Comparative study of mutagenic activities among repeatedly used deep-frying fats from the!vendors' stands and restaurants, and the conditional laboratory products

• Main Authors: Lee, Wen-Jeng, 利文正
• Other Authors: Chin-Lin Hong
• Format: Others
• Language: zh-TW
• Published: 1997
• Online Access: http://ndltd.ncl.edu.tw/handle/66162733725977543134

碩士 === 台北醫學院 === 醫學研究所 === 85 === The re-used deep-frying fats, 8 samples collected arbitrarily again from the vendors' stands and restaurants after sensory indication of abuse and 7 samples collected from the laboratory by which 5 samples only fried each one kind of food and 2 samples fried many kinds of food were used to analyze any existence of genotoxicity. After ISO ( International Organization for standardization ) polar separation of the oil samples, the Ames mutagenicity test was applied to analyze their genotoxic activities. The tester strains included Salmonella typhimurium TA98 and TA100 for detecting the direct or indirect mutagenic activities. According to the results of the precedent studies, the contamination of primary mutagens was detected by using the tester strain of base-pair substitution; however , the major mutagenic activity came from the secondary mutagens by frame-shift replacement. Therefore, the TA100 strain without S9 mix and TA98 strain with S9 mix were used to test again the genotoxic effects of the deep-frying fats. The results showed that there were no any mutagenic reaction among re-useddeep-frying fats from the vendors'stands and restaurants and the conditionallaboratory products when we only fried one kind of food for a short term at hightemperature above 200℃. On the other hand, the most mutagenic activities wereobviously measured out with dose-response from the non- polar, polar and very-polar fractions of the continuously-used oil when we fried many kinds of food for 30 hrs in the laboratory,but when we fried them up to 40 hrs,the mutagenic activities almost disappeared. At present, the re-used oils of the vendors' stands and restaurants could be said hygienically safe under the general cooking condition here in Taiwan. Nevertheless,the re-used oil could further turn to be genotoxic when they were seriously abused during such as a long-term frying.