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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。
The genotoxicity of the edible components of Zanthoxylum bungeanum was further tested by the micronuclei of mouse bone marrow polychromatic erythrocytes (PCE) and sperm abnormality test system. Pepper ingredients in accordance with the simulation when used as a condiment cooking the actual way of extraction. The experimental results showed that there was no significant difference (P> 0.5) between the rate of PCE micronuclei in mice bone marrow and the micronuclei rate of 1% in the negative control group. The mutation rates of sperm deformity and negative The control group 40.2 ‰ deformity rate between no significant difference (P ≥ 0.5). Therefore, it can be considered that when used as a condiment according to the customary use mode, the Chinese prickly ash has no important genotoxicity on the eukaryotic cells in the in vivo system.