作者将亚硝酸盐处理的12个牌号的中国酒应用鼠伤寒沙门氏菌进行Ames致突变试验,发现其中7个牌号的酒中都有类似水平的致突变物。大多数非蒸馏酒都有致突变前体。(它存在于制酒的原材料中或者在发酵过程产生)。而蒸馏酒虽用亚硝酸盐处理也未检出致突变物。实验中发现酒中的致突变物是直接致突变的,不需要微粒体活化。致突变物的生成与亚硝酸盐水平成正比关系,未经亚硝酸盐处理的对照样品其回复菌落数是不显著的,维生素C能防止致突变物的生成。业已指出鱼中可被亚硝化的产物可能是日本胃癌的病原因子。本实验比较了经用亚硝酸盐处理的生鱼和酒-A对鼠伤寒沙门氏菌株TA100的致突变能力,发 The authors used 12 strains of Chinese wine nitrite-treated Salmonella typhimurium Ames mutagenicity test found that seven brands of wine have similar levels of mutagens. Most non-distilled spirits have mutagenic precursors. (It is present in the raw material of the wine or is produced during the fermentation). The distilled spirits although nitrite treatment has not been detected mutagens. Experiments found that the mutagen in wine is directly mutagenic, does not require microsomal activation. Mutagenesis was directly proportional to the level of nitrite, and the number of colonies returned was not significant for the control without the nitrite treatment. Vitamin C prevented the formation of mutagens. It has been suggested that products that can be nitrosated in fish may be the causative agent of gastric cancer in Japan. In this experiment, the mutagenic ability of Salmonella typhimurium strain TA100 treated with nitrite-treated raw fish and wine-A