@article{oai:ynu.repo.nii.ac.jp:00005349,
 author = {井口, 由紀 and 渋川, 祥子 and 花井, 義道},
 issue = {1},
 journal = {横浜国立大学環境科学研究センター紀要 = Bulletin of the Institute of Environmental Science and Technology, Yokohama National University},
 month = {Mar},
 note = {application/pdf, Trp-P-1and Trp-P-2 are known mutagenic compounds existed in scorch of foods such as fish and meat. To research the dependence of cooking temperature, time and instruments for the product amounts of Trp-P-1 and Trp-P-2, fish, meat and cake were cooked under various conditions. Cooked samples（2g) were soaked in acetone （10ml） more than 24 hours. Extract solutions were cleaned using Sep-Pac Florisil Cartridgees with acetone and aqueous solution of NaOH. After clean-up the extracts were condensed and analyzed by a Liquid Chromatography under the following operating conditions. LC: Shimadzu LC-6A, Column: ODS120A, 4.6mmφ×15cm, Mobile Phase: 20mM H3PO4, acetonitrile, 7:3, Flow rate : 0. 8ml/min, Sample: 20μl, Detector: Fluoresence, EX 266nm, EM397nm. The lower detection limits of Trp-P-1and Trp-P-2 by this method were about 0.1ng/g. The levels of Trp-P-1 in the cooked fish were 0.28-10.2ng/g, 0.1-2．81ng/g in the cooked meat and tr-2．18ng/g in the cooked cake. The levels of Trp-P-2 in the cooked fish were 0.25-6.2ng/g, 0.20-1.97ng/g in the cooked meat and tr-4.64ng/g in the cooked cake. These results showed products amounts of Trp-P-1 and Trp-P-2 depended on the cooking temperature and time. Assuming the first order reaction, the activation energy of Trp-P-1 and Trp-P-2 were obtained from each Arrhenius plot.},
 pages = {33--42},
 title = {加熱調理方法とTrp-P-1,Trp-P-2生成量の関係},
 volume = {18},
 year = {1992}
}