DETECTION OF 2-AMINO-1-METHYL-6-(4-HYDROXYPHENYL)IMIDAZO[4,5-B]PYRIDINE IN BROILED BEEF

被引：21

作者：

KUROSAKA, R

WAKABAYASHI, K

USHIYAMA, H

NUKAYA, H

ARAKAWA, N

SUGIMURA, T

NAGAO, M

机构：

[1] NATL CANC CTR, RES INST,DIV CARCINOGENESIS,1-1 TSUKIJI 5 CHOME, CHUO KU, TOKYO 104, JAPAN

[2] TOKYO METROPOLITAN RES LAB PUBL HLTH, DIV FOOD HYG, SHINJUKU KU, TOKYO 169, JAPAN

[3] UNIV SHIZUOKA, SCH PHARMACEUT SCI, OYA, SHIZUOKA 422, JAPAN

[4] OCHANOMIZU UNIV, DEPT FOOD & NUTR, BUNKYO KU, TOKYO 112, JAPAN

来源：

JAPANESE JOURNAL OF CANCER RESEARCH | 1992年 / 83卷 / 09期

关键词：

4'-OH-PHIP; PHIP; MUTAGEN; BROILED BEEF; HETEROCYCLIC AMINE;

D O I：

10.1111/j.1349-7006.1992.tb02000.x

中图分类号：

R73 [肿瘤学];

学科分类号：

100214 ;

摘要：

2-Amino-1-methyl-6-(4-hydroxyphenyl)imidazo[4,5-b]pyridine (4'-OH-PhIP) showed mutagenicity in Salmonella typhimurium TA98 in the presence of S9 mix, inducing 180 revertants per 100-mu-g. Since creatinine, tyrosine and glucose, which are present in meat, are expected to be involved in the formation of 4'-OH-PhIP, its presence in broiled beef was examined. 4'-OH-PhIP was detected in broiled beef by high-performance liquid chromatography and UV-spectrometry after extraction with 0.1 N HCl and purification by blue cotton treatment and ion exchange column chromatography. Its level was estimated to be 21.0 ng per g of broiled beef, which is comparable to that of 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP).

引用

页码：919 / 922

页数：4

共 22 条

[1] 4-(2-AMINO-1-METHYLIMIDAZO[4,5-B]PYRID-6-YL)PHENYL SULFATE - A MAJOR METABOLITE OF THE FOOD MUTAGEN 2-AMINO-1-METHYL-6-PHENYLIMIDAZO[4,5-B]PYRIDINE (PHIP) IN THE RAT [J].