摘要
实验观察了39种国产酱油和1种瑞士酱油的致突性,以及不同浓度的亚硝酸盐对酱油致突性的影响。亚硝酸盐浓度50 mmol/L时,38种酱油对鼠伤寒沙门氏菌TA98和TA100在未加代谢活化系统时均显示出直接的致突变性;另外2种在加入代谢活化系统后也显示出间接的致突变作用。散装酱油的致突变性明显高于瓶装者,前者诱发的回变菌落数超过100000个/ml。亚硝化过程中,给子不同剂量的亚硝酸盐,即使在生理浓度范围内,酱油对TA100也显示出明显的致突变作用;诱变的菌落数与亚硝酸盐浓度呈正相关。
The mutagenicities of 40 kinds of soy sauce treated with 50 mmol/L nitrite, at pH 3.00, 1 h, 37℃ were detected on S. typhimurium TA 98 and TA 100. 38 kinds of soy sauce showed significant direct-acting mutagenicity toward 2 strains without S9 mix; and other 2 kinds presented indirect-acting mutagpnicity with S9 mix. The mutagenicities of retail soy sauce were markedly higher than that of the bottled, and 1 ml of samples of former induced more than 100 000 revertants of TA 100 without S9 mix. When No. 15 soy sauce was incubated with 1, 2, 3, 4, 5, 10 and 50 mmol/L nitrite, the equivalent of 1 ml of soy sauce induced 3384, 4452, 4823, 5400, 6792, 7536 and 10956 revertants, respectively, to TA 100 without S9 mix.
出处
《第二军医大学学报》
CAS
CSCD
北大核心
1990年第5期424-427,共4页
Academic Journal of Second Military Medical University
关键词
亚硝胺
酱油
致突性
nitroso compounds
Ames test
soy sauce
mutagenicity
