A yellow substance (YS) isolated for the first time from the soy sauce by HPLC showed weak mutagenicity in Salmonella TA 100 without S9 mix. The mutagenicity of YS increased 7.5 times (His+ revertants/ig/plate) after treatment with sodium nitrite. The YS was identified as 1by MS, 1H-NMR and 13C-NMR. The survey showed that the concentration of YS in Koikuchi soy sauce (regular fermented) was 2.0ug/ml. The semifermented Koikuchi soy sauce and the soy sauce supplemented with amino acid had 0.79ug/ ml and 0.38ug/ml, respectively.The amount of YS in three kinds of soy sauce increased two fold by heating (120C, 20min). The concentration of YS in soy sauce might serve as a good quality indicator for soy sauce.
25 brands of soy sauce were determined by high-performance liquid chromatography.The concentration of MTCA in Koikuchi Shoyu (regular fermented) and Koikuchi Shoyu (semi-fermented) was 486 (mean) and were increased.Soy sauce was mutagenic to S. typhimurium TA100 without S-9 mixture before and after nitrite treatment.The mutagenic activities of Koikuchi Shoyu (regular fermented) and Koikuchi Shoyu (semi-fermented) were 21,000 (mean) and 13, 900 (mean) His+ revertants/ml, respectively. The mutagenic activities were increased by heating in both cases before and after nitrite treatment.The relationship between the contents of MTCA and 1-F-BC and mutagenicity is also discussed.
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