调味品花椒的诱变性研究  

MUTAGENICITY STUDIES OF FLAVOURING ZANTHOXYLUM BUNGEANUM

作　　者：张龄[1,2] 陆静芬[1,2] 姚扣翔 黄品篯 李夏 徐薇[1,2] 

机构地区：[1]上海职工医学院,上海200237 [2]中国科学院上海昆虫研究所

出　　处：《癌变．畸变．突变》1992年第4期22-25,共4页Carcinogenesis,Teratogenesis & Mutagenesis

摘　　要：用小鼠骨髓多染性红细胞(PCE)微核形成和精子畸形测试系统对花椒食用成份的遗传毒性作了进一步检测。花椒食用成份按照模拟用作调味品时的实际烹煮方式提取。实验结果表明由此获得的花椒内提取物各剂量组的小鼠骨髓PCE微核诱发率与阴性对照组1％的微核率间无明显差异(P>0.5);精子畸形诱变率与阴性对照组的40.2‰畸形率间亦无显著差异(P≥0.5)。故可认为按习惯使用方式用作调味品时,花椒在体内系统中对真核细胞并无重要遗传毒性。Zanthoxylum bungeanum is a widely used flavouring in China. According to the result of Ames Assay by Zhao Ze Zhen and his colleagues the water and DMSO extract of Zanthoxylum bun eanum possesses definite mutagenicity. Since the Zanthoxylum bungeanum has a close relation with people's life,we must treat it carefully. The Micronucleus Test in polychromatic erythrocytes (PCE) of mouse bone-marrow and the Sperm Abnormality Test in mice was done using the water extract of Zanthoxylum bungeanum as the test substance which was prepared according to a protocol mimic to the actual cooking process. The results show that the micronuclei formation in PCE of bone-marrow haven't any distinct differences between the all groups treated with Zanthoxyhum bungeanum extract and the negative control (1‰in negative control) (P≥0.5) and the mutation rate of sperm abnormality treated with eachconcentration of Zanthoxylum bungeanum extract was compared with that in negative control (40.2‰) and there are no abvious difference too (P≥0.5). Therefore, we belive that the Zanthoxylum bungeanum is safe when used as a flavouring in Chinese traditional cookery.

关 键 词：花椒 致突变 微核 精子畸形 

分 类 号：R994.4[医药卫生—毒理学]