泡凤爪遗传毒性研究  

Studied on Genotoxicity of Pickled Chicken Feet

作　　者：丁晓雯[1] 付昌雨[1] 谭建东[2] 

机构地区：[1]西南大学食品科学学院食品科学系,重庆400716 [2]重庆市疾病预防控制中心,重庆400042

出　　处：《食品与发酵工业》2009年第2期35-38,共4页Food and Fermentation Industries

摘　　要：实验为泡凤爪安全性评价提供了参考。通过蚕豆根尖微核实验,Ames实验,以8种不同品牌的泡凤爪产品的微核率与阴性对照比较,差异有显著性,微核指数都达到2倍以上;在150 mg/皿以上的泡凤爪提取物作用下,TA98菌株回变菌落数达到未处理对照的2倍以上,而且泡凤爪样品中含有的组氨酸不影响Ames实验的结果。实验证明,一定浓度的泡凤爪提取物有致移码突变的作用。Aim： providing some references for the safety assessment of pickled chicken feet. Methods： Vicia faba root tip cells micronucleus test, Ames test. Results： the difference of MCN of 8 kinds of pickled chicken feet was significant , the MCN index was over 2 times compared with the negative control. When 150mg/plate of extracted from pickled chicken feet was added to the medium, the stains of reverse mutation of TA98 exceeded 2 times of their negative control. The result could not be affected by histidine contained in the pickled chicken feet. Conclusion：some dose of pickled chicken feet could induced frameshift mutation.

关 键 词：泡凤爪 致突变 组氨酸 

分 类 号：TS251.1[轻工技术与工程—农产品加工及贮藏工程]