Yamaizumi Z, Kasai H, Nishimura S, Edmonds C G, McCloskey J A
Mutat Res. 1986 Jan;173(1):1-7. doi: 10.1016/0165-7992(86)90002-3.
A method of general applicability for the detection and quantification of mutagens in cooked foods at the ppb level is presented. A minimal sample prefractionation is employed and [Me-2H3]-labeled analogs of the compounds of interest are added for identification and quantification of mutagens by accurate measurement of chromatographic retention (K') in reverse-phase high-performance liquid chromatography (HPLC), and by measurement of the ratio of response of the protonated molecular ions of analyte and internal standard by directly coupled liquid chromatography-mass spectrometry (LC/MS). Initial application is demonstrated in the analysis of 2-amino-3-methylimidazo[4,5-f]quinoline (IQ) and 2-amino-3,4-dimethylimidazo[4,5-f]quinoline (MeIQ) in broiled salmon. Measured levels of IQ and MeIQ in broiled salmon flesh were 0.3-1.8 ppb and 0.6-2.8 ppb, respectively, and for the skin of broiled salmon 1.1-1.7 ppb and 1.5-3.1 ppb, respectively. Results on cooked beef and sardine are also reported.
本文介绍了一种适用于检测和定量ppb水平熟食品中诱变剂的通用方法。该方法采用最小限度的样品预分级，并添加[Me-2H3]标记的目标化合物类似物，通过反相高效液相色谱（HPLC）中色谱保留值（K'）的精确测量以及直接联用液相色谱-质谱（LC/MS）测量分析物和内标质子化分子离子的响应比，来鉴定和定量诱变剂。在烤三文鱼中2-氨基-3-甲基咪唑[4,5-f]喹啉（IQ）和2-氨基-3,4-二甲基咪唑[4,5-f]喹啉（MeIQ）的分析中展示了该方法的初步应用。烤三文鱼鱼肉中IQ和MeIQ的测量水平分别为0.3 - 1.8 ppb和0.6 - 2.8 ppb，烤三文鱼鱼皮中分别为1.1 - 1.7 ppb和1.5 - 3.1 ppb。还报告了熟牛肉和沙丁鱼的检测结果。
