Isolation and identification of mutagens from a fried Norwegian meat product

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Abstract
Two samples of a typical Norwegian minced meat emulsion were fried at 215°C One had the regular composition while 4.2% creatine was added to the second sample prior to frying. Mutagens in both samples were purified using aqueous acid extraction, XAD-2 adsorption and a series of semipre-parative and analytical high performance liquid chromatography (HPLC) purification steps monitored by the Ames/ Salmonella mutagenicity test. Mutagenic activity in the creatine-fortified product was enhanced 15-fold. Mutagenicity profiles from reverse-phase and normal-phase HPLC were qualitatively similar for both samples indicating no major production of new mutagens due to the presence of additional creatine. A total of 8 distinct mutagenic peaks could be separated after three additional HPLC steps. These compounds fall into a class of compounds called amino-imidazoazaarenes (AIA). The majority of mutagenic activity is made up by the known cooking mutagens 2-amino-3,8-dimethylimi-dazo[4,5- f ]quinoxaline (MeIQx), 2-amino-3,4,8-trimethylimi-dazo[4,5- f ]quinoxaline (DiMeIQx), 2-amino-3-methylimidazo [3,5- f ]quinoline (IQ) and 2-amino- n,n,n -trimethylimidazo-pyridine (TMIP). Smaller contributions are from 2-amino-3-methylimidazo- [4,5- f ]quinoxaline (IQx), 2-amino- n,n -dimethylimidazopyridine (DMIP), 2-amino-1-methyl-6-phenylimidazo[4,5- b ]pyridine (PhIP) and two oxygen-containing AIA. With respect to mass, MeIQx and PhIP were the dominating mutagens.