Isolation of the carcinogen IQ from fried egg patties

• Published in: Journal of agricultural and food chemistry Vol. 34; no. 2; pp. 201 - 202
• Main Authors: Grose, Karl R, Grant, James L, Bjeldanes, Leonard F, Andresen, Brian D, Healy, Susan K, Lewis, Patricia R, Felton, James S, Hatch, Frederick T
• Format: Journal Article
• Language: English
• Published: Washington, DC American Chemical Society 01-03-1986
• Subjects: AISLAMIENTO (TECNICA); Biological and medical sciences; CARCINOGENOS; CARCINOGENS; Egg and egg product industries; EGGS; Food industries; FRIED FOODS; Fundamental and applied biological sciences. Psychology; HUEVOS; ISOLATION; ISOLEMENT; MEAT PRODUCTS; OEUF; PRODUCTOS DE LA CARNE; PRODUIT CARNE; SUBSTANCE CANCERIGENE; Egg product; Identification; Mutagen; Quality control
• ISSN: 0021-8561; 1520-5118
• DOI: 10.1021/jf00068a012

After semisolid patties were formed, the equivalent of 26 kg (26 kgE) of fresh eggs was fried at 325 degree C. The surface crusts were trimmed off and extracted with acetonitrile/water. The organic bases were separated from this crude material and submitted to a fractionation procedure guided by the Ames mutagen assay. Following the PRP-1 purification step, the mutagenic activity was resolved into two bands with roughly 30% of the activity in the earlier band. Additional purification on the amino column permitted analysis of this band by high-resolution mass spectroscopy, and the presence of IQ in the fraction was confirmed. The estimated minimum amount of IQ in the original fried egg crusts produced under these high-temperature frying conditions is 1 mu g, or 0.1 ppb based on the mass of the fried patties.