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有关的流行病学调查发现酱油和消化道癌症的发病有密切相关。从酱油中可以分离出致突变性和致癌变性前体物质,用其饲喂动物,可以诱发肿瘤。酱油亚硝化后,其中的致突变性或致癌变性前体物质可形成很强的具有致癌变作用的亚硝胺。文献表明,多种食物和营养素可以阻断亚硝化的过程,防止亚硝胺的形成。国产酱油中存在微量的亚硝胺,我们检测了40种酱油亚硝化后对TA98和TA100的致突变作用,全部样品都表现出很强的致突变性。本文用体外试验,模拟体内的亚硝化过程,用维生素和铜阻断亚硝化过程,并观察处理后的酱油对TA100致突变性的影响。
Relevant epidemiological survey found that the incidence of soy sauce and gastrointestinal cancer are closely related. From soy sauce can be isolated mutagenic and carcinogenic degeneration of precursor substances, use them to feed animals, can induce tumors. After soy sauce nitrosation, one of the mutagenic or carcinogenic degeneration of precursor substances can form a strong carcinogenic effect of nitrosamines. Literature shows that a variety of foods and nutrients can block the nitrosation process, to prevent the formation of nitrosamines. There is a trace amount of nitrosamines in homemade soy sauce. We tested the mutagenic effects of 40 soy sauce nitrosated on TA98 and TA100, and all the samples showed strong mutagenicity. In this paper, in vitro experiments to simulate the nitrosation process in vivo, with nitric acid and copper to block the nitrification process, and to observe the effect of soy sauce on TA100 mutagenicity.