酱油是日本、中国和东南亚国家中普遍食用的主要调料之一,近年来在一些西方国家也被广泛食用。有人发现用1000～10000 ppm的的亚硝酸盐处理的酱油在沙门氏菌/哺乳动物微粒体试验中具有致突变性,而100～1000ppm的亚硝酸盐处理的酱油则无致突变性,反映出酱油的致突变性直接与处理时采用的亚硝 Soy sauce is one of the major ingredients commonly consumed in Japan, China and Southeast Asian countries and has also been widely consumed in some western countries in recent years. It has been found that soy sauce treated with 1000 to 10000 ppm of nitrite is mutagenic in Salmonella / mammalian microsomal tests whereas 100 to 1000 ppm of nitrite-treated soy sauce is not mutagenic, reflecting the Mutagenicity The nitrite used directly and treated