MUTAGENIC AND CARCINOGENIC HETEROCYCLIC AMINES IN CHINESE COOKED FOODS

作     者：ZHANG, XM WAKABAYASHI, K LIU, ZC SUGIMURA, T NAGAO, M 

作者机构：NATL CANC CTR RES INST 1-1 TSUKIJI 5-CHOME CHUO KU TOKYO 104 JAPAN HARBIN MED UNIV SCH PUBL HLTH HARBIN PEOPLES R CHINA 

出 版 物：《MUTATION RESEARCH》 (突变研究－突变原理与分子结构)

年 卷 期：1988年第201卷第1期

页      面：181-188页

核心收录：

学科分类：0710[理学-生物学] 1001[医学-基础医学(可授医学、理学学位)] 07[理学] 09[农学] 

基　　金：Japan-China Medical Association Ministry of Education, Culture, Sports, Science and Technology, MEXT 

主　　题：Heterocyclic amines Chinese cooked foods Amines, heterocyclic AαC, 2-amino-9 H -pyrido[2,3- b ]indole, 26148-68-5 4,8-DiMeIQx, 2-amino-3,4,8-trimethylimidazol[4,5- f ]quinoxaline 5896-78-9 Glu-P-1, 2-amino-6-methyldipyrido[1,2- a ,3′,2′- d ]imidazole 67730-11-4 Glu-P-2, 2-aminodipyrido[1,2- a :3′,2′- d ]imidazole, 67730-3 IQ, 2-amino-3methylimidazo[4,5- f ]quinoline, 76180-96-6 MeAαC, 2-amino-3-methyl-9 H -pyrido[2,3- b ]indole, 68006-83-7 MeIQ, 2-amino-3,4-dimethylimidazo[4,5- f ]quinoline, 77094-11-2 MeIQx, 2-amino-3,8-dimethylimidazo[4,5- f ]quinoxaline, 77500-04-0 PhIP, 2-amino-1-methyl-6-phenylimidazo[4,5- b ]pyridine, 105650-23-5 Trp-P-1, 3-amino-1,4-dimethyl-5 H -pyrido[4,3- b ]indole, 62450-06-0 Trp-P-2, 3-amino-1,4-demethyl-5H-pyridol[4,3- b ]indole, 62450-07-1. 

摘      要：Samples of 7 foods commonly eaten in the Northeast of China (i.e. fried and broiled fishes and broiled meat) were tested for mutagenicity on Salmonella typhimurium TA98 with S9 mix. The basic fractions of the samples were mutagenic, inducing 33-2930 revertants/g of cooked food. Fried walleye pollack (a kind of cod fish heated on a stainless steel pan) showed the highest mutagenicity, so attempts were made to isolate mutagens from the basic fraction of this food. The mutagens were purified by treatment with blue cotton and HPLC on a semi-preparative ODS column and analytical cation exchange and ODS columns. 5 mutagens were isolated and identified as 2-amino-3-methylimidazo[4,5-f]quinoline (IQ), 2-amino-3,4-dimethylimidazo[4,5-f]quinoline (MeIQ), 2-amino-3,8-dimethylimidazo[4,5-f]quinoxaline (MeIQx), 2-amino-3,4,8-trimethylimidazo[4,5-f]quinoxaline (4,8-DiMeIQx) and 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP). 1 g of fried fish was estimated to contain 0.16 ng of IQ, 0.03 ng of MeIQ, 6.44 ng of MeIQx, 0.10 ng of 4,8-DiMeIQx and 69.2 ng of PhIP. MeIQx and PhIP accounted for 24% and 4.7%, respectively, of the total mutagenicity. The other 3 heterocyclic amines were each responsible for only 0.3-1.2% of the total mutagenicity.