Fujita Y, Wakabayashi K, Nagao M, Sugimura T
Mutat Res. 1985 Dec;144(4):227-30. doi: 10.1016/0165-7992(85)90055-7.
A cup of instant coffee (150 ml) of normal strength (15 mg/ml) was found to contain about 500 and 750 micrograms of hydrogen peroxide soon after its preparation at 37 degrees C and 80 degrees C, respectively, but the concentration of hydrogen peroxide in the coffee increased with time for up to 24 h after its preparation. Thus coffee contains a hydrogen peroxide generating system. As extracts of green coffee beans were found to have very low capacity to generate hydrogen peroxide, this generating system is produced by roasting coffee beans. Hydrogen peroxide itself was only weakly mutagenic to Salmonella typhimurium TA100, but in the presence of methylglyoxal, which is also present as a mutagenic component in coffee, hydrogen peroxide showed strong mutagenicity. Hydrogen peroxide and methylglyoxal seem to be responsible for most of the mutagenicity of instant coffee.
一杯常规浓度（15毫克/毫升）的速溶咖啡（150毫升），在37摄氏度和80摄氏度下冲泡后不久，分别被发现含有约500微克和750微克的过氧化氢，但咖啡中过氧化氢的浓度在冲泡后长达24小时内会随时间增加。因此，咖啡含有一个过氧化氢生成系统。由于发现生咖啡豆提取物产生过氧化氢的能力非常低，这个生成系统是由烘焙咖啡豆产生的。过氧化氢本身对鼠伤寒沙门氏菌TA100的致突变性较弱，但在甲基乙二醛（咖啡中也作为致突变成分存在）存在的情况下，过氧化氢表现出很强的致突变性。过氧化氢和甲基乙二醛似乎是速溶咖啡大部分致突变性的原因。
