- 作者: 顏國欽; 李東慶
- 作者服務機構: 國立中興大學食品科學系; 美國羅德島州立大學食品科技及營養系
- 中文摘要: 本研究以 Ames 方法來探討由梅納褐變產物與亞硝酸作用所產生之化學變異性物質。實驗中製備了十種胺基酸-葡萄糖褐變產物並測定其與亞硝酸作用前後之化學變異性。結果顯示褐變產物本身並不具化學變異性反應,但是大部分褐變產物當與亞硝酸作用後則具化學變異性。在這些褐變產物中以離胺酸-葡萄糖及苯丙胺酸-葡萄糖與亞硝酸作用後所呈現之化學變異性較明顯。以離胺酸-葡萄糖進一步探討反應條件對於化學變異性產生之影響。結果顯示褐變產物經與亞硝酸作用後其化學變異性之強度與褐變產物本身之褐變程度,亞硝化反應之 pH 及時間,亞硝酸濃度及抑制劑之存在與否有關。
- 英文摘要: Ten different amino acid-glucose Maillard browning products before and after reaction with nitritewere evaluated by the Ames mutagenicity assay. No mutagenic response was observed in the methylenechloride extracts of any browning products tested before nitrosation. However, mutagenicity was showedin most of the browning mixtures, e.g., glycine-glucose, lysine-glucose (Ⅰ), arginine-glucose, phenylalanine-glucose (Ⅱ), and methionine-glucose after nitrosation when examined by Salmonella typhimurium strainsTA98 and TA100 either with or without S-9 metabolic activation. Among the browning mixtures, (Ⅰ) and(Ⅱ) showed the greatest mutagenic activity after reaction with nitrite. The mutagenicity of lysine-glucosewith nitrite was dependent on browning intensity, nitrosation pH, nitrosation time, nitrite level and block-ing agents.
- 中文關鍵字: mutagenicity; Maillard browning products; nitrite; amino acid; nitrosation;
- 英文關鍵字: --