Tetrahydro‐ß‐carboline carboxylic acids in smoked foods
作者:
E. Papavergou,
M. N. Clifford,
期刊:
Food Additives & Contaminants
(Taylor Available online 1992)
卷期:
Volume 9,
issue 1
页码: 83-95
ISSN:0265-203X
年代: 1992
DOI:10.1080/02652039209374048
出版商: Taylor & Francis Group
关键词: tetrahydro‐ß‐carboline carboxylic acids;ß‐carbolines;tryptophan;smoked foods;woodsmoke;Pictet‐Spengler reaction
数据来源: Taylor
摘要:
This paper reports for the first time in smoked foods the presence of three tetrahydro‐ß‐carboline carboxylic acids. One of these, 1‐hydroxymethyl‐tetrahydro‐ß‐carboline‐3‐carboxylic acid, which is derived from the interaction of tryptophan and glycolaldehyde, and which has not previously been reported in foods, was observed in 20 samples at levels up to 444 μg/kg. The corresponding products which are derived from tryptophan and formaldehyde or tryptophan and acetaldehyde were found respectively in 28 samples at levels up to 22 mg/kg and in 16 samples at levels up to 881 μg/kg. Greater concentrations were generally found in those smoked foods having a lower pH value and produced by using a longer fermentation or maturation. Only l‐methyl‐tetrahydro‐ß‐carboline carboxylic acid (156–574 μg/kg) was found in the four unsmoked samples analysed.
点击下载:
PDF (734KB)
返 回