Formation of protein adducts of 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine in cooked foods.

Heterocyclic amines (HCAs) are mutagenic and carcinogenic compounds found in cooked meat and fish. Although HCAs are known to form adducts with protein after metabolic activation, adduct formation during cooking has not been elucidated. In this study, we showed that 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP) is released from high molecular weight compounds by acid or enzymatic hydrolysis of cooked foods.

Analysis of aromatic amines as N-propoxycarbonyl derivatives by gas chromatography with nitrogen-phosphorus selective detection.

A selective and sensitive method for the analysis of aromatic amines by GC was developed. Aromatic amines were converted to their N-n-propoxycarbonyl derivatives and measured by GC with nitrogen-phosphorus selective detection (NPD) using an HP-5 fused-silica capillary column. The derivatives of the 20 aromatic amines provided excellent NPD responses, and were resolved both quantitatively and reproducibly within 15 min.