Multi-residue determination and confirmation of ten heterocyclic amines in cooked meats

Journal of Muscle Foods

Volumn 7, Issue 3, 1996, Pages 281-290

  Holder, C L ^a,b   Cooper, W M ^a   Churchwell, M I ^a   Doerge, D R ^a   Thompson Jr , H C ^a  

^a NATIONAL CENTER FOR TOXICOLOGICAL RESEARCH   (United States)

^b CENTER FOR DRUG EVALUATION AND RESEARCH   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

RODENTIA;

EID: 0030304088     PISSN: 10460756     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1745-4573.1996.tb00604.x     Document Type: Article

References (10)

1. FELTON, J.S., KNIZE, M.G., SHEN, N.H., ANDERSON, B.D. BJELDANES, L.F. and HATCH, F.T. 1986. Identification of the mutagens in cooked beef. Environ. Health Perspec., 67, 17-24.
2. GOODERHAM, N.J., WATSON, D., RICE, J.C., MURRAY, S., TAYLOR, G.W. and DAVIES, D.S. 1987. Metabolism of the mutagen MeIQx in vivo: metabolite screening by liquid chromatography thermospray mass spectrometry. Biochem. Biophys. Res. Comm., 148 (3), 1377-1382.
3. GRIVAS, S. and NYHAMMAR, T. 1985. Analysis of mutagenic imidazo [4,5-f] quinolines and - quinozalines (IQ compounds). Mutation Res., 142, 5-8.
4. GROSS, G.A. and GRUTER, A. 1992. Quantitation of mutgenic/carcinogenic aromatic amines in food products. J. Chrom., 592, 271-278.
5. GROSS, G.A., PHILIPPOSSIAN, G. and AESCHBACHER, H.V. 1989. An efficient and convenient method for the purification of mutagenic heterocyclic amines in heated meat products. Carcinogenesis, 10 (7), 1175-1182.
6. HATCH, F.T., FELTON, J.S. and KNIZE, M.G. 1989. Mutagens formed in foods during cooking. ISI Atlas of Science: Pharamacology, pp. 222-8.
7. HAYATSU, H., MATSUI, Y., OHARA, Y., OKA, T. and HAYATSU, T. 1983. Characterization of mutagenic fractions in beef extract and in cooked ground beef. Use of blue-cotton for efficient extraction. Gann, 74, 472-482.
8. LAYTON, D.W., BOGEN, K.T., KNIZE, M.G., HATCH, F.T., JOHNSON, V.M. and FELTON, J.S. 1995. Cancer risk of heterocyclic amines in cooked foods: an analysis and implications for research. Carcinogenesis 16, 39-52.
9. MURRAY, S., GOODERHAM, N.J., BOOBIS, A.R., and DAVIS, D.S. 1988. Measurement of MeIQx and DiMeIQx in fried beef by capillary column gas chromatography electron capture negative ion chemical ionisation mass spectroscopy. Carcinogenesis, 9 (2), 321-325.
10. TURESKY, R.J., FORSTER, C.M., et al. 1989. Purification of the food-borne carcinogens 2-amono-3-methylimidazo [4,5-f] quinoline and 2-amino-3,8-dimethylimidazo [4,5-f] quinozaline in heated meat products by immunoaffinity chromatography. Carcinogenesis, 10 (1), 151-156.