Yamaizumi Z, Shiomi T, Kasai H, Nishimura S, Takahashi Y, Nagao M, Sugimura T
Cancer Lett. 1980 Apr;9(2):75-83. doi: 10.1016/0304-3835(80)90110-x.
The potent mutagens Trp-P-1 (3-amino-1, 4-dimethyl-5H-pyrido-[4,3-b]-indole) and Trp-P-2 (3-amino-1-methyl-5H-pyrido[4,3-b]indole) are known to be produced by pyrolysis of tryptophan [8]. To determine whether such mutagens are produced by cooking foods, the fractions obtained from broiled sardines cooked in the ordinary way were analysed by gas chromatography/mass spectrometry. The results showed that 13.3 ng of Trp-P-1 and 13.1 ng of Trp-P-2 were, in fact, present per gram of broiled sardines.
强效诱变剂Trp-P-1（3-氨基-1,4-二甲基-5H-吡啶并-[4,3-b]-吲哚）和Trp-P-2（3-氨基-1-甲基-5H-吡啶并[4,3-b]吲哚）已知可由色氨酸热解产生[8]。为了确定烹饪食物时是否会产生此类诱变剂，对以常规方式烤制的沙丁鱼所得到的馏分进行了气相色谱/质谱分析。结果表明，每克烤制沙丁鱼中实际上含有13.3纳克的Trp-P-1和13.1纳克的Trp-P-2。
