The present study evaluates the acute toxicity of synthetic grape, plum and orange flavourings in root meristem cells of Allium cepa at the doses of 3.5, 7.0 and 14.0 mL/kg and exposure times of 24 and 48 h, and in bone marrow erythrocytes of mice treated orally for seven days with 0.5, 1.0, 2.0, 5.0 and 10.0 mL/kg of flavouring. The results of the plant test showed that grape, plum and orange flavourings, at both exposure times, inhibited cell division and promoted the formation of a significant number of micronuclei and mitotic spindle changes. These alterations were observed in at least one exposure time analysed, demonstrating a significant cytotoxic, genotoxic and mutagenic activity. In mouse bioassay, animals treated with 2.0, 5.0 and 10.0 mL/kg of flavouring died before the seventh day of treatment. The amounts of 0.5 and 1.0 mL/kg of the three additives were cytotoxic to erythrocytes, and treatment with the grape flavouring significantly induced the formation of micronucleated cells in the bone marrow of animals. Therefore, under the study conditions, the grape, plum and orange flavouring additives promoted significant toxicity to cells of the test systems used.

中文翻译：

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使用体内急性毒性测试评估葡萄，李子和橙子合成食品的风味。

本研究评估了合成的葡萄，李子和橙子调味料对洋葱的分生组织细胞的急性毒性。分别以3.5、7.0和14.0 mL / kg的剂量以及24和48 h的暴露时间进行口服，并在小鼠的骨髓红细胞中经0.5、1.0、2.0、5.0和10.0 mL / kg调味剂口服治疗7天。植物试验的结果表明，在两种暴露时间下，葡萄，李子和橙子的风味均能抑制细胞分裂并促进形成大量的微核和有丝分裂纺锤体。在至少一个分析的暴露时间内观察到了这些改变，表明具有显着的细胞毒性，基因毒性和诱变活性。在小鼠生物测定中，用2.0、5.0和10.0 mL / kg调味剂处理过的动物在治疗的第七天之前死亡。0.5和1.0 mL / kg的三种添加剂对红细胞具有细胞毒性，葡萄调味剂的处理和诱导显着诱导了动物骨髓中微核细胞的形成。因此，在研究条件下，葡萄，李子和橙子调味添加剂对所用测试系统的细胞具有明显的毒性。