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Detection of carcinogenic glutamic acid pyrolysis products in worcestershire sauce by high‐performance liquid chromatography
Author(s) -
Manabe Shigeo,
Kanai Yoshikatsu,
Yanagisawa Hiroyuki,
Tohyama Kazuhiko,
Ishikawa Shinsuke,
Kitagawa Yasuhisa,
Wada Osamu
Publication year - 1988
Publication title -
environmental and molecular mutagenesis
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1
H-Index - 87
eISSN - 1098-2280
pISSN - 0893-6692
DOI - 10.1002/em.2850110309
Subject(s) - carcinogen , pyrolysis , chemistry , high performance liquid chromatography , chromatography , glutamic acid , organic chemistry , biochemistry , amino acid
Commercially available Worcestershire sauce was analyzed for mutagenic and carcinogenic glutamic acid pyrolysis products using high‐performance liquid chromatography. These carcinogenic heterocyclic amines were found to be present in all brands of Worcestershire sauce analyzed. The identity of the carcinogens was confirmed by spectrometric analyses and the SOS umu ‐test. The concentrations of 2‐amino‐6‐methyldipyrido[l,2‐a:3′,2′‐d]imidazole (Glu‐P‐1) and 2‐amino‐dipyrido‐[1,2‐a:3′,2′‐d]imidazole (Glu‐P‐2) in the Worcestershire sauce were 695 ± 329 pmol/liter (mean ± SD, n = 5) and 1,839 ± 1,321 pmol/liter (n = 5), respectively.