Studies on Mutagenicities of Soy Sauce with Nitrite and Effects of Nitrite Concentrations on Mutagenicity of Soy Sauce
- VernacularTitle:40种酱油的致突性和不同浓度的亚硝酸盐对致突性的影响
- Author:
Donglian CAI
- Publication Type:Journal Article
- Keywords:
nitroso compounds;
Ames test;
soy sauce;
mutagenicity
- From:
Academic Journal of Second Military Medical University
1985;0(05):-
- CountryChina
- Language:Chinese
-
Abstract:
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.
