实验观察了39种国产酱油和1种瑞士酱油的致突性,以及不同浓度的亚硝酸盐对酱油致突性的影响。亚硝酸盐浓度50 mmol/L时,38种酱油对鼠伤寒沙门氏菌TA98和TA100在未加代谢活化系统时均显示出直接的致突变性;另外2种在加入代谢活化系统后也显示出间接的致突变作用。散装酱油的致突变性明显高于瓶装者,前者诱发的回变菌落数超过100000个/ml。亚硝化过程中,给子不同剂量的亚硝酸盐,即使在生理浓度范围内,酱油对TA100也显示出明显的致突变作用;诱变的菌落数与亚硝酸盐浓度呈正相关。 The effects of different concentrations of nitrite on the mutagenicity of soy sauce were investigated experimentally on the mutagenicity of 39 domestic soy sauce and 1 Swiss soy sauce. When the concentration of nitrite was 50 mmol / L, 38 kinds of soy sauce showed direct mutagenicity to Salmonella typhimurium TA98 and TA100 without adding metabolic activation system; the other two showed indirect after addition of metabolic activation system Mutagenic effect. The mutagenicity of bulk soy sauce was significantly higher than that of bottler, the former induced more than 100000 colonies per ml. In the process of nitrosation, different doses of nitrite were given to soy sauce, and the soy sauce also showed obvious mutagenic effect on TA100 even in the physiological concentration range. The number of mutagenized colonies was positively correlated with nitrite concentration.