しょうゆの加熱による変異原活性の変化と糖添加の影響について

概要

論文の詳細を見る
The influence of heat on the mutagenicity of soy sauce and the effect of adding sucrose were investigated. The results were as follows : 1) The mutagenicity of the residue of soy sauce heated for 7 min toward TA100 without S9 was 320 His^+ revertants, 1.8 times higher than that of the unheated soy sauce. The mutagenicity of the tar of soy sauce heated for 9 min toward TA98 with S9 was 2489 His^+ revertants. 2) The mutagenicity of the residue of soy sauce heated for 5, 7 min toward TA100 without S9 was inhibited at the levels of 28% and 25% by the adding of with 10% sucrose, respectively. The mutagenicity of the tar heated for 9 min toward TA98 with S9 was completely inhibited by the adding of 10% sucrose. 3) As for the mutagenicity of the tar of heated soy sauce toward TA98 with S9, there was no inhibitory effect when 2% sucrose was added to the samples. However, there was a 30% decrease in mutagenicity when 5% sucrose was added, and a 100% decrease when 10% or more sucrose was added. 4) The mutagenicity of the tar of the heated sucrose toward TA100 with and without S9 was 2428 and 803 His^+ revertants, respectively. The mutagenicity of the tar heated for 9 min toward TA100 with and without S9 was decreased to 71% and 25% by the adding of sucrose, respectively.
社団法人日本家政学会の論文
1993-01-15