Wu S C, Yen G C, Sheu F
Department of Food Science, National Chung Hsing University, Taichung, Taiwan, Republic of China.
J Food Prot. 2001 Feb;64(2):240-5. doi: 10.4315/0362-028x-64.2.240.
Since the fume of cooking oil has been reported to increase the risk of lung cancer, the objectives of this study were to evaluate the mutagenicity and to find the mutagens in the fumes of peanut oil heated to the smoke point. Peanut oil prepared from roasted peanut kernel showed a lower smoke point, less unsaturated fatty acids, more fume formation, and stronger mutagenicity than that from unroasted kernel. Further investigation of mutagenic compounds was performed by the Ames test and gas chromatography/mass spectrometry analysis. Among the 12 compounds identified from the neutral fraction of methanol extract, four compounds at a dose of 10 microg per plate were mutagenic to Salmonella Typhimurium TA98 and TA100 in the order of trans-trans-2,4-decadienal > trans-trans-2,4-nonadienal > trans-2-decenal > trans-2-undecenal. Results report the enal compounds formed as the mutagens in the fumes of peanut oil and indicate that inhaling cooking fumes might cause carcinogenic risk.
由于已有报道称食用油烟雾会增加患肺癌的风险，本研究的目的是评估花生油加热至冒烟点时烟雾的致突变性并找出其中的诱变剂。用烤过的花生仁制备的花生油比用未烤过的花生仁制备的花生油冒烟点更低、不饱和脂肪酸更少、烟雾生成更多且致突变性更强。通过艾姆斯试验和气相色谱/质谱分析对诱变化合物进行了进一步研究。在从甲醇提取物的中性馏分中鉴定出的12种化合物中，有4种化合物以每平板10微克的剂量对鼠伤寒沙门氏菌TA98和TA100具有致突变性，顺序为反式 - 反式 -2,4 - 癸二烯醛>反式 - 反式 -2,4 - 壬二烯醛>反式 -2 - 癸烯醛>反式 -2 - 十一碳烯醛。结果报告了花生油烟雾中形成的烯醛化合物作为诱变剂，并表明吸入烹饪烟雾可能会导致致癌风险。
