摘要
目的 研究不同种类烹调操作厨师外周血淋巴细胞DNA氧化损伤的作用。 方法 采用高效液相色谱系统结合电化学测定分析法对不同种类烹调操作厨师外周血淋巴细胞DNA中 8-OHdG的含量进行分析。 结果 ①外周血淋巴细胞DNA中的 8-OHdG水平显示 ,肉类烧烤师和煎炸烹调师分别为 ( 2 3 7± 10 3 )和 ( 19 2± 8 5 ) ,明显高于其他粤菜师的 ( 12 6± 5 2 ) (P <0 0 5 ) ;而其他粤菜师与一般服务员的 ( 11 5± 3 6)无显著差异 (P >0 0 5 ) ;②肉类烧烤师外周血淋巴细胞DNA中的 8-OHdG水平与其工龄有关 :③同岗位厨师DNA氧化损伤的效应个体差异较大。 结论 肉类烧烤师和煎炸烹调师的DNA氧化损伤水平高于一般人群 。
Objective To Study the oxidatire DNA damage in human blood lympHocyres from three types of cuisine cooks. Methods Levels of 8-hydroxy-2' -deoxyguanosine (8-OHdG) in human blood lymphocytes were determined by high-performance 1iquid chromatography system wilh electrochemical detector. Results (1)The mean level of 8-OHdG was Significantly different among the three types of cooks: roast cook group、fry cook group>other Cantonese Cuisine group. No difference in 8-OHdG level was observed between Cantonese cuisine group and food service group. (2) Levels of 8-OHdG in blood lympHocyres of roast cook group were related to thelr working age. (3) A large inter-individual variation in 8-OHdG levels was observed in the same cook group. Conclusion The mean level of oxidative DNA damage of roast cook and fry cook is higher than that of normal population. Levels of oxidative DNA damage of roast cooks were related to their working age..
出处
《中国热带医学》
CAS
2004年第4期510-511,524,共3页
China Tropical Medicine
基金
深圳市科技局科研基金资助项目 (2 0 0 30 4 1 63)
