Kasai H, Nishimura S, Nagao M, Takahashi Y, Sugimura T
Cancer Lett. 1979 Oct;7(6):343-8. doi: 10.1016/s0304-3835(79)80064-6.
A mutagenic principle present in the basic fraction of broiled sardines cooked in the ordinary way was fractionated by high-pressure liquid chromatography using a reversed-phase column. Results indicated that the major mutagenic principle is not identical with any of the mutagens previously isolated from amino acid pyrolysis products, and that a new, unidentified mutagen exists in broiled sardines.
采用反相柱高压液相色谱法对用常规方法烹制的烤沙丁鱼基本成分中存在的诱变成分进行了分离。结果表明，主要诱变成分与先前从氨基酸热解产物中分离出的任何诱变剂均不相同，且烤沙丁鱼中存在一种新的、未鉴定的诱变剂。
