Commonly eaten fish, meat and other protein-containing foods show some level of mutagenic activity following normal cooking such as broiling, frying, grilling, roasting etc. The main food mutagens found in cooked products are $quot;heterocyclic aromatic amines$quot; . Several of them have been shown to be carcinogenic in rodent and suggested to be relevant for human cancer etiology. This review summarizes the chemistry, formation, occurrence and toxicity of food-borne heterocyclic aromatic amines. Factors that influence the formation of them are also discussed with special emphasis on dietary factors. From a health safety point of view, it is desirable to estimate the intake of heterocyclic amines via foods, and reduce or prevent the formation of food mutagens.

Seyferth 시약인 phenyl(tribromomethyl)mercury 및 diazomethane의 식품보존제인 dehydroacetic acid 및 coumarin과의 발암성과 그 반응기작을 분자 구조적 관점에서 알아보기 위하여 UV/vis 조건과 laser flash photolysis 시켰을 때의 결과는 다음과 같다. 1. Diazomethane과 phenyl(tribromomethyl) mercury와 dehydroacetic acid와 diazomethane과의 반응은 광화학적 분해 반응에서 생산된 : CBr_2 와 :CH_2 카르벤 중간체의 이탈기 효과에 따라 발암성이 크게 나타났다. 2. Laser flash photolysis 상에서 반응시켰을 때 식품보존제의 발암성이 UV/vis 상에서의 photolysis때보다 크게 나타났다.