摘要
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。
utne
genotoxicity from purified edible oiland salad oil was detected with sos/Umugenotoxicity in situ
test , The positive resultswere obtained from both oil furnes and showeda dose-dependent
relationship. The minimumfume volume induceing B-galactosidase in-duction rate beyond 2 was
92. 9 liters for puri-fied oil and 65. 3 liters for salad oil
出处
《铁道医学》
1995年第6期338-339,共2页
Railway Medical Journal
关键词
原位法
食用油
烟雾
遗传毒性
SOS/Umu in situ edible
oilfumes genetic toxicity
