现已证明在多种食物中形成饮食致突变物,是烹调热化学过程的结果。例如鱼和肉的烧焦表面和烟雾凝聚物等。此外,食物本身的化学成分影响加热过程中致突变物的形成。影响油炸肉形成致突变物的因素之一是脂肪含量。本文研究结果表明肌酸、肌酐和其它氨基酸能与几种脂溶性化合物(特别是维生素)起反应,产生明显的致突变活性。作者用棕黄反应(browning reaction)的模型系统研究了氨基化合物和各种脂肪成分之 It has now been demonstrated that dietary mutagen formation in a variety of foods is the result of cooking thermochemical processes. Such as scorched surfaces of fish and meat and smoke agglomerates. In addition, the chemical composition of the food itself affects the formation of mutagens during heating. One of the factors that affect the formation of mutagens in fried meat is the fat content. Our results show that creatine, creatinine, and other amino acids react with several lipid-soluble compounds, especially vitamins, and produce significant mutagenic activity. The authors used a browning reaction model system to study the amino compounds and various fat components