Identification of the mutagens in cooked beef

Environmental Health Perspectives
J S FeltonF T Hatch

Abstract

The purification of cooking mutagens depends on the extraordinary sensitivity of the Ames/Salmonella mutagenicity test and its usefulness for tracking the mutagens during the purification steps. Following aqueous/acid (pH 2) extraction of fried ground beef (cooked at 200, 250, or 300 degrees C), XAD-2 column adsorption and elution with acetone, and acidic and basic liquid/liquid extractions, the samples are separated into six distinct peaks with preparative reverse-phase HPLC. A total of nine distinct mutagens can be separated after two additional HPLC steps. These compounds fall into a class of compounds called aminoimidazoazaarenes (AIAs). The majority of the mutagenic activity is made up of MeIQx1 (m/z 213, C11H11N5), DiMeIQx (m/z 227, C12H13N5), trimethylimidazopyridine (TMIP) (m/z 176, C9H12N4) and phenylimidazopyridine (PhIP) (m/z 224, C13H12N4). Smaller contributions are from IQ (m/z 198, C11H10N4), MeIQ (m/z 213, C12H12N4), a nonpolar peak containing oxygen and two unidentified trace polar mutagens. Mass estimates (per kilogram uncooked beef) include: 15 micrograms for PhIP, 1.0 micrograms for MeIQx, 0.5 microgram for DiMeIQx, and 0.02 microgram for IQ. Because of the uncoupling of mutagenic and carcinogenic potencies o...Continue Reading

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