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采用SOS/Umu试验、对菜油、精制菜油。豆油和猪油油烟提取物的致遗传毒性进行了研究。结果表明,4种食用油油烟均具有致遗传毒性作用。菜油、精制菜油和豆油油烟在0.02～200/μg/管剂量范围内,加与未加Sq活化系统均可使TA1535/PSK1002菌株产生β-半乳糖苷酶的量增加,并有明显的剂量—反应关系。猪油油烟则显示有直接遗传毒作用。鉴于SOS试验的特异度近100%。上述结果证实了我国居民主要的食用油在高温煎炒时所产生的油烟均具有致遗传毒性作用。
Using SOS/Umu test, vegetable oil, refined vegetable oil. The genotoxicity of soy oil and lard oil smoke extracts was studied. The results showed that the four kinds of edible oil fumes had genotoxic effects. Vegetable oil, refined rapeseed oil and soybean oil fume in the dose range of 0.02 to 200/μg/tube, plus and without Sq activation system can increase the amount of β-galactosidase produced by TA1535/PSK1002 strain, and there is a clear dose— Reaction relationship. Lard fumes show a direct genotoxic effect. In view of the SOS test, the specificity is nearly 100%. The above results confirmed that the oil fumes produced by the residents’ main edible oils during high-temperature frying have genetic toxicity.