Formation of Mutagenic Substances during Smoking-and-Drying (Baikan) of Bonito Meat
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概要
- 論文の詳細を見る
Smoked, dried bonito (katsuobushi) products, which are a typical class of Japanese food, contain mutagenic heterocyclic amines, 2-amino-3,8-dimethylimidazo[4,5-f]quinoxaline (MeIQx) and possibly 2-amino-3,4,8-trimethylimidazo[4,5-f]quinoxaline (4,8-DiMeIQx). It is now shown that mutagenicity possibly due to these mutagens is generated during the smoking-and-drying (baikan) of fresh bonito meat to prepare the products. Though the benzo[α]pyrene content in the tar portion of the intermediate sample of katsuobushi processing was 20-40 times higher than that in the residual meat portion, the major part of the mutagenic activity still remained in the bonito meat after removal of the peripheral tar.
- 公益社団法人日本薬学会の論文
- 1986-10-31
著者
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Kikugawa Kiyomi
Tokyo College Of Pharmacy
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Hayatsu Hikoya
Faculty Of Pharmaceutical Sciences
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KATO TETSUTA
Tokyo College of Pharmacy
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Kikugawa K
Tokyo Univ. Pharmacy And Life Sci. Hachioji Jpn
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