Knize M G, Andresen B D, Healy S K, Shen N H, Lewis P R, Bjeldanes L F, Hatch F T, Felton J S
Food Chem Toxicol. 1985 Dec;23(12):1035-40. doi: 10.1016/0278-6915(85)90049-3.
The high-pressure liquid chromatography (HPLC) profiles of mutagenic components were compared for extracts of ground beef patties fried at 200, 250 and 300 degrees C for 6 min/side. The HPLC profiles of the mutagenic samples were similar, although total mutagenic activity in Salmonella typhimurium TA1538 was roughly four times as high after the 300 degrees C than after the 200 degrees C frying. Six mutagenic peaks were analysed quantitatively at different temperatures and meat thicknesses. Two major components, 2-amino-3,8-dimethylimidazo[4,5-f]quinoxaline and 2-aminotrimethylimidazo[4,5-f]quinoxaline, and a minor component, 2-amino-3-methylimidazo[4,5-f]quinoline (IQ), were all present at the three different temperatures. Thus, in general, cooking temperature seems to have a major effect on the quantities of mutagens produced but not on their HPLC profiles. The thickness of the meat patty did not affect the total yield of mutagens except at longer cooking times (8-10 min/side) and, in general, neither did it affect the HPLC profiles of the mutagenic components. Total mutagenic activity increased with increasing cooking times. Increasing the fat content lowered the total mutagenicity, with 150,000 revertants/kg of fresh beef at 30% fat compared with 230,000 revertants/kg at 15%, but had little effect on the mutagenicity due to IQ.
比较了在200、250和300摄氏度下每面煎6分钟的碎牛肉饼提取物中诱变成分的高压液相色谱（HPLC）图谱。诱变样品的HPLC图谱相似，尽管在鼠伤寒沙门氏菌TA1538中，300摄氏度煎炸后的总诱变活性大约是200摄氏度煎炸后的四倍。在不同温度和肉的厚度下对六个诱变峰进行了定量分析。两种主要成分，2-氨基-3,8-二甲基咪唑并[4,5-f]喹喔啉和2-氨基-三甲基咪唑并[4,5-f]喹喔啉，以及一种次要成分，2-氨基-3-甲基咪唑并[4,5-f]喹啉（IQ），在三种不同温度下均有存在。因此，一般来说，烹饪温度似乎对产生的诱变剂数量有主要影响，但对其HPLC图谱没有影响。肉饼的厚度除了在较长烹饪时间（每面8 - 10分钟）时不影响诱变剂的总产量外，一般也不影响诱变成分的HPLC图谱。总诱变活性随着烹饪时间的增加而增加。增加脂肪含量会降低总诱变性，脂肪含量为30%的新鲜牛肉每千克有150,000个回复突变体，而脂肪含量为15%时每千克有230,000个回复突变体，但对IQ引起的诱变性影响不大。
