某些咖啡风味成分的致突变活性。
Mutagenic activity of some coffee flavor ingredients.
作者信息
Fung V A, Cameron T P, Hughes T J, Kirby P E, Dunkel V C
机构信息
National Cancer Institute, Bethesda, MD 20892.
出版信息
Mutat Res. 1988 Feb;204(2):219-28. doi: 10.1016/0165-1218(88)90092-4.
PMID:3278213
Abstract
The mutagenicity of 4 coffee flavor ingredients (chlorogenic acid, caffeic acid, pyrazine, and trigonelline) was evaluated in the Salmonella plate incorporation assay and mouse lymphoma L5178Y TK +/- assay. Two of the compounds, pyrazine and trigonelline, were negative in both assays. The other two compounds, caffeic acid and chlorogenic acid, were positive in the mouse lymphoma assay but negative in the Salmonella assay.
摘要
在沙门氏菌平板掺入试验和小鼠淋巴瘤L5178Y TK+/-试验中评估了4种咖啡风味成分（绿原酸、咖啡酸、吡嗪和胡芦巴碱）的致突变性。其中两种化合物，吡嗪和胡芦巴碱，在两种试验中均呈阴性。另外两种化合物，咖啡酸和绿原酸，在小鼠淋巴瘤试验中呈阳性，但在沙门氏菌试验中呈阴性。
Zotero 插件