오미자 추출물의 가열 및 저장에 의한 변색을 지연시킴으로써 식품 소재로써 오미자 추출물의 이용도를 증진시키고자 식품에 가장 광범위하게 이용되는 첨가물인 당과 색소 안정화제의 효과를 조사하였다. 단당류로써 glucose, fructose, 이당류로써 sucrose, maltose를 처리한 결과 단당류는 가열에 의한 변색을 촉진시켰고 이당류는 가열에 의한 변색을 억제시키는 효과가 있어 maltose를 10%처리하였을 때 40%정도 변색이 억제되었다. 색소 안정화제 로 각각 1%와 5%의 maltodextrin, β, γ-cyclodextrin, ascorbic acid, phosphoric acid를 첨가하여 조사한 결과 β- 및 γ-cyclodextrin과 maltodextrin 5% 처리구의 경우 DI값이 대조군보다 낮게 나타나 가열 변색에 대한 안정화 효과를 나타내었다. 복잡한 구성성분으로 인하여 matrix 효과를 나타내는 식품에의 적용효과를 조사하고자 오미자 색소 추출물을 첨가한 겔 시스템을 모델 식품으로 사용하여 25℃ 및 35℃에서 저장하면서 표면 색도의 변화를 측정하였다. 저장 온도 및 기간이 증가할수록 a값이 감소하는 경향을 나타내었으며 maltodextrin을 5.0% 첨가한 경우 a 값이 15~20%증가하여 matrix effect가 고려된 실제 식품에서도 색소안정화 효과가 확인되었다.

Commonly eaten fish, meat and other protein-containing foods show some level of mutagenic activity following normal cooking such as broiling, frying, grilling, roasting etc. The main food mutagens found in cooked products are $quot;heterocyclic aromatic amines$quot; . Several of them have been shown to be carcinogenic in rodent and suggested to be relevant for human cancer etiology. This review summarizes the chemistry, formation, occurrence and toxicity of food-borne heterocyclic aromatic amines. Factors that influence the formation of them are also discussed with special emphasis on dietary factors. From a health safety point of view, it is desirable to estimate the intake of heterocyclic amines via foods, and reduce or prevent the formation of food mutagens.

In vitro antimutagenic activity of methanol extract from brown rice and its physico-chemical characteristics were investigated using Salmonella typhimurium reversion assay and SOS chromoteat. Methanol extracts of brown rice were not mutagenic compared with direct and indirect mutagenicities of 4NQO (4-nitraquinoline oxide), 2NF(2-nitrofluorene), Trp-p-1(3-Amino-1,4-dimethyl-SH-pyrido-[4,3-b]indole), and Trp-p-2(3-Amino-l-methyl-SH-pyrido[4,3-b] indole). Antimutagenic activity against the indirect mutagenicitiea induced by Trp-p-1, Trp-p-2 and AFB₁ (aflatoxin B₁) was found in methanol extract. Even though antimutagenic activity showed dose-dependent, it remained constant at inhibition rate ranging 60%-90% when the concentration was above 3mg/plate in the S. typhimurium reversion assay and 0.2-0.6 mg/assay in the SOS chromotest. The antimutagenic activity of the methanol extracts was stable at various pH (2, 7 and 10), temperatures (60, 80 and 100℃) and heating times (2, 4, 6, 8 and 10 min at 100℃).

In order to establish the enzyme linked immunosorbent assay(ELISA) of sterigmatocystin produced by Aspergillus versicolor, we experimented and obtained following results. Two of three rabbits which had been immunized with sterigmatocystin-hemiacetal-BSA produced antibodies against sterigmatocystin at 15 weeks. The produced antibodies were specific for sterigmatocystin and sterigmatocystin-hemiacetal but didn't cross react with other sterigmatocystin analogues in a significant degree. DMF : 4% KCl (18:2) mixed solution was most effective to dissolve sterigmatocystin. For the preparation of sample solution to determine sterigmatocystin by ELISA, sample was extracted with CHCl₃ and dried, then the dried sample was redissolved with 100 ul DMF+4% KCl mixture. 10-1,000 ng/ml level. of standard sterigmatocystin could be applied to the established ELISA. When artifically contaminated rice were assayed by the ELISA, the average recovery of sterigmatocystin spiked to 25-500 ng/g was 109% (97-116%), and mean interwell coefficient of variation was 21% (11-28%).