TY - JOUR
T1 - Detection of IQ-type mutagens in canned roasted eel
AU - Lee, H.
AU - Tsai, S. J.
N1 - Funding Information:
Acknowledgements--We thank Misses S. S. Bian and S. M. Law for their technical assistance and the National Science Council of ROC for their financial support (NSC 80-0412-B-040-02). We also thank Drs J. Y. Lin and S. T. Lin for their helpful comments and suggestions concerning the review of the manuscripts.
PY - 1991
Y1 - 1991
N2 - Basic extracts of canned roasted eel exhibited the highest mutagenicity among seven kinds of canned products assayed with Salmonella typhimurium TA98 in the presence of S-9 mix. The major mutagenic compounds of canned roasted eel extracts were purified and analysed by HPLC. The mutagenic fractions corresponding to the peaks of standard 2-amino-3,8-dimethylimidazo[4,5-f{hook}]quinoxaline(MeIQx) and 2-amino-3,7,8-trimethylimidazo[4,5-f{hook}]quinoxaline(7,8-DiMeIQx) were further confirmed by the comparison of UV spectra, tester strain specificity and nitrite treatment. The estimated contents of MeIQx and 7,8-DiMeIQx were 1.1 ng and 5.3 ng per gram of canned roasted eel, respectively. Cooking temperature and time seemed to be the major factors affecting mutagen formation in fried eel. The type and amount of mutagenic compounds detected in canned roasted eel are likely to be correlated with the relative levels of specific free amino acids in raw eel.
AB - Basic extracts of canned roasted eel exhibited the highest mutagenicity among seven kinds of canned products assayed with Salmonella typhimurium TA98 in the presence of S-9 mix. The major mutagenic compounds of canned roasted eel extracts were purified and analysed by HPLC. The mutagenic fractions corresponding to the peaks of standard 2-amino-3,8-dimethylimidazo[4,5-f{hook}]quinoxaline(MeIQx) and 2-amino-3,7,8-trimethylimidazo[4,5-f{hook}]quinoxaline(7,8-DiMeIQx) were further confirmed by the comparison of UV spectra, tester strain specificity and nitrite treatment. The estimated contents of MeIQx and 7,8-DiMeIQx were 1.1 ng and 5.3 ng per gram of canned roasted eel, respectively. Cooking temperature and time seemed to be the major factors affecting mutagen formation in fried eel. The type and amount of mutagenic compounds detected in canned roasted eel are likely to be correlated with the relative levels of specific free amino acids in raw eel.
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U2 - 10.1016/0278-6915(91)90043-7
DO - 10.1016/0278-6915(91)90043-7
M3 - Article
C2 - 1894217
AN - SCOPUS:0025895687
SN - 0278-6915
VL - 29
SP - 517
EP - 522
JO - Food and Chemical Toxicology
JF - Food and Chemical Toxicology
IS - 8
ER -