MUTAGENICITY OF 22 KINDS OF FOODS AFTER NITRITE TREATMENT
- VernacularTitle:22种食品在亚硝化后的致突变性
- Author:
Muquan YIN
- Publication Type:Journal Article
- Keywords:
mutagenicity test nitrosation tyramine food
- From:
Academic Journal of Second Military Medical University
1982;0(01):-
- CountryChina
- Language:Chinese
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Abstract:
The mutagenicity of 22 kinds of foods, including soy sauce, fish sauce, shrimp paste, sausages, sundried fishes, rice cracker, deep fried pork skin, salfed vegetable and spices after nitrite treatment, was detected by means of Ames test with preincubation. Mutagenicity assay was employed on salmonella typhimurium TA100, aud meanwhile, the validity of each experiment was checked by using the koown mutagen, AF-2, as the positive control.16 kinds of foods showed marked direct-acting mutagenicity toward Salmonella typhimurium TA100 after nitrite treatment.Shrimp paste produced in Bankok was the strongest one among these samples.Its specific mutgenicity was 37000 revertants/g.The amount of precursor, tyramine, in shrimp paste was estimated from the area of tyramine peak on HPLC by using the authentic tyramine as the standard.Results showed that one gram shrimp paste contained 439ug tyramine.The mutagenicity of foods suggested that nitrosatable precursors, such as amine or amide, were presented in foods, and they could converted into endogenous carcinogen, mtrosamine, in vivo.Therefore, detection of mutagenicity of foods has significance in preventing cancer.
