ANALYTICAL CHEMISTRY

这个项目的目的是调查美国人的熟食饮食 有助于人类摄入杂环胺 诱变剂/致癌物。 我们将使用两种方法：1）HPLC分析方法 已经在我们的实验室中使用，其使用固相萃取，以及2） 需要分析物衍生化的更灵敏的GC/MS方法 并且将更适用于定量丰度较低的化合物。 十亿分之一水平的杂环胺致癌物在 食品需要大量的样品制备， 分析方法 杂环胺的数量需要方法 这将检测和量化每次分析的几种化合物， 所提出的方法将满足这一要求。 我们将与 本项目风险分析组确定定量 人类饮食中杂环胺的含量。 风险群体将 根据消费率确定潜在的重要食物， 该项目将量化风险的诱变剂/致癌物 计算。 我们还将研究模型反应中诱变剂的形成， 一些未知和部分特征杂环胺的鉴定 在熟食中。 确定的结构将在食品中进行量化， 可用于评估其生物学特性。 我们将 探索减少杂环胺形成的实用方法 通过在烹饪前去除或降解前体， 这些之后剩余的特定化合物的定量 程序.

The purpose of this project is to survey the American diet for cooked foods contributing to the human intake of heterocyclic amine mutagens/carcinogens. We will use two methods 1) an HPLC analysis method already in use in our laboratory which uses solid phase extractions, and 2) a more sensitive GC/MS method which requires derivitization of the analyte and will be more useful for quantitation of the less abundant compounds. The part-per-billion levels of the heterocyclic amine carcinogens in the foods requires extensive sample preparation and sensitive and specific analytical methods. The number of heterocyclic amines requires methods that will detect and quantify several compounds per analysis, the two proposed methods will fulfill this requirement. We will work closely with the risk analysis group of this project to determine the quantitative amounts of heterocyclic amines in the human diet. The risk group will determine the potentially important foods based of the rate of consumption, and this project will quantify the mutagens/carcinogens for risk calculations. We will also study mutagen formation in model reactions to complete the identification of some unknown and partly-characterized heterocyclic amines in cooked foods. Identified structures will be quantified in foods and be available for evaluation of their biological properties. We will investigate practical methods to reduce the formation of heterocyclic amine mutagens/carcinogens by precursor removal or degradation before cooking and quantitation of the specific compounds remaining following these procedures.