Skog K, Solyakov A, Arvidsson P, Jägerstad M
Department of Applied Nutrition and Food Chemistry, Lund University, Sweden.
J Chromatogr A. 1998 Apr 17;803(1-2):227-33. doi: 10.1016/s0021-9673(97)01266-1.
Heat processing of muscle foods gives rise to the formation of mutagenic and carcinogenic heterocyclic amines, often at ng/g levels. A gas chromatographic-mass spectrometric (GC-MS) technique was introduced for the analysis of nonpolar heterocyclic amines in common cooked meats, pan residues, and meat extracts after solid-phase extraction. The mutagenic heterocyclic amines 3-amino-1,4-dimethyl-5H-pyrido[4,3-b]indole (Trp-P-1), 3-amino-1-methyl-5H-pyrido[4,3-b]indole (Trp-P-2), 2-amino-9H-pyrido[2,3-b]indole (A alpha C) and 2-amino-3-methyl-9H-pyrido[2,3-b]indole (MeA alpha C) were identified in several samples in amounts up to 8 ng/g. Also the comutagenic substances 1-methyl-9H-pyrido [3,4-b]indole (harman) and 9H-pyrido[3,4-b]indole (norharman) were detected in the samples in amounts up to almost 200 ng/g. The GC-MS method can be applied without derivatisation of the sample. The technique offers high chromatographic efficiency, yielding detection limits for pure references in the range 0.1-2 ng per injection.
肌肉类食品的热处理会导致诱变和致癌性杂环胺的形成，其含量通常为纳克/克级别。本文介绍了一种气相色谱-质谱联用（GC-MS）技术，用于分析固相萃取后的常见熟肉、锅底残渣和肉类提取物中的非极性杂环胺。在多个样品中鉴定出了诱变杂环胺3-氨基-1,4-二甲基-5H-吡啶并[4,3-b]吲哚（Trp-P-1）、3-氨基-1-甲基-5H-吡啶并[4,3-b]吲哚（Trp-P-2）、2-氨基-9H-吡啶并[2,3-b]吲哚（AαC）和2-氨基-3-甲基-9H-吡啶并[2,3-b]吲哚（MeAαC），含量高达8纳克/克。此外，在样品中还检测到了共诱变物质1-甲基-9H-吡啶并[3,4-b]吲哚（哈尔满）和9H-吡啶并[3,4-b]吲哚（去甲哈尔满），含量高达近200纳克/克。该GC-MS方法无需对样品进行衍生化处理。该技术具有高色谱效率，每次进样对纯标准品的检测限在0.1-2纳克范围内。
