Toxicological analysis of roast duck flavor components

The aim of the study was to investigate toxicity of the synthesized roast duck flavor through animal experiment (mice feeding with the flavor for 35 days), and the major toxic compounds (acrylamide and 3,4-benzopyrene) were detected by high performance liquid chromatography. Compared with the contro...
Ausführliche Beschreibung

Gespeichert in:

Autor*in:	Zhou, Yiming [verfasserIn] Yan, Beibei [verfasserIn] Zhao, Shen [verfasserIn] Zhou, Xiaoli [verfasserIn] Xiao, Ying [verfasserIn]

Format:	E-Artikel
Sprache:	Englisch

Erschienen:	2017

Schlagwörter:	Roast duck flavor Toxicological test Acrylamide Benzopyrene

Übergeordnetes Werk:	Enthalten in: Food and chemical toxicology - New York, NY [u.a.] : Elsevier, 1982, 119, Seite 438-444
Übergeordnetes Werk:	volume:119 ; pages:438-444

DOI / URN:	10.1016/j.fct.2017.12.001

Katalog-ID:	ELV000248940

Internformat


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100	1		\|a Zhou, Yiming \|e verfasserin \|0 (orcid)0000-0002-5519-4485 \|4 aut
245	1	0	\|a Toxicological analysis of roast duck flavor components
264		1	\|c 2017
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337			\|a Computermedien \|b c \|2 rdamedia
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520			\|a The aim of the study was to investigate toxicity of the synthesized roast duck flavor through animal experiment (mice feeding with the flavor for 35 days), and the major toxic compounds (acrylamide and 3,4-benzopyrene) were detected by high performance liquid chromatography. Compared with the control group, the blood biochemical indexes including protein content, bilirubin content, activity of alkaline phosphatase, activity of aspartate transaminase (AST) and alanine transaminase (ALT), cholesterol content, high density lipoprotein (HDL) and low density lipoprotein (LDL) content, triglycerides content, activity of creatine kinase (CK) and CK-MB, activity of cholinesterase (CHE) and lactate dehydrogenase (LDH), total bile acid (TBA) in high dose feeding group were significantly different. And body weight of mice fed by the flavor was decreased distinctly, and the heart weight was also decreased, while the liver weight was increased obviously. Superoxide dismutase (SOD) and glutathione peroxidase (GSH-Px) activities in liver and heart were significantly decreased, while methane dicarboxylic aldehyde (MDA) contents were increased evidently. Acrylamide was detected by high performance liquid-mass spectrum (HPLC-MS), and the content was 5.21 mg/kg 3,4-benzoapryene was calculated by HPLC with fluorescence detector, and the content was 21.13 μg/kg. Thus, the roast duck flavor was considered to be potential toxicity to human being.
650		4	\|a Roast duck flavor
650		4	\|a Toxicological test
650		4	\|a Acrylamide
650		4	\|a Benzopyrene
700	1		\|a Yan, Beibei \|e verfasserin \|4 aut
700	1		\|a Zhao, Shen \|e verfasserin \|4 aut
700	1		\|a Zhou, Xiaoli \|e verfasserin \|4 aut
700	1		\|a Xiao, Ying \|e verfasserin \|4 aut
773	0	8	\|i Enthalten in \|t Food and chemical toxicology \|d New York, NY [u.a.] : Elsevier, 1982 \|g 119, Seite 438-444 \|h Online-Ressource \|w (DE-627)300898487 \|w (DE-600)1483645-2 \|w (DE-576)259270849 \|x 1873-6351 \|7 nnns
773	1	8	\|g volume:119 \|g pages:438-444
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912			\|a GBV_ILN_65
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912			\|a GBV_ILN_74
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912			\|a GBV_ILN_95
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912			\|a GBV_ILN_110
912			\|a GBV_ILN_151
912			\|a GBV_ILN_224
912			\|a GBV_ILN_370
912			\|a GBV_ILN_602
912			\|a GBV_ILN_702
912			\|a GBV_ILN_2001
912			\|a GBV_ILN_2003
912			\|a GBV_ILN_2004
912			\|a GBV_ILN_2005
912			\|a GBV_ILN_2007
912			\|a GBV_ILN_2009
912			\|a GBV_ILN_2011
912			\|a GBV_ILN_2014
912			\|a GBV_ILN_2015
912			\|a GBV_ILN_2020
912			\|a GBV_ILN_2021
912			\|a GBV_ILN_2025
912			\|a GBV_ILN_2026
912			\|a GBV_ILN_2027
912			\|a GBV_ILN_2031
912			\|a GBV_ILN_2034
912			\|a GBV_ILN_2037
912			\|a GBV_ILN_2038
912			\|a GBV_ILN_2039
912			\|a GBV_ILN_2044
912			\|a GBV_ILN_2048
912			\|a GBV_ILN_2049
912			\|a GBV_ILN_2050
912			\|a GBV_ILN_2055
912			\|a GBV_ILN_2056
912			\|a GBV_ILN_2059
912			\|a GBV_ILN_2061
912			\|a GBV_ILN_2064
912			\|a GBV_ILN_2065
912			\|a GBV_ILN_2068
912			\|a GBV_ILN_2070
912			\|a GBV_ILN_2086
912			\|a GBV_ILN_2098
912			\|a GBV_ILN_2106
912			\|a GBV_ILN_2108
912			\|a GBV_ILN_2111
912			\|a GBV_ILN_2112
912			\|a GBV_ILN_2113
912			\|a GBV_ILN_2116
912			\|a GBV_ILN_2118
912			\|a GBV_ILN_2119
912			\|a GBV_ILN_2122
912			\|a GBV_ILN_2129
912			\|a GBV_ILN_2143
912			\|a GBV_ILN_2144
912			\|a GBV_ILN_2147
912			\|a GBV_ILN_2148
912			\|a GBV_ILN_2152
912			\|a GBV_ILN_2153
912			\|a GBV_ILN_2188
912			\|a GBV_ILN_2190
912			\|a GBV_ILN_2232
912			\|a GBV_ILN_2336
912			\|a GBV_ILN_2507
912			\|a GBV_ILN_2522
912			\|a GBV_ILN_4035
912			\|a GBV_ILN_4037
912			\|a GBV_ILN_4112
912			\|a GBV_ILN_4125
912			\|a GBV_ILN_4126
912			\|a GBV_ILN_4242
912			\|a GBV_ILN_4251
912			\|a GBV_ILN_4305
912			\|a GBV_ILN_4313
912			\|a GBV_ILN_4323
912			\|a GBV_ILN_4324
912			\|a GBV_ILN_4326
912			\|a GBV_ILN_4333
912			\|a GBV_ILN_4334
912			\|a GBV_ILN_4335
912			\|a GBV_ILN_4338
912			\|a GBV_ILN_4393
936	b	k	\|a 44.21 \|j Ernährung \|x Medizin
951			\|a AR
952			\|d 119 \|h 438-444

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matchkey_str	article:18736351:2017----::oiooiaaayioratuklv
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publishDate	2017
allfields	10.1016/j.fct.2017.12.001 doi (DE-627)ELV000248940 (ELSEVIER)S0278-6915(17)30741-X DE-627 ger DE-627 rda eng 630 640 610 DE-600 44.21 bkl Zhou, Yiming verfasserin (orcid)0000-0002-5519-4485 aut Toxicological analysis of roast duck flavor components 2017 nicht spezifiziert zzz rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier The aim of the study was to investigate toxicity of the synthesized roast duck flavor through animal experiment (mice feeding with the flavor for 35 days), and the major toxic compounds (acrylamide and 3,4-benzopyrene) were detected by high performance liquid chromatography. Compared with the control group, the blood biochemical indexes including protein content, bilirubin content, activity of alkaline phosphatase, activity of aspartate transaminase (AST) and alanine transaminase (ALT), cholesterol content, high density lipoprotein (HDL) and low density lipoprotein (LDL) content, triglycerides content, activity of creatine kinase (CK) and CK-MB, activity of cholinesterase (CHE) and lactate dehydrogenase (LDH), total bile acid (TBA) in high dose feeding group were significantly different. And body weight of mice fed by the flavor was decreased distinctly, and the heart weight was also decreased, while the liver weight was increased obviously. Superoxide dismutase (SOD) and glutathione peroxidase (GSH-Px) activities in liver and heart were significantly decreased, while methane dicarboxylic aldehyde (MDA) contents were increased evidently. Acrylamide was detected by high performance liquid-mass spectrum (HPLC-MS), and the content was 5.21 mg/kg 3,4-benzoapryene was calculated by HPLC with fluorescence detector, and the content was 21.13 μg/kg. Thus, the roast duck flavor was considered to be potential toxicity to human being. Roast duck flavor Toxicological test Acrylamide Benzopyrene Yan, Beibei verfasserin aut Zhao, Shen verfasserin aut Zhou, Xiaoli verfasserin aut Xiao, Ying verfasserin aut Enthalten in Food and chemical toxicology New York, NY [u.a.] : Elsevier, 1982 119, Seite 438-444 Online-Ressource (DE-627)300898487 (DE-600)1483645-2 (DE-576)259270849 1873-6351 nnns volume:119 pages:438-444 GBV_USEFLAG_U SYSFLAG_U GBV_ELV SSG-OLC-PHA GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_101 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_224 GBV_ILN_370 GBV_ILN_602 GBV_ILN_702 GBV_ILN_2001 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2007 GBV_ILN_2009 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2026 GBV_ILN_2027 GBV_ILN_2031 GBV_ILN_2034 GBV_ILN_2037 GBV_ILN_2038 GBV_ILN_2039 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2055 GBV_ILN_2056 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2070 GBV_ILN_2086 GBV_ILN_2098 GBV_ILN_2106 GBV_ILN_2108 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2113 GBV_ILN_2116 GBV_ILN_2118 GBV_ILN_2119 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2144 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2188 GBV_ILN_2190 GBV_ILN_2232 GBV_ILN_2336 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4313 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4326 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4338 GBV_ILN_4393 44.21 Ernährung Medizin AR 119 438-444
spelling	10.1016/j.fct.2017.12.001 doi (DE-627)ELV000248940 (ELSEVIER)S0278-6915(17)30741-X DE-627 ger DE-627 rda eng 630 640 610 DE-600 44.21 bkl Zhou, Yiming verfasserin (orcid)0000-0002-5519-4485 aut Toxicological analysis of roast duck flavor components 2017 nicht spezifiziert zzz rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier The aim of the study was to investigate toxicity of the synthesized roast duck flavor through animal experiment (mice feeding with the flavor for 35 days), and the major toxic compounds (acrylamide and 3,4-benzopyrene) were detected by high performance liquid chromatography. Compared with the control group, the blood biochemical indexes including protein content, bilirubin content, activity of alkaline phosphatase, activity of aspartate transaminase (AST) and alanine transaminase (ALT), cholesterol content, high density lipoprotein (HDL) and low density lipoprotein (LDL) content, triglycerides content, activity of creatine kinase (CK) and CK-MB, activity of cholinesterase (CHE) and lactate dehydrogenase (LDH), total bile acid (TBA) in high dose feeding group were significantly different. And body weight of mice fed by the flavor was decreased distinctly, and the heart weight was also decreased, while the liver weight was increased obviously. Superoxide dismutase (SOD) and glutathione peroxidase (GSH-Px) activities in liver and heart were significantly decreased, while methane dicarboxylic aldehyde (MDA) contents were increased evidently. Acrylamide was detected by high performance liquid-mass spectrum (HPLC-MS), and the content was 5.21 mg/kg 3,4-benzoapryene was calculated by HPLC with fluorescence detector, and the content was 21.13 μg/kg. Thus, the roast duck flavor was considered to be potential toxicity to human being. Roast duck flavor Toxicological test Acrylamide Benzopyrene Yan, Beibei verfasserin aut Zhao, Shen verfasserin aut Zhou, Xiaoli verfasserin aut Xiao, Ying verfasserin aut Enthalten in Food and chemical toxicology New York, NY [u.a.] : Elsevier, 1982 119, Seite 438-444 Online-Ressource (DE-627)300898487 (DE-600)1483645-2 (DE-576)259270849 1873-6351 nnns volume:119 pages:438-444 GBV_USEFLAG_U SYSFLAG_U GBV_ELV SSG-OLC-PHA GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_101 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_224 GBV_ILN_370 GBV_ILN_602 GBV_ILN_702 GBV_ILN_2001 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2007 GBV_ILN_2009 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2026 GBV_ILN_2027 GBV_ILN_2031 GBV_ILN_2034 GBV_ILN_2037 GBV_ILN_2038 GBV_ILN_2039 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2055 GBV_ILN_2056 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2070 GBV_ILN_2086 GBV_ILN_2098 GBV_ILN_2106 GBV_ILN_2108 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2113 GBV_ILN_2116 GBV_ILN_2118 GBV_ILN_2119 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2144 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2188 GBV_ILN_2190 GBV_ILN_2232 GBV_ILN_2336 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4313 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4326 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4338 GBV_ILN_4393 44.21 Ernährung Medizin AR 119 438-444
allfields_unstemmed	10.1016/j.fct.2017.12.001 doi (DE-627)ELV000248940 (ELSEVIER)S0278-6915(17)30741-X DE-627 ger DE-627 rda eng 630 640 610 DE-600 44.21 bkl Zhou, Yiming verfasserin (orcid)0000-0002-5519-4485 aut Toxicological analysis of roast duck flavor components 2017 nicht spezifiziert zzz rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier The aim of the study was to investigate toxicity of the synthesized roast duck flavor through animal experiment (mice feeding with the flavor for 35 days), and the major toxic compounds (acrylamide and 3,4-benzopyrene) were detected by high performance liquid chromatography. Compared with the control group, the blood biochemical indexes including protein content, bilirubin content, activity of alkaline phosphatase, activity of aspartate transaminase (AST) and alanine transaminase (ALT), cholesterol content, high density lipoprotein (HDL) and low density lipoprotein (LDL) content, triglycerides content, activity of creatine kinase (CK) and CK-MB, activity of cholinesterase (CHE) and lactate dehydrogenase (LDH), total bile acid (TBA) in high dose feeding group were significantly different. And body weight of mice fed by the flavor was decreased distinctly, and the heart weight was also decreased, while the liver weight was increased obviously. Superoxide dismutase (SOD) and glutathione peroxidase (GSH-Px) activities in liver and heart were significantly decreased, while methane dicarboxylic aldehyde (MDA) contents were increased evidently. Acrylamide was detected by high performance liquid-mass spectrum (HPLC-MS), and the content was 5.21 mg/kg 3,4-benzoapryene was calculated by HPLC with fluorescence detector, and the content was 21.13 μg/kg. Thus, the roast duck flavor was considered to be potential toxicity to human being. Roast duck flavor Toxicological test Acrylamide Benzopyrene Yan, Beibei verfasserin aut Zhao, Shen verfasserin aut Zhou, Xiaoli verfasserin aut Xiao, Ying verfasserin aut Enthalten in Food and chemical toxicology New York, NY [u.a.] : Elsevier, 1982 119, Seite 438-444 Online-Ressource (DE-627)300898487 (DE-600)1483645-2 (DE-576)259270849 1873-6351 nnns volume:119 pages:438-444 GBV_USEFLAG_U SYSFLAG_U GBV_ELV SSG-OLC-PHA GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_101 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_224 GBV_ILN_370 GBV_ILN_602 GBV_ILN_702 GBV_ILN_2001 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2007 GBV_ILN_2009 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2026 GBV_ILN_2027 GBV_ILN_2031 GBV_ILN_2034 GBV_ILN_2037 GBV_ILN_2038 GBV_ILN_2039 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2055 GBV_ILN_2056 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2070 GBV_ILN_2086 GBV_ILN_2098 GBV_ILN_2106 GBV_ILN_2108 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2113 GBV_ILN_2116 GBV_ILN_2118 GBV_ILN_2119 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2144 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2188 GBV_ILN_2190 GBV_ILN_2232 GBV_ILN_2336 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4313 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4326 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4338 GBV_ILN_4393 44.21 Ernährung Medizin AR 119 438-444
allfieldsGer	10.1016/j.fct.2017.12.001 doi (DE-627)ELV000248940 (ELSEVIER)S0278-6915(17)30741-X DE-627 ger DE-627 rda eng 630 640 610 DE-600 44.21 bkl Zhou, Yiming verfasserin (orcid)0000-0002-5519-4485 aut Toxicological analysis of roast duck flavor components 2017 nicht spezifiziert zzz rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier The aim of the study was to investigate toxicity of the synthesized roast duck flavor through animal experiment (mice feeding with the flavor for 35 days), and the major toxic compounds (acrylamide and 3,4-benzopyrene) were detected by high performance liquid chromatography. Compared with the control group, the blood biochemical indexes including protein content, bilirubin content, activity of alkaline phosphatase, activity of aspartate transaminase (AST) and alanine transaminase (ALT), cholesterol content, high density lipoprotein (HDL) and low density lipoprotein (LDL) content, triglycerides content, activity of creatine kinase (CK) and CK-MB, activity of cholinesterase (CHE) and lactate dehydrogenase (LDH), total bile acid (TBA) in high dose feeding group were significantly different. And body weight of mice fed by the flavor was decreased distinctly, and the heart weight was also decreased, while the liver weight was increased obviously. Superoxide dismutase (SOD) and glutathione peroxidase (GSH-Px) activities in liver and heart were significantly decreased, while methane dicarboxylic aldehyde (MDA) contents were increased evidently. Acrylamide was detected by high performance liquid-mass spectrum (HPLC-MS), and the content was 5.21 mg/kg 3,4-benzoapryene was calculated by HPLC with fluorescence detector, and the content was 21.13 μg/kg. Thus, the roast duck flavor was considered to be potential toxicity to human being. Roast duck flavor Toxicological test Acrylamide Benzopyrene Yan, Beibei verfasserin aut Zhao, Shen verfasserin aut Zhou, Xiaoli verfasserin aut Xiao, Ying verfasserin aut Enthalten in Food and chemical toxicology New York, NY [u.a.] : Elsevier, 1982 119, Seite 438-444 Online-Ressource (DE-627)300898487 (DE-600)1483645-2 (DE-576)259270849 1873-6351 nnns volume:119 pages:438-444 GBV_USEFLAG_U SYSFLAG_U GBV_ELV SSG-OLC-PHA GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_101 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_224 GBV_ILN_370 GBV_ILN_602 GBV_ILN_702 GBV_ILN_2001 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2007 GBV_ILN_2009 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2026 GBV_ILN_2027 GBV_ILN_2031 GBV_ILN_2034 GBV_ILN_2037 GBV_ILN_2038 GBV_ILN_2039 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2055 GBV_ILN_2056 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2070 GBV_ILN_2086 GBV_ILN_2098 GBV_ILN_2106 GBV_ILN_2108 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2113 GBV_ILN_2116 GBV_ILN_2118 GBV_ILN_2119 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2144 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2188 GBV_ILN_2190 GBV_ILN_2232 GBV_ILN_2336 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4313 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4326 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4338 GBV_ILN_4393 44.21 Ernährung Medizin AR 119 438-444
allfieldsSound	10.1016/j.fct.2017.12.001 doi (DE-627)ELV000248940 (ELSEVIER)S0278-6915(17)30741-X DE-627 ger DE-627 rda eng 630 640 610 DE-600 44.21 bkl Zhou, Yiming verfasserin (orcid)0000-0002-5519-4485 aut Toxicological analysis of roast duck flavor components 2017 nicht spezifiziert zzz rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier The aim of the study was to investigate toxicity of the synthesized roast duck flavor through animal experiment (mice feeding with the flavor for 35 days), and the major toxic compounds (acrylamide and 3,4-benzopyrene) were detected by high performance liquid chromatography. Compared with the control group, the blood biochemical indexes including protein content, bilirubin content, activity of alkaline phosphatase, activity of aspartate transaminase (AST) and alanine transaminase (ALT), cholesterol content, high density lipoprotein (HDL) and low density lipoprotein (LDL) content, triglycerides content, activity of creatine kinase (CK) and CK-MB, activity of cholinesterase (CHE) and lactate dehydrogenase (LDH), total bile acid (TBA) in high dose feeding group were significantly different. And body weight of mice fed by the flavor was decreased distinctly, and the heart weight was also decreased, while the liver weight was increased obviously. Superoxide dismutase (SOD) and glutathione peroxidase (GSH-Px) activities in liver and heart were significantly decreased, while methane dicarboxylic aldehyde (MDA) contents were increased evidently. Acrylamide was detected by high performance liquid-mass spectrum (HPLC-MS), and the content was 5.21 mg/kg 3,4-benzoapryene was calculated by HPLC with fluorescence detector, and the content was 21.13 μg/kg. Thus, the roast duck flavor was considered to be potential toxicity to human being. Roast duck flavor Toxicological test Acrylamide Benzopyrene Yan, Beibei verfasserin aut Zhao, Shen verfasserin aut Zhou, Xiaoli verfasserin aut Xiao, Ying verfasserin aut Enthalten in Food and chemical toxicology New York, NY [u.a.] : Elsevier, 1982 119, Seite 438-444 Online-Ressource (DE-627)300898487 (DE-600)1483645-2 (DE-576)259270849 1873-6351 nnns volume:119 pages:438-444 GBV_USEFLAG_U SYSFLAG_U GBV_ELV SSG-OLC-PHA GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_101 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_224 GBV_ILN_370 GBV_ILN_602 GBV_ILN_702 GBV_ILN_2001 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2007 GBV_ILN_2009 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2026 GBV_ILN_2027 GBV_ILN_2031 GBV_ILN_2034 GBV_ILN_2037 GBV_ILN_2038 GBV_ILN_2039 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2055 GBV_ILN_2056 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2070 GBV_ILN_2086 GBV_ILN_2098 GBV_ILN_2106 GBV_ILN_2108 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2113 GBV_ILN_2116 GBV_ILN_2118 GBV_ILN_2119 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2144 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2188 GBV_ILN_2190 GBV_ILN_2232 GBV_ILN_2336 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4313 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4326 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4338 GBV_ILN_4393 44.21 Ernährung Medizin AR 119 438-444
language	English
source	Enthalten in Food and chemical toxicology 119, Seite 438-444 volume:119 pages:438-444
sourceStr	Enthalten in Food and chemical toxicology 119, Seite 438-444 volume:119 pages:438-444
format_phy_str_mv	Article
bklname	Ernährung
institution	findex.gbv.de
topic_facet	Roast duck flavor Toxicological test Acrylamide Benzopyrene
dewey-raw	630
isfreeaccess_bool	false
container_title	Food and chemical toxicology
authorswithroles_txt_mv	Zhou, Yiming @@aut@@ Yan, Beibei @@aut@@ Zhao, Shen @@aut@@ Zhou, Xiaoli @@aut@@ Xiao, Ying @@aut@@
publishDateDaySort_date	2017-01-01T00:00:00Z
hierarchy_top_id	300898487
dewey-sort	3630
id	ELV000248940
language_de	englisch
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author	Zhou, Yiming
spellingShingle	Zhou, Yiming ddc 630 bkl 44.21 misc Roast duck flavor misc Toxicological test misc Acrylamide misc Benzopyrene Toxicological analysis of roast duck flavor components
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title	Toxicological analysis of roast duck flavor components
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title_full	Toxicological analysis of roast duck flavor components
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title_sort	toxicological analysis of roast duck flavor components
title_auth	Toxicological analysis of roast duck flavor components
abstract	The aim of the study was to investigate toxicity of the synthesized roast duck flavor through animal experiment (mice feeding with the flavor for 35 days), and the major toxic compounds (acrylamide and 3,4-benzopyrene) were detected by high performance liquid chromatography. Compared with the control group, the blood biochemical indexes including protein content, bilirubin content, activity of alkaline phosphatase, activity of aspartate transaminase (AST) and alanine transaminase (ALT), cholesterol content, high density lipoprotein (HDL) and low density lipoprotein (LDL) content, triglycerides content, activity of creatine kinase (CK) and CK-MB, activity of cholinesterase (CHE) and lactate dehydrogenase (LDH), total bile acid (TBA) in high dose feeding group were significantly different. And body weight of mice fed by the flavor was decreased distinctly, and the heart weight was also decreased, while the liver weight was increased obviously. Superoxide dismutase (SOD) and glutathione peroxidase (GSH-Px) activities in liver and heart were significantly decreased, while methane dicarboxylic aldehyde (MDA) contents were increased evidently. Acrylamide was detected by high performance liquid-mass spectrum (HPLC-MS), and the content was 5.21 mg/kg 3,4-benzoapryene was calculated by HPLC with fluorescence detector, and the content was 21.13 μg/kg. Thus, the roast duck flavor was considered to be potential toxicity to human being.
abstractGer	The aim of the study was to investigate toxicity of the synthesized roast duck flavor through animal experiment (mice feeding with the flavor for 35 days), and the major toxic compounds (acrylamide and 3,4-benzopyrene) were detected by high performance liquid chromatography. Compared with the control group, the blood biochemical indexes including protein content, bilirubin content, activity of alkaline phosphatase, activity of aspartate transaminase (AST) and alanine transaminase (ALT), cholesterol content, high density lipoprotein (HDL) and low density lipoprotein (LDL) content, triglycerides content, activity of creatine kinase (CK) and CK-MB, activity of cholinesterase (CHE) and lactate dehydrogenase (LDH), total bile acid (TBA) in high dose feeding group were significantly different. And body weight of mice fed by the flavor was decreased distinctly, and the heart weight was also decreased, while the liver weight was increased obviously. Superoxide dismutase (SOD) and glutathione peroxidase (GSH-Px) activities in liver and heart were significantly decreased, while methane dicarboxylic aldehyde (MDA) contents were increased evidently. Acrylamide was detected by high performance liquid-mass spectrum (HPLC-MS), and the content was 5.21 mg/kg 3,4-benzoapryene was calculated by HPLC with fluorescence detector, and the content was 21.13 μg/kg. Thus, the roast duck flavor was considered to be potential toxicity to human being.
abstract_unstemmed	The aim of the study was to investigate toxicity of the synthesized roast duck flavor through animal experiment (mice feeding with the flavor for 35 days), and the major toxic compounds (acrylamide and 3,4-benzopyrene) were detected by high performance liquid chromatography. Compared with the control group, the blood biochemical indexes including protein content, bilirubin content, activity of alkaline phosphatase, activity of aspartate transaminase (AST) and alanine transaminase (ALT), cholesterol content, high density lipoprotein (HDL) and low density lipoprotein (LDL) content, triglycerides content, activity of creatine kinase (CK) and CK-MB, activity of cholinesterase (CHE) and lactate dehydrogenase (LDH), total bile acid (TBA) in high dose feeding group were significantly different. And body weight of mice fed by the flavor was decreased distinctly, and the heart weight was also decreased, while the liver weight was increased obviously. Superoxide dismutase (SOD) and glutathione peroxidase (GSH-Px) activities in liver and heart were significantly decreased, while methane dicarboxylic aldehyde (MDA) contents were increased evidently. Acrylamide was detected by high performance liquid-mass spectrum (HPLC-MS), and the content was 5.21 mg/kg 3,4-benzoapryene was calculated by HPLC with fluorescence detector, and the content was 21.13 μg/kg. Thus, the roast duck flavor was considered to be potential toxicity to human being.
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title_short	Toxicological analysis of roast duck flavor components
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author2	Yan, Beibei Zhao, Shen Zhou, Xiaoli Xiao, Ying
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up_date	2024-07-06T17:19:56.544Z
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Compared with the control group, the blood biochemical indexes including protein content, bilirubin content, activity of alkaline phosphatase, activity of aspartate transaminase (AST) and alanine transaminase (ALT), cholesterol content, high density lipoprotein (HDL) and low density lipoprotein (LDL) content, triglycerides content, activity of creatine kinase (CK) and CK-MB, activity of cholinesterase (CHE) and lactate dehydrogenase (LDH), total bile acid (TBA) in high dose feeding group were significantly different. And body weight of mice fed by the flavor was decreased distinctly, and the heart weight was also decreased, while the liver weight was increased obviously. Superoxide dismutase (SOD) and glutathione peroxidase (GSH-Px) activities in liver and heart were significantly decreased, while methane dicarboxylic aldehyde (MDA) contents were increased evidently. Acrylamide was detected by high performance liquid-mass spectrum (HPLC-MS), and the content was 5.21 mg/kg 3,4-benzoapryene was calculated by HPLC with fluorescence detector, and the content was 21.13 μg/kg. 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Toxicological analysis of roast duck flavor components

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