文章基本信息

标题：Formation of Mutagenic Substances during Smoking-and-Drying (Baikan) of Bonito Meat
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作者：KIYOMI KIKUGAWA ; TETSUTA KATO ; HIKOYA HAYATSU 等
期刊名称：Journal of Health Science
印刷版ISSN：1344-9702
电子版ISSN：1347-5207
出版年度：1986
卷号：32
期号：5
页码：379-383
DOI：10.1248/jhs1956.32.379
出版社：The Pharmaceutical Society of Japan
摘要：Smoked, dried bonito (katsuobushi) products, which are a typical class of Japanese food, contain mutagenic heterocyclic amines, 2-amino-3, 8-dimethylimidazo[4, 5-f]quinoxaline (MeIQx) and possibly 2-amino-3, 4, 8-trimethylimidazo[4, 5-f]quinoxaline (4, 8-DiMeIQx). It is now shown that mutagenicity possibly due to these mutagens is generated during the smoking-and-drying (baikan) of fresh bonito meat to prepare the products. Though the benzo[α]pyrene content in the tar portion of the intermediate sample of katsuobushi processing was 20-40 times higher than that in the residual meat portion, the major part of the mutagenic activity still remained in the bonito meat after removal of the peripheral tar.
关键词：smoked, dried bonito;mutagenicity;2-amino-3, 8-dimethylimidazo[4, 5-f]quinoxaline;2-amino-3, 4, 8-trimethylimidazo[4, 5-f]quinoxaline;benzo[α]pyrene;smoking-and-drying