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采用ＳＯＳ／Ｕｍｕ原位法，对高级烹饪油、色拉油的致遗传毒性进行了研究，结果表明这两种食用油油烟雾均有致遗传毒性作用。（高级烹饪油在采气量为９２．９Ｌ色拉油采气量为６５．３Ｌ时，酶诱导率为２．０）。且随着采样体积的增加，可使ＴＡ１５３５／ＰＳＫ１００２苗株产生β—半乳糖苷酶的量增加，并存在明显的剂量──反应关系。
Using SOS / Umu in situ method, the genotoxicity of high cooking oil and salad oil were studied. The results showed that both of the two kinds of oil smoke and fume had genetic toxicity. (Advanced cooking oil in the gas production volume of 92.9L salad oil gas production was 65.3L, the enzyme induction rate of 2.0). And with the increase of sampling volume, the amount of β-galactosidase produced by TA1535 / PSK1002 seedlings increased, and there was a clear dose-response relationship.