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頁籤選單縮合
題名 | Ames Mutagenicity Test of Repeatedly Heated Cooking Oils=食用油經重複加熱後之致突變性研究 |
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作者 | 吳佩芬; 姜泰安; Wu, Pei-fen; Chiang, Tai-an; |
期刊 | 大仁學報 |
出版日期 | 19980300 |
卷期 | 16 1998.03[民87.03] |
頁次 | 頁61-72 |
分類號 | 466.18 |
語文 | eng |
關鍵詞 | 致突變性; 食用油; 抗氧化劑; Mutagenicity; Cooking oil; Antioxidant; |
中文摘要 | 選取六種不同飽合脂肪酸比率之食用油,將此六種食用油每天分別加熱5 小時而 溫度達 195 ± 5 ℃, 且在加熱的 5 個小時中,每隔 1 小時加入 250 g 之豬排進入油中 共同加熱 15 分鐘,同樣的加熱過程共持續 3 天; 每次在加熱程序前均採取 100 ml 油品 樣本作安氏致突變性實驗 (Ames test)。結果顯示,紅花油、花生油與蔬菜油經重複加熱且 在肝臟活化效素催化下具有致突變性陽性反應, 在沙門氏 TA98 與 TA100 菌株中,紅花油 經重複加熱達 15 小時後分別顯示出 59 ± 4 revertants/ plate 與 65 ± 8 revertants/ plate 之致突變性反應; 花生油則分別顯示出 55 ± 5 revertants/ plate 與 58 ± 7 revertants/ plate 之致突變性反應; 蔬菜油則分別顯示出 69 ± 7 revertants/ plate 與 62 ± 6 revertants / plate 之致突變性反應。而且以上三種食用 油之致突變性反應隨著加熱時間的延長而有劑量效應的現象 (p<0.05)。 至於其他三種油種 經重複加熱且不論有無在肝臟活化效素催化下皆未有任何致突變性陽性反應。本研究另外嘗 試在油種加熱前添加 200 ppm 之人工合成抗氧化劑 butylated hydroxytoluene (BHT),結 果顯示僅在紅花油、花生油與蔬菜油第一天加熱時有明顯抑制致突變性反應 (p<0.05), 在 第二天以後雖然致突變性反應略有下降不過皆未達統計顯著效果。 |
英文摘要 | Six cooking oils with different unsaturation were each heated at 195 ± 5 ℃ for 5 hours on each of three consecutive days and cut pork were fried in the oils at hourly intervals. Samples of heated and unheated oils were tested in the Ames mutagenicity assay. Samples of safflower oil, peanut oil, and vegetable oil were positive toward to the Salmonella typhimurium TA98 and TA100 with the metabolic activation. At the end of total 15 hr heating, the numbers of revertants per plate toward to the Salmonella typhimurium TA98 and TA 100 with S9 activation were 59 ± 4, 65 ± 8 in safflower oil, 55 ± 5, 58 ± 7 in peanut oil, and 69 ± 7, 62 ± 6 in vegetable oil, respectively. The mutagenicity of safflower oil, peanut oil and vegetable oil were dose-dependent by the days of heating (p<0.05). None of the olive oil, coconut oil and mustard oil samples showed mutagenicity in the Ames test with or without metabolic activation. The significant (p<0.05) reduction of mutagenicity of the first day induced by safflower oil, peanut oil and vegetable oil samples when synthetic antioxidant butylated hydroxytoluene (BHT) was added before heating at the concentration of 200 ppm. |
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