摘要
微核是细胞有丝分裂时因各种有害因素损伤,使细胞和成分残留在核外的微小核染色质块。微核作为评价药物、放射线及细胞毒性物质对人、动物及体外细胞损伤有较长历史,相关文献也不少,而有关微核技术在食品检测中应用的理论参考文献仍少。本文就最近国外有关细胞微核的形成机理、特性及在食品领域内的应用情况进行论述,同时还阐述了几种微核技术在部分应用中的研究进展,并得出如下结论:利用蚕豆根尖细胞微核技术在食品中合理运用检测蔬菜的贮藏质量、植物毒性、商品品质,具有经济、简便的特点,具有一定的推广价值。
The micronuclei are small chromatin pieces outside the nucleus when the cells in mitosis are hurt by various kinds of harmful elements. Micronuclei have long been used to evaluate medicines, radioactive rays and cell toxin, and the related documentation are numerous, but the documents about how it can be used in food detection are still quite few. In this article, we summarize the micronuclei formation mechanism, characteristics and the application in food field as well as several practical cases. From above, we can conclude that root-tip cell of Vicia faba micronucleus technique is an economical, simple and convenient way for the evaluation of vegetable quality, plant toxin, and other commodity quality.
出处
《食品工业科技》
CAS
CSCD
北大核心
2005年第9期175-178,共4页
Science and Technology of Food Industry
关键词
微核
蚕豆根尖细胞
食品检测
micronucleus
root-tip cell of Vicia faba
food detection.
