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Potential mutagenicity of ten heated edible mountain herbs were examined with spore recassay, Ames test and DNA breaking test. Samples of edible mountain herbs were prepared with water extraction at 100℃ for 20 minutes. With the rec-assay, no significant mutagengic activity could be obtained from all of the samples, but among the eight of metal ions added to sample solution, Pb^(2+) to R. crispus heated juice, Zn^(2+) to L. fischeri and S. bracycarpa heated juice increased mutagenic activity of the samples. With the Ames test and DNA breaking test, all of the samples did not shot- mutagenicity. However, breaking action was activated on heated L. fischeri, P. japonicus. A. triphylla and A. tataricus juices in the presence of 25mM Cu^(2+). But heated A. elata, H. aurantiaca, A. triphylla, S. bracycarpa and A. scaber juices were inactivated in the presence of 25mM Fe^(2+). Desmutagenic activities against benzo(α)psrene significantly increased as increasing concentration of the heated edible mountain herb juices.
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