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为了解特定人群 DNA 氧化损伤情况,比较研究肉类烧烤师、煎炸烹调师、面点师和一般服务员尿中8-羟基脱氧鸟苷(8-OHdG)水平。用8-OHdG 的酶联免疫试剂盒检测尿中8-OHdG 水平,用苦味酸法测定尿中的肌酐,计算8-OHdG 的肌酐校正值。结果显示尿中8-OHdG 水平依次为:肉类烧烤师为16.24±3.56ng/mgCr,煎炸烹调师为17.53±4.28 ng/mgCr,面点师为11.65±2.45 ng/mgCr,一般服务员为12.38±2.12ng/mgCr。统计表明肉类烧烤师和煎炸烹调师尿中8-OHdG 水平高于面点师和一般服务员水平。且前二者的8-OHdG 水平与其工龄有关。
To understand DNA oxidative damage in specific populations, urine 8-hydroxydeoxyguanosine (8-OHdG) levels were compared between meat grill, fryer, cook and pastry chef. Urinary 8-OHdG levels were determined by 8-OHdG enzyme-linked immunosorbent assay (ELISA), creatinine in urine was determined by picric acid method, and creatinine correction of 8-OHdG was calculated. The results showed that the levels of 8-OHdG in urine were 16.24 ± 3.56ng / mgCr for meat grill, 17.53 ± 4.28 ng / mgCr for frying cook, 11.65 ± 2.45 ng / mgCr for pasta cooker and 12.38 for general attendants ± 2.12 ng / mgCr. Statistics show that the level of 8-OHdG in urine is higher in meat grill and fryer than in pastry chef and general attendants. And the former two 8-OHdG level and its length of service.