title: Trp-P-2 is not detectable in cooked meat and fish.
abstract: A gas chromatographic-mass spectrometric assay has been developed for the measurement of 3-amino-1-methyl-5H-pyrido[4,3-b]indole (Trp-P-2) in cooked meat and fish. The method employs capillary column gas chromatography, electron capture negative ion chemical ionisation mass spectrometry, a deuterated analogue of Trp-P-2 as internal standard and has a limit of detection of 0.1 ng Trp-P-2/g food. Four different meats and three types of fish, cooked either by frying on an electric hotplate or by charcoal broiling, were analysed for Trp-P-2. No Trp-P-2 was detected in any of the samples. The assay was modified to give an improved limit of detection of 25 pg Trp-P-2/g food and fried ground beef was re-examined. Once again, no Trp-P-2 was detected in this cooked meat.
mesh_terms: D000818:Animals; D002243:Carbolines / Q000032:analysis*; D002273:Carcinogens / Q000032:analysis*; D003296:Cooking; D005399:Fishes; D008401:Gas Chromatography-Mass Spectrometry; D008460:Meat / Q000032:analysis*; D009153:Mutagens / Q000032:analysis*
chemical_list: D002243:Carbolines; D002273:Carcinogens; D009153:Mutagens; C019133:3-amino-1-methyl-5H-pyrido(4,3-b)indole