EFFECT OF TEMPERATURE ON THE FORMATION OF MUTAGENS IN HEATED BEEF STOCK AND COOKED GROUND-BEEF
EFFECT OF TEMPERATURE ON THE FORMATION OF MUTAGENS IN HEATED BEEF STOCK AND COOKED GROUND-BEEF
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DOI：
10.1016/0027-5107(79)90013-7
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发表时间：
1979-01-01
期刊：
影响因子：
--
通讯作者：
KRIEBEL, D
中科院分区：
文献类型：
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作者：
DOLARA, P;COMMONER, B;KRIEBEL, D
以前在牛肉提取物和含有牛肉提取物的细菌营养素中发现的微生物体可激活的诱变剂(在层析上可与苯并[a]芘和热解氨基酸和蛋白质产生的诱变剂区分开来)是在牛肉原料加热时产生的。牛肉汤料回流煮至100度。C对鼠伤寒沙门氏菌TA1538菌株的诱变活性呈线性增加。在68-98度之间的温度下诱变活性的产生率。C符合阿累尼乌斯方程，其活化能为23,738卡/摩尔。根据这些数据推断，在140-180度之间，诱变剂的形成速度将急剧上升。当磨碎的牛肉饼(汉堡包)在各种传统的电加热设备中制作时，这种预期得到了证实，这些设备在这个范围内以不同的烹饪温度操作。高温煮熟的汉堡的致突变活性仅限于表层；汉堡内部的温度不超过100度。C在烹饪过程中。在可比的生肉样品中没有发现诱变活性。诱变剂可能是由于在某些传统烹饪过程中遇到的温度而形成的。[这项研究的人类适用性是隐含的。]
The microsome-activatable mutagens (chromatographically distinguishable from benzo[a]pyrene and from the mutagens produced from pyrolyzed amino acids and proteins) previously found in beef extract and in bacterial nutrients which contain beef extract are produced when beef stock is heated. Reflux boiling of beef stock at 100.degree. C results in a linear increase in mutagenic activity toward Salmonella typhimurium strain TA1538. The rate of production of mutagenic activity at temperatures between 68-98.degree. C conforms closely to the Arrhenius equation, yielding an activation energy of 23,738 cal/mol. Extrapolation from these data predicts a sharp rise in the rate of mutagen formation between 140-180.degree. C. This expectation is confirmed when ground beef patties (hamburgers) are prepared in various conventional electrically-heated appliances which operate at different cooking temperatures within this range. The mutagenic activity of hamburger cooked at high temperatures is limited to the surface layers; the temperature of the inside of the hamburger does not exceed 100.degree. C during cooking. No mutagenic activity is found in comparable samples of uncooked meat. The mutagens may be formed as a result of the temperatures encountered in certain conventional cooking procedures. [Human applicability of this study is implicit.].