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The evaluation in the Ames test of the mutagenicity of tetrahydro‐β‐carboline‐3‐carboxylic acids from smoked foods

 

作者: E. Papavergou,   C. Ioannides,   M. N. Clifford,  

 

期刊: Food Additives & Contaminants  （Taylor Available online 1992）
卷期: Volume 9, issue 2  

页码: 183-187

 

ISSN:0265-203X

 

年代: 1992

 

DOI:10.1080/02652039209374060

 

出版商: Taylor & Francis Group

 

关键词: tetrahydro‐β‐carboline carboxylic acids;β‐carbolines;tryptophan;smoked foods;woodsmoke;Pictet‐Spengler reaction

 

数据来源: Taylor

 

摘要:

This paper reports the evaluation of five tetrahydro‐β‐carboline carboxylic acids, formed from the interaction of woodsmoke carbonyls and tryptophan, for mutagenicity in the Ames test. Three of the compounds tested have been detected recently in smoked foods at levels in theμg/kg or mg/kg range.

 

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