Trp-P-2 is not detectable in cooked meat and fish.
Trp-P-2 is not detectable in cooked meat and fish.
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在熟肉和鱼中检测不到 Trp-P-2。
DOI：
10.1093/carcin/8.7.937
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发表时间：
1987
期刊：
影响因子：
4.7
通讯作者：
Davies,DS
中科院分区：
文献类型：
--
作者：
Murray,S;Gooderham,NJ;Barnes,VF;Boobis,AR;Davies,DS
建立了测定熟肉和鱼中3-氨基-1-甲基-5H-吡啶[4，3-联吲哚(Trp-P-2)]的气相色谱-质谱法。该方法采用毛细管气相色谱、电子捕获负离子化学电离质谱仪，以色氨酸-P-2的氚类似物为内标，检出限为0.1 ng/g食品。四种不同的肉类和三种鱼，无论是用电热板油炸还是用木炭烤熟，都分析了Trp-P-2。在所有样本中均未检测到TrpP-2。对该方法进行了改进，使其检出限提高到25pgTrp-P-2/g食品，并对炸碎牛肉进行了重新检测。再一次，在熟肉中没有检测到Trp-P-2。
A gas chromatographic-mass spectrometric assay has been developed for the measurement of 3-amino-1-methyl-5H-pyrido[ 4,3-bindole (Trp-P-2) in cooked meat and fish. The method employs capillary column gas chromatography, electron capture negative ion chemical ionisation mass spectrometry, a deuterated analogue of Trp-P-2 as internal standard and has a limit of detection of 0.1 ng Trp-P-2/g food. Four different meats and three types of fish, cooked either by frying on an electric hotplate or by charcoal broiling, were analysed for Trp-P-2. No TrpP-2 was detected in any of the samples. The assay was modified to give an improved Limit of detection of 25 pg Trp-P-2/g food and fried ground beef was re-examined. Once again, no Trp-P-2 was detected in this cooked meat.