Cuzzoni M T, Stoppini G, Gazzani G, Mazza P
Dipartimento di Chimica Farmaceutica, Università di Pavia, Italy.
Food Chem Toxicol. 1988 Oct;26(10):815-22. doi: 10.1016/0278-6915(88)90020-8.
The effect of water activity (aw 0.98, 0.84 and 0.60) and reaction temperature (100, 120, 140 and 160 degrees C) on the mutagenic activity of the Maillard reaction products in heated ribose-lysine and glucose-lysine model systems, was investigated. In the ribose-lysine system, heated at 100 degrees C, the mutagenic activity of the mixture increased as the water activity was lowered. On the contrary, no dependence between mutagenic activity and water activity was observed in the glucose-lysine system. At higher temperatures, in both systems, the presence in the browned mixtures of an antibacterial activity interfering with the bacterial mutagenicity assay was observed. Under all the conditions tested, the ribose-lysine system turned out to be the most reactive by producing higher levels of mutagens. Furthermore, in this system, the antimicrobial interference was more easily detectable. In the model systems used, the browning reaction mixtures were analysed for their absorption spectrum between 200-460 nm, and for the accumulation of furfurals. The results obtained showed that, at temperatures between 120 and 140 degrees C there is a correlation among reaction temperature, absorbance at 420 and around 280 nm, mutagenic activity of the mixture and the level of furfurals. Changes in the levels of furfurals can be related to changes in mutagenicity of the browned mixtures.
研究了水分活度（aw 0.98、0.84和0.60）和反应温度（100、120、140和160℃）对加热的核糖-赖氨酸和葡萄糖-赖氨酸模型体系中美拉德反应产物致突变活性的影响。在100℃加热的核糖-赖氨酸体系中，混合物的致突变活性随着水分活度的降低而增加。相反，在葡萄糖-赖氨酸体系中未观察到致突变活性与水分活度之间的相关性。在较高温度下，在两个体系中，均观察到褐色混合物中存在干扰细菌致突变性测定的抗菌活性。在所有测试条件下，核糖-赖氨酸体系因产生更高水平的诱变剂而被证明是反应性最强的。此外，在该体系中，抗菌干扰更容易检测到。在所使用的模型体系中，对褐变反应混合物的200 - 460nm吸收光谱以及糠醛的积累情况进行了分析。所得结果表明，在120至140℃之间的温度下，反应温度、420nm和280nm左右的吸光度、混合物的致突变活性以及糠醛水平之间存在相关性。糠醛水平的变化可能与褐变混合物的致突变性变化有关。
