A method for the detection of protein-bound mutagens in food
Title:
A method for the detection of protein-bound mutagens in food
Author:
Ibe, F. I. Blowers, S. D. Anderson, D. Massey, R.
Appeared in:
Food additives and contaminants. Pt. A, Chemistry, analysis, control, exposure & risk assessment
Paging:
Volume 11 (1994) nr. 3 pages 403-411
Year:
1994-05
Contents:
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.