过热冲泡咖啡的生物学和化学研究。

Biological and chemical studies on overheated brewed coffee.

作者信息

Sasaki Y, Shibamoto T, Wei C I, Fernando S

出版信息

Food Chem Toxicol. 1987 Mar;25(3):225-8. doi: 10.1016/0278-6915(87)90086-x.

Abstract

Vapour formed from overheated decaffeinated coffee was condensed and tested for mutagenicity using the Ames assay in Salmonella typhimurium strains TA98 and TA100. Vapour produced at 73 and 100 degrees C exhibited no mutagenicity. The basic fraction of vapour produced at 350 degrees C showed weak mutagenicity towards strains TA98 with metabolic activation. The chemical analysis of this fraction identified pyridines and pyrazines as the major constituents. None of the compounds identified in this fraction has been reported as mutagenic when tested in the Ames assay.

摘要

将过热的脱咖啡因咖啡形成的蒸汽冷凝，并使用鼠伤寒沙门氏菌TA98和TA100菌株的艾姆斯试验检测其致突变性。在73摄氏度和100摄氏度产生的蒸汽没有致突变性。在350摄氏度产生的蒸汽的碱性部分对经代谢激活的TA98菌株显示出弱致突变性。该部分的化学分析确定吡啶和吡嗪为主要成分。在艾姆斯试验中测试时，该部分鉴定出的化合物均未被报道具有致突变性。