定的直接作用诱变剂进行结构解析。众所周知，烤制食品中仍存在各种未知的微量诱变剂。尽管此类化合物的结构表征更加困难，但由于它们可能尽管诱变活性较低却仍具有危害性，所以这一点很重要。除了目前采用的高效液相色谱法（HPLC）和气相色谱-质谱联用（GC/MS）方法之外，必须开发出一种更可行、更简便的诱变剂定量分析方法。应该研究食品烤制过程中诱变剂的形成机制。应当开发出一种有效的化学方法，以防止诱变剂的形成，或者在诱变剂一旦形成后将其破坏。
