本文报导了市售23种天然食用色素的致突变性,作者采集在食品中使用较广泛的23种天然食用色素,用沙门氏菌进行致突变试验,采用改良的Ames法(前保温法),即在0.1ml样品溶液中加S—9混合液0.5ml或磷酸缓冲液(100wm,PH7.4)再加TA100或TA98菌液0.1ml,在37°℃保温20分钟后再加入保存在45℃的上层培养基2ml,复盖于琼脂培养基 This article reports the mutagenicity of 23 natural food colors available on the market. The authors collected 23 natural food colors, which are widely used in food, and mutagenized with Salmonella. The modified Ames method (pre-incubation method) 0.1ml sample solution plus S-9 mixture 0.5ml or phosphate buffer (100wm, PH7.4) plus TA100 or TA98 bacteria solution 0.1ml, incubated at 37 ° C for 20 minutes and then added to the preservation of the upper 45 ℃ Medium 2ml, covered in agar medium