摘要
选取烧烤肉类食品样品，用环己烷提取，经色－质联用仪对样品提取物进行定性定量检测后，再以Ａｍｅｓ试验进行致突变性检测．结果提取物中多种物质对ＴＡ９７和ＴＡ１００呈阳性反应，具有剂量关系．说明烧烤肉中除去苯并芘类已公认具有致癌作用外，另外，还存在其他致突变物，如氨基酸热解物等．
Throrgh single factor and orthogonal design method the shaking culture experiment results show that the optimum conditions in liquid culture are: glucose2%, sugar1%, yeast extract 1%, peptone 1%, NH 4Cl0.2%,MgSO 4·7H 2O0.05%, KCl0.1%. The fermentator of 100L culture experiment results show that carbon and nitrogen source are 3% sugar and 1.5% peptone seperatively.
出处
《辽宁大学学报（自然科学版）》
CAS
1997年第3期31-33,共3页
Journal of Liaoning University：Natural Sciences Edition
关键词
烧烤肉食品
致突变性
癌症
Ames法
Cordycers militaris Link, Iiquid deep fermentution Mycelium.
