食品色素在紫外线照射下分解产物的致突变性和DNA损伤活性。

Mutagenicity and DNA-damaging activity of decomposed products of food colours under UV irradiation.

作者信息

Ozaki A, Kitano M, Itoh N, Kuroda K, Furusawa N, Masuda T, Yamaguchi H

机构信息

Faculty of Human Life Science, Osaka City University, Osaka, Japan.

出版信息

Food Chem Toxicol. 1998 Sep-Oct;36(9-10):811-7. doi: 10.1016/s0278-6915(98)00039-8.

DOI:10.1016/s0278-6915(98)00039-8

PMID:9737428

Abstract

Five synthetic food colours Food Red Nos 3, 40 and 102 and Food Blue Nos 1 and 2, and their UV irradiated products were tested for mutagenic activity by means of the Ames test using Salmonella typhimurium strains TA98 and TA100. Food colours were irradiated with UV light for 14 days. Food Red Nos 3, 40 and 102 and Food Blue No. 1 were non-mutagenic before and after irradiation. UV irradiated products of Food Blue No. 2 were mutagenic in TA98 with or without S-9 mix. The mutagenic activity increased with increasing irradiation period, reached maximum potency on day 6, and then decreased. Moreover, Food Blue No. 2 showed DNA-damaging activity after 14 days of irradiation in rec-assay using Bacillus subtilis strains H17 and M45. The capillary electrophoresis was applied for the analysis of UV irradiated products of Food Blue No. 2. The original peak of Food Blue No. 2 was decomposed into seven peaks after UV irradiation.

摘要

采用鼠伤寒沙门氏菌TA98和TA100菌株，通过艾姆斯试验对5种合成食用色素（食用红色素3号、40号和102号以及食用蓝色素1号和2号）及其紫外线辐照产物进行致突变活性测试。食用色素用紫外线照射14天。食用红色素3号、40号和102号以及食用蓝色素1号在辐照前后均无致突变性。食用蓝色素2号的紫外线辐照产物在有或无S-9混合物存在的情况下，对TA98具有致突变性。致突变活性随辐照时间的增加而增强，在第6天达到最大强度，然后下降。此外，在使用枯草芽孢杆菌H17和M45菌株的重组试验中，食用蓝色素2号在辐照14天后表现出DNA损伤活性。采用毛细管电泳法对食用蓝色素2号的紫外线辐照产物进行分析。食用蓝色素2号的原始峰在紫外线辐照后分解为7个峰。