Jägerstad M, Olsson K, Grivas S, Negishi C, Wakabayashi K, Tsuda M, Sato S, Sugimura T
Mutat Res. 1984 May;126(3):239-44. doi: 10.1016/0027-5107(84)90002-2.
A mixture of creatinine, glucose and glycine was heated in diethylene glycol containing 14% water for 2 h at 128 degrees C, and the mutagens formed were purified by XAD-2 column chromatography, acid-base partition, Sephadex LH-20 column chromatography, 'blue cotton' treatment and HPLC. Two mutagenic substances were isolated by HPLC. The major mutagen was identified by its UV absorption and mass and NMR spectra as 2-amino-3,8- dimethylimidazo [4,5-f]quinoxaline, which was originally isolated from fried beef. This finding supported the idea that creatinine, amino acids and sugars present in meat are precursors in the formation of the mutagenic imidazoquinoxaline derivative.
将肌酐、葡萄糖和甘氨酸的混合物在含14%水的二甘醇中于128℃加热2小时，生成的诱变剂通过XAD - 2柱色谱、酸碱分配、葡聚糖凝胶LH - 20柱色谱、“蓝棉”处理和高效液相色谱法进行纯化。通过高效液相色谱法分离出两种诱变物质。主要诱变剂通过其紫外吸收、质谱和核磁共振光谱鉴定为2 - 氨基 - 3,8 - 二甲基咪唑并[4,5 - f]喹喔啉，该物质最初是从煎牛肉中分离出来的。这一发现支持了肉类中存在的肌酐、氨基酸和糖是诱变咪唑喹喔啉衍生物形成前体的观点。
