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研究生:洪聖騏
研究生(外文):Sheng-Chi Hung
論文名稱:肉鬆中具致突變性化合物之分離純化與鑑定
論文名稱(外文):Isolation, Purification, Characterization of mutagenic compounds from fried-shred meat
指導教授:張勝祺張勝祺引用關係
指導教授(外文):Shenq-Chyi Chang
學位類別:碩士
校院名稱:國立陽明大學
系所名稱:生化暨分子生物研究所
學門:生命科學學門
學類:生物化學學類
論文種類:學術論文
論文出版年:2006
畢業學年度:94
語文別:中文
論文頁數:56
中文關鍵詞:肉鬆致突變異環胺
外文關鍵詞:fried-shred meatmutagenheterocyclic amine
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過去的研究指出,在高溫下,烹調某些特定的肉類食物,會產一些原本不存在其中的化學物質,而這些化學物質具有導致癌症的風險性,例如異環胺類化合物,就是在烹調、油炸或燒烤過程會產生的致癌物質。在本論文中,不同種類的肉鬆萃取物,包括豬肉、牛肉、雞肉與魚肉,我們利用安姆氏試驗,測定其是否具致突變的能力,結果發現豬肉鬆萃取物中含有具致突變性物質。
在經過分離與純化過程後,我們將具致突變活性成分注入GC-MS分析比對,得到其中三分數相近之化合物,此三化合物皆屬phthalate esters,而根據文獻,此類化合物已被證實為環境荷爾蒙或致突變劑。
Research has shown that cooking certain meats at high temperatures creates chemicals that are not present in uncooked meats. A few of these chemicals may increase cancer risk. For example, heterocyclic amines are the carcinogenic chemicals formed from the cooking of muscle meats. The mutagenic activity of extracts from fried-shred meats such as pork, beef, fowl, and fish were investigated in this article with Ames Salmonella microsome assay. Fried-shred pork produced a mild positive response in the absence of S9 rat liver enzymes with Salmonella TA98 and TA100 .
Isolation and purification process of mutagenic components from fried-shred pork were performed. Then the mutagenic components were identified by GC-MS using a HP-5MS column. Three compounds which share close qualities are phthalate esters that are the suspected endocrine disrupters or mutagens in literatures.
中文摘要…………………………………………………............1
英文摘要…………………………………………………............2

第一章 緒論………………………………………………………….3

第二章 實驗材料與儀器…………………………………………...6
第一節 實驗材料………………………………..................6
第二節 實驗儀器………………………………..................8

第三章 實驗方法與步驟…………………………………………….9
第一節 肉鬆中致突變物質之分離、純化與鑑定…………9
第二節 安姆氏試驗 (Ames test)…………………………13

第四章 實驗結果…………………………………………………..19
第一節 肉鬆中具致突變性物質之萃取方式..................19
第二節 肉鬆中致突變物質之分離純化與鑑定…………........21

第五章 討論………………………………………………………..23
第一節 肉鬆中致突變物質萃取方式的選用……………........23
第二節 肉鬆中致突變物質之純化與鑑定 ……………….......24
第三節 Phthalate ester的致突變與致癌性……………….....25

第六章 參考文獻…………………………………………………..27


表與圖……………………………………………………….........32
附表與圖…………………………………………….....................53
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