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目的检测热干面、油条和方便面三种食品的致突变能力。方法采用Ames试验方法原理,用点试法和掺入法对三种食品进行定性和定量检测。结果在热干面组和油条组中,TA98发生回复突变菌落数的比值呈现阳性,且随受试物的浓度增大而明显增加,而方便面的表现不明显。用点试法进行检测时,热干面和方便面均出现阳性,油条的结果为阴性。而用掺入法进行检测时,热干面和油条均出现阳性,方便面的结果为阴性。结论三种食品均有不同程度的致突性能力。
Objective To detect the mutagenic ability of three kinds of foodstuffs such as dried noodles, fried dough sticks and instant noodles. Methods Using the principle of Ames test method, three kinds of foods were qualitatively and quantitatively detected by using the point test method and the incorporation method. Results In the dried noodles group and the fritters group, the ratio of the number of colonies returning to TA98 was positive, and increased significantly with the concentration of the test substance, while the performance of instant noodles was not obvious. With the point of testing, the hot dry noodles and instant noodles are positive, fried dough sticky result is negative. However, when tested by the incorporation method, the samples of hot dry noodles and fried dough sticks were positive, and the result of instant noodles was negative. Conclusion All three kinds of food have varying degrees of mutagenic ability.