Inhibition of mutagenic N-nitroso compound formation in sausage samples by using L-ascorbic acid and α-tocopherol

被引：29

作者：

Pourazrang, H

Moazzami, AA

Bazzaz, BSF ^{[1
]}

机构：

[1] Mashhad Univ Med Sci, Sch Pharm, Dept Pharmaceut Microbiol, Mashhad, Iran

[2] Ferdowsi Univ, Dept Food Sci, Mashhad, Iran

来源：

MEAT SCIENCE | 2002年 / 62卷 / 04期

关键词：

nitrite; nitrate; L-ascorbic acid; alpha-tocopherol; N-nitroso compound; mutagenicity; sausage;

D O I：

10.1016/S0309-1740(02)00042-6

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

In this study 24 samples of sausage with different amounts of nitrite, L-ascorbic acid and alpha-tocopherol were prepared in order to determine the inhibitory effects of L-ascorbic acid and alpha-tocopherol as reductants against formation of mutagenic N-nitroso compounds that form in cured meat products. These mutagenic N-nitroso compounds were extracted by phosphate buffer and ethylacetate. The mutagenicity of extracts were investigated by salmonella/microsome assay. The number of revertants indicated the N-nitroso compounds content. Among the Salmonella typhimurium strains tested, the revertants of S. typhimurium TA100 were significantly reduced (P<0.5) by 60% when reductants were added to the samples. (C) 2002 Elsevier Science Ltd. All-rights reserved.

引用

页码：479 / 483

页数：5

共 25 条

[1] ISOLATION AND CHARACTERIZATION OF PRODUCTS FROM THE NITROSATION OF THE ALKALOID GRAMINE [J].