摘要
目的 研究烧烤食物时的烟雾对大鼠肺的毒性作用 .方法 采用气管注入烧烤烟雾采集物的方法 ,染毒 40 h后进行肺灌洗并取灌洗液对其成分进行分析和肺巨噬细胞读数 .结果 肺巨噬细胞的数量随染毒剂量的增加而减少 ,单纯使用乙醇灌肺组 (I组 )的巨噬细胞数为 (11.6± 0 .9) % ,当染毒剂量为 6 .0 g· L- 1时 , 组巨噬细胞数为 (5 .2±0 .7) % ,与 I组相比显著下降 (P<0 .0 5 ) ;当染毒剂量达到2 4.0 g· L- 1 时 , 组巨噬细胞数下降更为明显 (P<0 .0 1) ,读数为 (2 .1± 0 .9) % .白蛋白 (AL B)、乳酸脱氢酶 (L DH)、碱性磷酸酶 (AL P)在肺中的含量也有明显增高 .
AIM To observe the effects of fume of roast on SD rats' lung tissue. METHODS The fume of roast was given to SD rats tracheae to detect and compare their toxic effects on lung tissue. The bronchiac alveolar lavage fluid was analysed 40 hours after administration. RESULTS In the dose of 6.0 g·L -1 , the count of alveolar macrophages decreased from (11.6±0.9)% (group I) to (5.2±0.7)% (group Ⅱ, P <0.05); and to (2.1±0.9)% (group Ⅲ, P <0.01) in the dose of 24.0 g·L -1 . With increase of doses, the contents of ALP (alkaline phosphatase), LDH (lactic dehydrogenase) and ALB (albumin) raised correspondingly. CONCLUSION The result suggested that the fume of roast could induce noticeable injury on rats lung.
出处
《第四军医大学学报》
北大核心
2002年第7期649-650,共2页
Journal of the Fourth Military Medical University
