熟食中诱变剂的形成。III. 从牛肉中分离出一种强效诱变剂。
Formation of mutagens in cooked foods. III. Isolation of a potent mutagen from beef.
作者信息
Spingarn N E, Kasai H, Vuolo L L, Nishimura S, Yamaizumi Z, Sugimura T, Matsushima T, Weisburger J H
出版信息
Cancer Lett. 1980 May;9(3):177-83. doi: 10.1016/0304-3835(80)90084-1.
The major mutagenic component of fried beef has been isolated using a series of chromatographic steps. The pure compound has been analyzed by low and high resolution mass spectroscopy and nuclear magnetic resonance spectroscopy. The results indicate that the molecular weight of this extremely mutagenic compound is 198, with an elemental composition of C11H10N4. The compound is different from the known mutagenic pyrolysis products of amino acids or proteins.
通过一系列色谱步骤分离出了煎牛肉中的主要诱变成分。已使用低分辨率和高分辨率质谱以及核磁共振光谱对该纯化合物进行了分析。结果表明，这种极具诱变作用的化合物的分子量为198，元素组成为C11H10N4。该化合物与已知的氨基酸或蛋白质诱变热解产物不同。
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