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模拟一种习惯烹调方式，从桂皮、茴香中提取食用成份，分别对小鼠骨髓ＰＣＥ微核测试系统进行检测。结果表明用本方法提取的桂皮和茴香食用成份各剂量组的小鼠骨髓ＰＣＥ微核诱发率与阴性对照组的微核率（１．１‰）差异无显著意义（Ｐ＞０．５）。故认为按此习惯方式食用桂皮和茴香是安全的。
A customary cooking method was simulated. The edible ingredients were extracted from cinnamon and fennel and tested on the mouse bone marrow PCE micronucleus test system. The results showed that there was no significant difference (P>0.5) between the PCE micronucleus evoked rate and the micronucleus rate (1.1 ‰) of the negative control mice in each dose group of cinnamon and fennel edible ingredients extracted by this method. Therefore, it is considered safe to eat cinnamon and fennel in this customary manner.