摘要
目的:为豆瓣酱的安全性评价奠定基础。方法:Ames实验和蚕豆根尖微核实验。结果:8个不同品牌豆瓣酱提取液的蚕豆根尖微核率与阴性对照有显著性差异,且微核指数均大于1.5,初步表明豆瓣酱中可能存在致突变物。豆瓣酱中含有的组氨酸对Ames实验结果无影响。7、8号豆瓣酱对TA97、TA100菌株回复突变菌落数的增加无显著性影响;随加入浓度的增加,7号豆瓣酱引起的TA98、TA102菌株的回复突变菌落数是未处理组的2倍以上;8号豆瓣酱引起的TA98菌株的回复突变菌落数是未处理组的2倍以上。结论:豆瓣酱具有一定的致移码突变的作用,但不同品牌的豆瓣酱致突变能力有较大的差异。
Object： It provided some references for the safety assessment of Broad bean paste. Methods ：Vicia faba root tip cells micronucleus test and Ames test. Results： MCN of 8 kinds of broad bean paste was significantly different,the micronucleus index was over t.5 times compare with the negative control.This retained that broad bean paste probably contained mutational materiaI.Histidine contained in broad bean paste could not affect the result of Ames test.Reverse mutation of TA97 ,TA100 could not be effect by 7,8.broad bean paste.Reverse mutation of TA98,TA102 exceeded 2 times of their negative control by 7 broad bean paste.Reverse mutation of TA98 was exceeded 2 times of the negative control by 8 broad bean paste.Conclusion：some dose of broad bean paste could induced frameshift mutation,but mutagenicity was different with the different brand of broad bean paste.
出处
《食品工业科技》
CAS
CSCD
北大核心
2010年第2期183-186,共4页
Science and Technology of Food Industry
关键词
豆瓣酱
致突变
组氨酸
broad bean paste
mutagenicity
histidine
