Johansson M A, Knize M G, Jägerstad M, Felton J S
Department of Applied Nutrition and Food Chemistry, Lund University, Sweden.
Environ Mol Mutagen. 1995;25(2):154-61. doi: 10.1002/em.2850250209.
Extracts of several grain-based coffee-substitute blends and instant coffees were mutagenic in the Ames/Salmonella test using TA98, YG1024, and YG1029 with metabolic activation. The beverage powders induced 150 to 500 TA98 and 1,150 to 4,050 YG1024 revertant colonies/g, respectively. Increased sensitivity was achieved using strain YG1024. No mutagenic activity was found in instant hot cocoa products. The mutagenic activity in the beverage powders was shown to be stable to heat and the products varied in resistance to acid nitrite treatment. Differential bacterial strain specificity, and a requirement for metabolic activation suggest that aromatic amines are present. Characterization of the mutagenic activity, using HPLC and the Ames test of the collected fractions, showed the coffee-substitute blends and instant coffees contain several mutagenic compounds. Known heterocyclic amines are not responsible for the major part of the mutagenic activity. The main mutagenic activity in grain-based coffee-substitute blends and instant coffees is due to several unidentified compounds, which are most likely aromatic amines.
几种谷物基咖啡替代混合物和速溶咖啡的提取物，在使用TA98、YG1024和YG1029并进行代谢活化的艾姆斯/沙门氏菌试验中具有致突变性。这些饮料粉分别诱导出150至500个TA98回复菌落/克和1150至4050个YG1024回复菌落/克。使用菌株YG1024时灵敏度有所提高。在速溶热可可产品中未发现致突变活性。饮料粉中的致突变活性被证明对热稳定，且产品对酸性亚硝酸盐处理的抗性各不相同。不同的细菌菌株特异性以及对代谢活化的需求表明存在芳香胺。使用高效液相色谱法（HPLC）和对收集馏分进行的艾姆斯试验对致突变活性进行表征，结果表明咖啡替代混合物和速溶咖啡含有几种致突变化合物。已知的杂环胺并非致突变活性的主要原因。谷物基咖啡替代混合物和速溶咖啡中的主要致突变活性归因于几种未鉴定的化合物，这些化合物很可能是芳香胺。
