食品科学 ›› 1993, Vol. 14 ›› Issue (9): 50-52.

• 食品科学 • 上一篇    下一篇

牛肉汁致突变性的研究

 包开洪,  颜华   

  1. 杭州商学院食品系
  • 出版日期:1993-09-15 发布日期:2011-12-30

A Study of Mutagenicity of Beef Extract

 BAO  Kai-Hong,   Yan-Hua   

  • Online:1993-09-15 Published:2011-12-30

摘要: 在用鼠伤寒沙门氏菌(Salmonella typhimurinm)雨株TA 98研究了熬煮牛肉汁的致突变性。结果表明,牛肉汁的致突变性水平取决于熬煮的时间和浓度,而与其色度无关。

关键词:  , 牛肉汁, 致突变性

Abstract: Mutagenicity of boiled beef extract were detected by using sabmomella typhinnurrium strain TA 98. As a result, the level of mutagenicity was dependent on the concentration of beef in the extract and the duration of boiling. No relationship was apparent between depth of colour and mutagenicity.

Key words: Beef extract Mutagenicitv