Ferrand C, Marc F, Fritsch P, Cassand P, de Saint Blanquat G
Laboratoire d'Analyse de la Valeur Biologique des Aliments, Departement Universitaire des Sciences d'Agen, Université Bordeaux 1, avenue Michel Serres, 47000 Agen, France.
Food Addit Contam. 2000 Nov;17(11):895-901. doi: 10.1080/026520300750038063.
Sorbic acid (E200) and its salts (potassium and calcium sorbate: E202 and E203) are allowed for use as preservatives in numerous processed foods. Sorbic acid had a conjugated system of double bonds which makes it susceptible to nucleophilic attack, sometimes giving mutagenic products. Under conditions typical of food processing (50-80 degrees C), we analysed the cyclic derivatives resulting from a double addition reaction between sorbic acid and various amines. Mutagenesis studies, involving Ames' test and genotoxicity studies with HeLa cells and plasmid DNA, showed that none of the products studied presented either mutagenic or genotoxic activities.
山梨酸（E200）及其盐类（山梨酸钾和山梨酸钙：E202和E203）被允许用作多种加工食品中的防腐剂。山梨酸具有共轭双键系统，这使其易于受到亲核攻击，有时会产生诱变产物。在典型的食品加工条件（50-80摄氏度）下，我们分析了山梨酸与各种胺之间的双加成反应产生的环状衍生物。涉及艾姆斯试验以及对HeLa细胞和质粒DNA进行的遗传毒性研究的诱变研究表明，所研究的产物均未表现出诱变或遗传毒性活性。
