近年来,在食品卫生方面,一个引人注目的研究题目一食物在烹调过程中产生突变原(mutagen),取得了重要意义的进展,证明了许多传统的烹调方法可以使食物产生突变原。突变原是引起体细胞或生殖细胞突变(mutation)的化学因子,它能导致肿瘤、畸胎或遗传的损害。 1975年以前,已经开始研究食物在烹调过程中发生高温分解,形成降解产物和聚合物。但是关于烹调形成突变原的研究,进展缓慢。因为,当时尚没有检查突变活性的简易方 In recent years, one of the most striking research topics in the field of food hygiene has been the development of mutagen in food, which has made important progress. It proves that many traditional cooking methods can make food mutagenic. Mutants are chemical agents that cause somatic or germ cell mutations that can cause damage to tumors, teratomas, or heredity. Before 1975, studies have begun to examine the pyrolysis of food during cooking to form degradation products and polymers. However, research on the formation of mutants in cooking has been slow. Because, at that time, there was no easy way to check for mutation activity