Formation of heterocyclic amine-amino acid adducts by heating in a model system

Food Chemistry

Volumn 130, Issue 3, 2012, Pages 725-729

  Kataoka, Hiroyuki ^a   Miyake, Mina ^a   Saito, Keita ^a   Mitani, Kurie ^a  

^a SHUJITSU UNIVERSITY   (Japan)

Author keywords

Adduct formation; Amino acids; Heating; Heterocyclic amines; LC MS analysis

Indexed keywords

3-AMINO-1; ADDUCT FORMATION; AMINO GROUP; CARBOXYL GROUPS; CARCINOGENIC RISK; COOKED MEAT; HETEROCYCLIC AMINES; LC-MS ANALYSIS; LIQUID CHROMATOGRAPHY-MASS SPECTROMETRY; MODEL SYSTEM; QUINOLONES; QUINOXALINES;

AMINES; HEATING; LIQUID CHROMATOGRAPHY; MASS SPECTROMETRY;

AMINO ACIDS;

2 AMINO 1 METHYL 6 PHENYLIMIDAZO [4,5 BETA]PYRIDINE; 2 AMINO 3 METHYL 3H IMIDAZO [4,5 F]QUINOLONE; 2 AMINO 3,8 DIMETHYLIMIDAZO[4,5 F]QUINOXALINE; 3 AMINO 1,4 DIMETHYL 5H PYRIDO [3,4 BETA]INDOLE; AMINO ACID; CARBOXYL GROUP; CYSTEINE; GLYCINE; HETEROCYCLIC AMINE; LYSINE; PROLINE; SERINE; UNCLASSIFIED DRUG;

ARTICLE; CHEMICAL REACTION; CHEMICAL STRUCTURE; COOKING; HEATING; LIQUID CHROMATOGRAPHY; MASS SPECTROMETRY;

EID: 80052766844     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2011.07.094     Document Type: Article

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