De Meester C, Rollmann B, Mupenda K, Mary Y
Unité de Mutagenèse et Tératogenèse, UCL 7237, Faculté de Médecine, Université Catholique de Louvain, Brussels, Belgium.
Food Addit Contam. 1990 Jan-Feb;7(1):125-36. doi: 10.1080/02652039009373829.
Different cassava products were found to contain mutagenic activities in the Ames test. This paper describes how the flavonol quercetin is released during the cooking of fresh cassava leaves, following a process very similar to culinary habits. The hydrolysis of the glucoside(s) and the release of free quercetin has been followed by the monitoring of mutagenic activities with a simultaneous isolation and purification by thin-layer chromatography. The fluorodensitometric method applied revealed that fresh leaves contained about 1300 mg quercetin per kg wet weight, of which 800 mg were released during a normal cooking process.
在艾姆斯试验中发现不同的木薯产品具有致突变活性。本文描述了在新鲜木薯叶烹饪过程中黄酮醇槲皮素是如何释放的，该过程与烹饪习惯非常相似。通过监测致突变活性并同时用薄层色谱法进行分离和纯化，跟踪了糖苷的水解和游离槲皮素的释放。应用的荧光密度测定法显示，新鲜叶片每千克湿重含有约1300毫克槲皮素，其中800毫克在正常烹饪过程中释放出来。
