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通过ＳＤ大鼠连续吸入浓度为３４～５０ｍｇ／ｍ３的烹调油烟染毒，观察不同时相吸入烹调油烟对大鼠体内肺及肝组织Ｓ９组分、血清中ＭＤＡ含量的变化，并观察了血液ＶｉｔＣ含量和血清、肺及肝Ｓ９组分ＳＯＤ酶活性的变化。结果表明：烹调油烟具有产生脂质过氧化的作用，可使肝、肺Ｓ９组分及血清中ＭＤＡ含量增加，使血液中ＶｉｔＣ含量减少，并使血清、肝及肺ＳＯＤ酶活性降低，与阴性对照组比较，差异均有显著性（Ｐ＜０．０５）。烹调油烟组随着染毒时间的延长，其体内ＭＤＡ逐渐增加，而ＳＯＤ逐渐降低
Through continuous inhalation of cooking oil fume of 34-50 mg / m3 in SD rats, the changes of S9 fraction and MDA content in lung and liver tissue of rats were observed by inhalation of cooking oil fumes at different phases. The changes of serum VitC Content and SOD activity in serum, lung and liver S9 fraction. The results showed that cooking fume had the effect of producing lipid peroxidation, which could increase the content of MDA in S9 and serum of liver and lung, decrease the content of VitC in blood and decrease the activity of SOD in serum, liver and lung, The difference between the two groups was significant (P <0.05). Cooking fume group with the extension of exposure time, the body MDA increased gradually, and SOD decreased