贵州省传统发酵食品水豆豉的致突变性  

A Study on the Mutagenic Possibility of Fermented Soybeans in Water,A Kind of Guizhou Traditional Food

作　　者：王雨[1] 刘佳[1] 俞红[1] 吴克枫[1] 高敏[1] 阮海星[1] 朱彩霖[1] 

机构地区：[1]贵州省疾病预防控制中心,贵州贵阳550004

出　　处：《贵阳医学院学报》2006年第2期124-126,130,共4页Journal of Guiyang Medical College

摘　　要：目的:评价水豆豉作为食品的安全性。方法:通过急性毒性试验、Am es试验、小鼠骨髓嗜多染红细胞微核试验、小鼠精子畸形试验对水豆豉的致突变作用进行研究,其检测方法参照《保健食品检验与评价技术规范》进行。结果:小鼠急性毒性试验LD50>15 000 mg/kg BW,属无毒级;3项遗传毒性试验结果均为阴性。结论:水豆豉无明显毒性,符合食品的安全性要求。Objective： To evaluate the safety of fermented soybeans in water, a traditional food in Guizhou province. Methods： Acute toxicity test, Ames test, micronucleus test and sperm abnormality test were performed. All the methods were based on （Technical Standards for Testing ＆ Assessment of Health Food））. Results： The oral LD50 in mice was greater than 15 000 mg/kg BW and belonged to the nonpoisonous scale. The negative results were obtained in genetic toxicity tests. Conclusions： Fermented soybeans in water has no apparent toxicity, and meets the requirements of food safety.

关 键 词：急性毒性试验 微核试验 精子 畸形 黄豆 小鼠 水豆豉 AMES试验 

分 类 号：R155.53[医药卫生—营养与食品卫生学]