Ames mutagenicity tests of overheated brewed coffee.
作者： C.A. Blair , T. Shibamoto
DOI: 10.1016/0278-6915(84)90146-7
关键词:
摘要: Five kinds of coffee samples were prepared from a commercial drip-grind in order to examine the mutagenicity brewed using Ames test. The thick syrup, solid residues, dichloromethane and ethanol extracts extract distillate normally heated distillates overheated (150-300 degrees C) coffee. tested for towards Salmonella typhimurium strains TA98 TA100 both with without metabolic activation (S-9 mix). Only obtained 150 or 300 C exhibited strain S-9 mix.
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