烹调烟雾冷凝物的DNA损伤作用

Detecion of Mutagenicity of Cooking Fume Condensate with UDSTest

目的：检测居民厨房内烹调烟雾冷凝物的ＤＮＡ损伤作用，为全面评价烹调烟雾的遗传毒性提供依据。方法：应用人外周血淋巴细胞非程序ＤＮＡ合成方法，检测菜油、豆油的烹调烟雾冷凝物对细胞的ＤＮＡ损伤作用。结果：菜油烹调烟雾冷凝物在加Ｓ９、检测浓度为０．１２５ｍｇ·ｍｌ１及不加Ｓ９、检测浓度为０．２５０ｍｇ·ｍｌ１时，其ｃｐｍ值与阴性对照组相比，存在显著性差异；豆油烹调烟雾冷凝物在加Ｓ９和不加Ｓ９两种情况下、检测浓度为０．２５０ｍｇ·ｍｌ１时，其ｃｐｍ值与阴性对照组有显著性差异。两种食用油烹调烟雾冷凝物的ＤＮＡ放射比活性值均随测试浓度的增加而升高。结论：菜油和豆油的烹调烟雾冷凝物具有ＤＮＡ损伤作用，且具有一定的剂量－效应关系。

Objective:To detect the mutagenicity of cooking fume condensates.Method:Cooking fume condensates were collected from some families that used rapeseed oil and soybean oil as cooking oils.Unscheduled DNA synthesis(UDS) test was applied to human lymphocytes to detect the mutagenicity of cooking fume condensates.Result:The condensates of cooking fume increase the cpm of human peripheral blood lymphocytes apparently with and without S 9,and there was a significant doseeffect relationship between the condensates and mutagenicity.Conclusion:The condensates of cooking fume cause DNA damage.