Rogers A M, Shibamoto T
Food Chem Toxicol. 1982 Jun;20(3):259-63. doi: 10.1016/s0278-6915(82)80290-1.
Methylene chloride extracts of the browning reaction products prepared from model systems consisting of major milk components (casein and/or lactose, and non-fat dried milk) were tested for mutagenicity in the Ames Salmonella/microsome assay. Samples obtained by heating aqueous solutions of these components under either neutral or basic (pH 10) conditions exhibited no significant mutagenic activity when tested with or without S-9 mix. The addition of common food additives, such as sodium nitrite, butylated hydroxyanisole and butylated hydroxytoluene, to the aqueous solutions did not enhance the mutagenic activity of the browning samples. On the other hand, the tar samples prepared by heating the same milk components in the dry state exhibited strong mutagenicity, primarily to Salmonella typhimurium strain TA98 and only with S-9 mix. A casein/lactose mixture and non-fat dried milk were also heated with baking soda in the dry state. The presence of the baking soda enhanced the mutagenicity of the browning products; the tar from the non-fat dried milk heated with baking soda was the most potently mutagenic of all the samples towards strain TA98 and also produced a positive response in strain TA100 in the presence of S-9 mix.
由主要牛奶成分（酪蛋白和/或乳糖以及脱脂奶粉）组成的模型系统制备的褐变反应产物的二氯甲烷提取物，在艾姆斯沙门氏菌/微粒体试验中进行了致突变性测试。在中性或碱性（pH 10）条件下加热这些成分的水溶液所获得的样品，无论是否添加S-9混合物进行测试，均未表现出明显的致突变活性。向水溶液中添加常见的食品添加剂，如亚硝酸钠、丁基羟基茴香醚和丁基羟基甲苯，并不会增强褐变样品的致突变活性。另一方面，通过在干燥状态下加热相同的牛奶成分制备的焦油样品表现出很强的致突变性，主要针对鼠伤寒沙门氏菌TA98菌株，且仅在添加S-9混合物时出现。酪蛋白/乳糖混合物和脱脂奶粉也在干燥状态下与小苏打一起加热。小苏打的存在增强了褐变产物的致突变性；与小苏打一起加热的脱脂奶粉产生的焦油对TA98菌株的致突变性最强，并且在添加S-9混合物时在TA100菌株中也产生了阳性反应。
