Jägerstad M, Reuterswärd A L, Grivas S, Olsson K, Negishi C, Sato S
Princess Takamatsu Symp. 1985;16:87-96.
In recent years it has been shown that certain methyl derivatives of 3H-imidazo[4,5-f]quinoxaline-2-amine are responsible for a major part of the mutagenicity formed during frying, broiling or baking of meat, and also formed in the preparation of meat extracts. The present study describes the precursors of these compounds and their formation with participation of Maillard or nonenzymatic browning reactions. The formation of these IQ-type mutagens was shown to occur when model systems of creatin(in)e, reducing monosaccharides, and certain amino acids were heated at 128 degrees C for 2 hr. In meat experiments, the mutagenicity was found to be significantly correlated with the presence of creatin(in)e in the meat samples. The same conditions that are favorable for Maillard reactions, such as supply of starting materials, high temperature, and a suitable water concentration, also increased the yield of mutagenicity during cooking. Fats seemed to act as regulators of the amount of heat transferred into the product rather than as reactants in the formation of mutagenicity.
近年来已表明，3H-咪唑并[4,5-f]喹喔啉-2-胺的某些甲基衍生物是肉类煎、烤或烘焙过程中以及肉类提取物制备过程中形成的大部分致突变性的原因。本研究描述了这些化合物的前体及其在美拉德或非酶褐变反应参与下的形成过程。当肌酸（酐）、还原性单糖和某些氨基酸的模型体系在128℃加热2小时时，这些IQ型诱变剂的形成被证明会发生。在肉类实验中，发现致突变性与肉类样品中肌酸（酐）的存在显著相关。有利于美拉德反应的相同条件，如起始原料的供应、高温和合适的水浓度，也会在烹饪过程中增加致突变性的产量。脂肪似乎起到将热量传递到产品中的调节剂的作用，而不是致突变性形成过程中的反应物。
