食品加工过程,尤其是热加工进程容易导致诱变物的形成。1979年,Nagao等人首先发现咖啡中也存在诱变物,继他们之后,不少人都作了有关这方面的报道。本试验目的是为了进一步证实这些结果,并且研究烘炒时间和温度对诱变物形成的影响,此外,还对两种不同的烘炒过程进行比较。 Food processing, especially hot processing easily lead to the formation of mutagens. In 1979, Nagao and others first discovered mutagens in coffee. Following them, many people made reports in this regard. The purpose of this experiment is to further confirm these results, and to study the effects of baking time and temperature on the formation of mutagens. In addition, two different baking processes were compared.