蓬灰的安全性毒理评价  

A Safe Toxicological Evaluation to Peng-hui

作　　者：张晨[1] 马龙[1] 姚华[1] 刘开泰[1] 

机构地区：[1]新疆医学院预防医学系

出　　处：《中国公共卫生学报》1995年第2期72-74,共3页

基　　金：新疆自治区卫生厅资助

摘　　要：本文对西北风味食品牛肉面、黄面的添加成份蓬灰的安全性进行了毒理学评价。结果表明小鼠经口ＬＤ５０为５７２８ｍｇ／ｋｇ．属低毒物质；经蓄积试验表明为轻度蓄积；微核、精子畸形和Ａｍｅｓ试验表明无致突变作用。说明蓬灰作为食品添加剂是安全的。Thia paper reports the safe toxicological evaluation to peng-hui that is a food additive of northwest local flavour beef-noodles.The results show that LD50 is 5728mg/kg to mice by mouth being low toxicity; accumulative toxicity test gives light accumulation; micronucleus assay,sperm deformity assay and Ames assay are not mutagenesis;mice's teratogenecity test is not teratogenesis. Above results prove,that penghui is safe as a food additive.

关 键 词：蓬灰 食品添加剂 毒性 致突变 致畸 毒理学 

分 类 号：R155.51[医药卫生—营养与食品卫生学]