[Formation of IQ-compounds in meat and meat products].
During meat processing mutagenic imidazoquinolines and imidazoquinoxalines ("IQ-compounds") may be formed by Maillard reaction of reducing sugars, amino acids, and creatine/creatinine. IQ-compounds isolated from low-moisture model systems and meat extract by liquid-liquid-distribution were fractionated on a cation exchanger and separated on an RP phase. After acetylation the separated compounds were identified by gas chromatography/mass spectrometry based on their characteristic mass fragment ions. During heating the model systems at 100 degrees C the formation of IQ-compounds begins and greatly increases by further raising the temperature. In different amounts IQ-compounds could also be detected in commercially available meat extracts.
Schuirmann
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Institut für Lebensmittelchemie der Westfälischen Wilhelms-Universität, Münster.
Eichner
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D000596:Amino Acids / Q000378:metabolism; D000818:Animals; D050260:Carbohydrate Metabolism; D002851:Chromatography, High Pressure Liquid; D003401:Creatine / Q000378:metabolism; D003404:Creatinine / Q000378:metabolism; D005511:Food Handling; D008401:Gas Chromatography-Mass Spectrometry; D006358:Hot Temperature / Q000009:adverse effects*; D007093:Imidazoles / Q000378:metabolism; D015416:Maillard Reaction; D008460:Meat; D008461:Meat Products; D009153:Mutagens / Q000378:metabolism*; D011804:Quinolines / Q000378:metabolism; D011810:Quinoxalines / Q000378:metabolism
D000596:Amino Acids; D007093:Imidazoles; D009153:Mutagens; D011804:Quinolines; D011810:Quinoxalines; D003404:Creatinine; D003401:Creatine
Bildung von IQ-Verbindungen in Fleisch und Fleischprodukten.