Abstract
The mutagenic activities and the amounts of heterocyclic amines in oil of charred egg yolk were investigated in order to estimate the carcinogenic risk to humans.
Fresh egg yolk was roasted at 300-350° for 30min to get a black and oily material. The mutagenic activity of this material to Salmonella typhimurium TA98 with S9mix was 24 revertants/mg. The mutagenic material was further purified by 2N hydrochloric acid-ethyl ether partition, followed by blue cotton treatment. The mutagenic activities after these purification steps were 5, 108 and 16, 435 revertants/mg, respectively.
Mutagenic and carcinogenic heterocyclic amines in the partially purified material were analyzed by a combination of high performance liquid chromatography using octadecylsilane and cation exchange columns, and four carcinogenic heterocyclic amines, Trp-P-1, Trp-P-2, AαC and MeAαC were detected. The contents of these heterocyclic amines were as follows: 4.3ng of Trp-P-1, 1.0ng of Trp-P-2, 6.1ng of AαC and 1.2ng of McAαC per one gram of oil of charred egg yolk. These compounds were estimated to account for only one percent of the mutagenicity of oil of charred egg yolk.
