Method to Biomonitor the Cooked Meat Carcinogen 2-Amino-1-methyl-6-phenylimidazo[4,5-b]pyridine in Dyed Hair by Ultra-Performance Liquid Chromatography–Orbitrap High Resolution Multistage Mass Spectrometry-Reference-Cited by-同舟云学术

Method to Biomonitor the Cooked Meat Carcinogen 2-Amino-1-methyl-6-phenylimidazo[4,5-b]pyridine in Dyed Hair by Ultra-Performance Liquid Chromatography–Orbitrap High Resolution Multistage Mass Spectrometry

Published:2015-05-22 Issue:12 Volume:87 Page:5872-5877
ISSN:0003-2700
Container-title:Analytical Chemistry
language:en
Short-container-title:Anal. Chem.

Author:

Guo Jingshu¹,Yonemori Kim²,Le Marchand Loïc²,Turesky Robert J.¹

Affiliation:

1. Masonic Cancer Center and Department of Medicinal Chemistry, College of Pharmacy, University of Minnesota, 2231 Sixth Street SE, Minneapolis, Minnesota 55455, United States

2. University of Hawaii Cancer Center, University of Hawaii, Honolulu, Hawaii 96813, United States

Funder

World Cancer Research Fund

National Cancer Institute

Publisher

American Chemical Society (ACS)

Subject

Analytical Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.analchem.5b01129

Reference31 articles.

1. Heterocyclic amines: Mutagens/carcinogens produced during cooking of meat and fish

2. Felton, J. S.; Jagerstad, M.; Knize, M. G.; Skog, K.; Wakabayashi, K.InFood Borne Carcinogens Heterocyclic Amines;Nagao, M.; Sugimura, T., Eds.John Wiley & Sons Ltd.:Chichester, England, 2000; pp31–71.

3. Effect of cooking time and temperature on the heterocyclic amine content of fried beef patties

4. Quantitation of 13 Heterocyclic Aromatic Amines in Cooked Beef, Pork, and Chicken by Liquid Chromatography−Electrospray Ionization/Tandem Mass Spectrometry

5. Well-Done Meat Intake, Heterocyclic Amine Exposure, and Cancer Risk

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