Автор |
Ibe, F. I. |
Автор |
Blowers, S. D. |
Автор |
Anderson, D. |
Автор |
Massey, R. |
Дата выпуска |
1994 |
dc.description |
To investigate the possible presence of protein‐bound mutagens in food an analytical procedure has been devised in which the sample is enzymically hydrolysed, fractionated by HPLC and examined by a modified liquid incubation Ames assay. To validate the method MeIQx was added, as a model compound, to beefburger and a recovery of 82% obtained. The limit of detection for protein‐bound mutagens was 1 μg/kg, expressed as equivalents of MeIQx. No detectable mutagenicity was observed when the procedure was applied to samples of well cooked beefburger, irradiated chicken or mycoprotein. |
Формат |
application.pdf |
Издатель |
Taylor & Francis Group |
Копирайт |
Copyright Taylor and Francis Group, LLC |
Тема |
protein‐bound mutagens |
Тема |
HPLC |
Тема |
Ames test |
Тема |
cooked meat |
Название |
A method for the detection of protein‐bound mutagens in food |
Тип |
research-article |
DOI |
10.1080/02652039409374239 |
Print ISSN |
0265-203X |
Журнал |
Food Additives and Contaminants |
Том |
11 |
Первая страница |
403 |
Последняя страница |
411 |
Аффилиация |
Ibe, F. I.; BIBRA Toxicology International |
Аффилиация |
Blowers, S. D.; BIBRA Toxicology International |
Аффилиация |
Anderson, D.; BIBRA Toxicology International |
Аффилиация |
Massey, R.; Food Science Laboratory, Food Safety Directorate, Ministry of Agriculture, Fisheries and Food |
Выпуск |
3 |
Библиографическая ссылка |
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Библиографическая ссылка |
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Библиографическая ссылка |
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