食品中的致突变化合物的特性及其定量法

概述了食品中分布的致突变物质及其化学构造。介绍了二种原理不同的突实变物质的微生物定量法，即Ａｍｅｓ法及前进突然致变法。前进突然致变法的优点是：１）食品常在成份之一组氨酸即使共存于试料中，也不影响其试验结果；２）所采用的ＴＭ６７７菌株能够检测对置换型及构架位移型二种类型的致突变活性。

The Characteristics and Determination Methods of the Mutagenic Compounds in Foods

This review summarizes several different types of the mutagenic compounds distributed in foods and their chemical structures. We also introduce theoretically different two quantitative microbiological determination methods of these compounds, i. e.Ames' method (sort of a reverse mutation method) and a Forward mutation assay method. The latter has several meritS : 1) presence of histidine one of the ordinary amino acids which is common in foods, in test sample does not affect the results of the analysis, 2) bacteria stain we employed, salmonella typhimurium TM 677, can detect both base-pair replacement and frame-shift types of mutagenic activity.