TETRAHYDRO-BETA-CARBOLINE CARBOXYLIC-ACIDS IN SMOKED FOODS

被引：23

作者：

PAPAVERGOU, E

CLIFFORD, MN

机构：

[1] Food Safety Research Group, School of Biological Sciences, University of Surrey, Guildford

[2] Department of Food Hygiene and Technology of Animal Products, School of Veterinary Medicine, University of Thessaloniki, Thessaloniki

来源：

FOOD ADDITIVES AND CONTAMINANTS | 1992年 / 9卷 / 01期

关键词：

TETRAHYDRO-BETA-CARBOLINE CARBOXYLIC ACIDS; BETA-CARBOLINES; TRYPTOPHAN; SMOKED FOODS; WOODSMOKE; PICTET-SPENGLER REACTION;

D O I：

10.1080/02652039209374048

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

This paper reports for the first time in smoked foods the presence of three tetrahydro-beta-carboline carboxylic acids. One of these, 1-hydroxymethyl-tetrahydro-beta-carboline-3-carboxylic acid, which is derived from the interaction of tryptophan and glycolaldehyde, and which has not previously been reported in foods, was observed in 20 samples at levels up to 444-mu-g/kg. The corresponding products which are derived from tryptophan and formaldehyde or tryptophan and acetaldehyde were found respectively in 28 samples at levels up to 22 mg/kg and in 16 samples at levels up to 881-mu-g/kg. Greater concentrations were generally found in those smoked foods having a lower pH value and produced by using a longer fermentation or maturation. Only 1-methyl-tetrahydro-beta-carboline carboxylic acid (156-574-mu-g/kg) was found in the four unsmoked samples analysed.

引用

页码：83 / 95

页数：13

共 27 条

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