Detection of IQ-type mutagens in canned roasted eel

H. Lee, S. J. Tsai

Research output: Contribution to journalArticle

19 Citations (Scopus)

Abstract

Basic extracts of canned roasted eel exhibited the highest mutagenicity among seven kinds of canned products assayed with Salmonella typhimurium TA98 in the presence of S-9 mix. The major mutagenic compounds of canned roasted eel extracts were purified and analysed by HPLC. The mutagenic fractions corresponding to the peaks of standard 2-amino-3,8-dimethylimidazo[4,5-f{hook}]quinoxaline(MeIQx) and 2-amino-3,7,8-trimethylimidazo[4,5-f{hook}]quinoxaline(7,8-DiMeIQx) were further confirmed by the comparison of UV spectra, tester strain specificity and nitrite treatment. The estimated contents of MeIQx and 7,8-DiMeIQx were 1.1 ng and 5.3 ng per gram of canned roasted eel, respectively. Cooking temperature and time seemed to be the major factors affecting mutagen formation in fried eel. The type and amount of mutagenic compounds detected in canned roasted eel are likely to be correlated with the relative levels of specific free amino acids in raw eel.

Original languageEnglish
Pages (from-to)517-522
Number of pages6
JournalFood and Chemical Toxicology
Volume29
Issue number8
DOIs
Publication statusPublished - 1991
Externally publishedYes

Fingerprint

Eels
Quinoxalines
Mutagens
eel
Salmonella
Cooking
Nitrites
quinoxalines
2-amino-3,8-dimethylimidazo(4,5-f)quinoxaline
Amino Acids
mutagenicity
extracts
Salmonella typhimurium
Salmonella Typhimurium
free amino acids
Temperature
nitrites
cooking
High Pressure Liquid Chromatography
temperature

ASJC Scopus subject areas

  • Food Science
  • Toxicology

Cite this

Detection of IQ-type mutagens in canned roasted eel. / Lee, H.; Tsai, S. J.

In: Food and Chemical Toxicology, Vol. 29, No. 8, 1991, p. 517-522.

Research output: Contribution to journalArticle

Lee, H. ; Tsai, S. J. / Detection of IQ-type mutagens in canned roasted eel. In: Food and Chemical Toxicology. 1991 ; Vol. 29, No. 8. pp. 517-522.
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