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本研究用Ames试验加预培养法检测了22种食品在亚硝化后的致突变性。22种食品包括6种酱油、2种鱼露、2种虾酱、2种香肠、6种鱼干、米面薄脆片、油炸猪皮、酱菜和食品香料。结果表明,16种食品对TA100有直接致突变性。在本组样品中,虾酱具有最强的致突变性,它的特异致突变性为37000个回变菌/g。用HPLC分析了一种前致癌物氨基对乙酚的含量。测得每克虾酱中的含量为439μg。食品在亚硝化后所具有的致突变性,提示了该食物内含有胺或酰胺化合物,它可在体内形成内源性致癌物即亚硝胺。因此,检测食品的致突变性,对防癌有一定意义。
In this study, the mutagenicity of 22 foods after nitrification was tested using Ames test and preculture method. 22 foods include 6 types of soy sauce, 2 types of fish sauce, 2 types of shrimp paste, 2 types of sausage, 6 kinds of dried fish, rice noodles, fried pork skin, pickles and food spices. The results showed that 16 kinds of foods had direct mutagenicity to TA100. In this group of samples, shrimp paste has the strongest mutagenicity, and its specific mutagenicity is 37000 mutants/g. A pre-carcinogen amino-p-tocopherol content was analyzed by HPLC. The content per g of shrimp paste was measured to be 439 μg. The mutagenicity of foods after nitrification suggests that the food contains amine or amide compounds that can form endogenous carcinogens, ie, nitrosamines, in the body. Therefore, detecting the mutagenicity of food has a certain significance for preventing cancer.