Sussmuth R, Lingens F
Mutat Res. 1976 Jul;40(3):229-35. doi: 10.1016/0165-1218(76)90048-3.
Chlorocholine chloride, at concentrations of 0.2 to 0.5 M (3.2 to 7.9%) between pH 5 and 8, showed no significant mutagenic effect whereas at the same concentrations at pH 9 it caused mutations, in a valine-sensitive strain of E. coli K12. Treatment of E. coli B with chlorocholine chloride at 0.5 M and pH 9 resulted in auxotrophic and regulatory deficient (valine-sensitive) mutants. The mutagenic effects of chlorocholine chloride were compared with the effects caused by the food additive NaHSO3.
在pH值为5至8时，浓度为0.2至0.5 M（3.2%至7.9%）的氯化氯胆碱未显示出明显的诱变作用，而在pH值为9时，相同浓度下它在大肠杆菌K12的缬氨酸敏感菌株中会引起突变。用0.5 M的氯化氯胆碱在pH值为9时处理大肠杆菌B，会产生营养缺陷型和调节缺陷型（缬氨酸敏感型）突变体。将氯化氯胆碱的诱变作用与食品添加剂亚硫酸氢钠所产生的作用进行了比较。
