| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10542088 | Food Chemistry | 2012 | 5 Pages |
Abstract
⺠Heterocyclic amine is carcinogenic compounds formed in cooked foods. ⺠Heterocyclic amine-amino acid adducts were also produced easily by heating at 200 °C within 5 min. ⺠Adducts were analysed by liquid chromatography-mass spectrometry with selected ion monitoring. ⺠Efficiency of adduct formation was different in combination of heterocyclic amine and amino acid. ⺠Adduct formation may be an important factor in evaluating the carcinogenic risk of heterocyclic amine.
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Authors
Hiroyuki Kataoka, Mina Miyake, Keita Saito, Kurie Mitani,