ANALYTICAL CHEMISTRY

分析化学

基本信息

批准号：
6442932
负责人：
JAMES S. FELTON
金额：
$ 7.89万
依托单位：
UNIVERSITY OF CALIF-LAWRNC LVRMR NAT LAB
依托单位国家：
美国
项目类别：
财政年份：
2000
资助国家：
美国
起止时间：
2000-02-01 至 2002-01-31
项目状态：
已结题

项目摘要

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.

该项目的目的是调查美国饮食中的烹饪食品有助于人类的杂环胺摄入诱变剂/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的，该实验室使用固相提取，2）一种更灵敏的GC/MS方法，需要衍生分析物并且对于定量较少的化合物的定量将更有用。在食物需要广泛的样品制备以及敏感和特异性分析方法。杂环胺的数量需要方法每个分析将检测并量化几种化合物，两者建议的方法将满足这一要求。我们将与该项目的风险分析小组以确定定量人类饮食中的杂环胺量。风险组将确定基于消费率的潜在重要食物，该项目将量化诱变剂/致癌物的风险计算。我们还将研究模型反应中的诱变者形成，以完成识别某些未知和部分特征的杂环胺在煮熟的食物中。确定的结构将在食品中进行量化，并可用于评估其生物学特性。我们将研究减少杂环胺形成的实用方法在烹饪前通过前体去除或降解，诱变剂/致癌物和遵循这些特定化合物的定量程序。