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目的：探讨反复煎炸食品的菜油对小鼠急性和亚急性毒性作用。方法：采用毒理学方法观察煎炸菜油对小鼠体重、肝肾脏器系数和微核率的影响，并作 Ｆ 检验、ｑ 检验、ｔ 检验和ｕ 检验。结果：煎炸菜油０ ．２ ｍｌ／１０ ｇ 组、０ ．１ ｍｌ／１０ ｇ 组和０ ．０５ ｍｌ／１０ ｇ 组小鼠的体重均显著地低于食用菜油对照组（ Ｐ＜ ０ ．０１） ，但各组小鼠的肝肾脏器系数和微核率间的差异均无显著性（ Ｐ＞ ０ ．０５） 。结论：煎炸菜油对小鼠具有一定的毒性作用。
Objective: To investigate the acute and subacute toxic effects of vegetable oil from repeated frying on mice. Methods: Toxicology method was used to observe the effects of fried vegetable oil on body weight, liver and kidney index and micronucleus rate in mice. F test, q test, t test and u test were also performed. Results: fried vegetable oil 0. 2 ml / 10 g group, 1 ml / 10 g group and 0. The body weight of mice in 05 ml / 10 g group was significantly lower than that of vegetable oil control group (P <0.01), but there was no significant difference in the indexes of liver and kidney (P > 0 .05). Conclusion: Fried vegetable oil has a certain toxic effect on mice.