| Principle of this paper was combined the in vivo tests with the in vitro tests,considerd somatic cells with germ cells,using four tests to study genotoxicity of daminozide,which were micronucleus test in Vicia faba root tip cells,Ames test,mouse bone marrow cells micronucleus test and mouse sperm malformation test.Residual contents of daminozide in processing of apple juice concentrate sample,peanut milk and fried peanut were studied.Results indicated:1.Results of daminozide residual contents in food from market showed:the max residual content in peanut was 0.690mg/kg,in apple was 0.814 mg/kg,phenomenon violation of using pesticide which containing daminozide was severe.2.Low concentration and high concentration of daminozide could induce production of micronucleus in Vicia faba root tip cells,micronuclei index number more than 1.5 in some dose group,results showed daminozide might have genotoxicity effect.In the concentration range of 0.1 mg/L～50 mg/L,the micronuclei index number more than 1.5.Results indicated UDMH might have genotoxicity effect.3.With or without S-9,the relative revertants rate of TA97,TA98,TA100,TA102 strains induced by different doses group of daminozide and UDMH were all not reaching or exceeding two fold of their untreated control spontaneous reverting colonies.Ames tests results indicated daminozide and UDMH had no genotoxicity effect.4.In doses of 787.5 mg/(kg·bw),1575 mg/(kg·bw),3150 mg/(kg·bw),daminozide had no significant effect on mouse bone marrow cells micronuclear rates as compared with control group(P＞0.05). Results showed daminozide had no toxicity on chromosomal damage.5.The average sperm shape abnormality rate in negative control mice group was 2.38±0.23%, positive control mice group was 6.84±1.45%.Their sperm shape abnormality rates had extremely significant difference(P＜0.01).In doses of 787.5 mg/(kg·bw),1575 mg/(kg·bw),3150 mg/(kg·bw), the average sperm shape abnormality rate in mice by daminozide was 2.12±0.86%,2.51±0.59%and 2.8±0.49%,respectively,which had no significant effect as compared with negative control(P＞0.05). Results showed daminozide had no mutagenic effect on the sperm of mice.6.Concentration of daminozide and boiling time had effect on production of UDMH.UDMH was formed by hydrolysis of daminozide during boiling apple jucie sample,the content of UDMH increased gradually with the prolongation of boiling time before 40 min;content of UDMH was 2.55 mg/L at 40 min,which decreasing to 1.27 mg/L at 50 min.When concentration of daminozide in sample was 0.5 mg/mL,max content of UDMH was 2.12 mg/L after boiling 30 min,when was 0.6 mg/mL～0.8 mg/mL,there was positive correlation between the content of UDMH and the concentration of daminozide in sample(correlation coefficient was 0.99).7.Soaking peanut containing red tegmentum with 500 mg/L daminozide 20 min,content of daminozide was 15.23 mg/kg.Contents of daminozide in each processing of peanut sample decreased 9.24 mg/kg,11.16 mg/kg and 11.66 mg/kg as compred with treatment group,respectively. Results showed process of removing red tegmentum,soaking and refining could remove part of daminozide.Baking peanut containing red tegmentum at 120℃,the content of daminozide in peanut after removing red tegmentum increased gradually with the prolongation of baking time.It showed that daminozide residual on the surface moved into kernel during baking processing.UDMH was formed by decomposition of daminozide,its content almost increased gradually with the prolongation of baking time.Soaking peanut sample with 30℃distilled water,the content of daminozide decreased gradually with the prolongation of soaking time.Soaking could remove part of daminozide in peanut sample,proper acidic solution and alkaline solution could decrease residucal content of daminozide in peanut sample.UDMH was formed by hydrolysis of daminozide in peanut juice sample during sterilization at 121℃.Content of UDMH was 2.34 mg/L at 5 min and was 127.13 mg/L at 10 min.UDMH was formed mainly during 5 min～10 min,after that the content of UDMH almost increased gradually with the prolongation of sterilization time.8.Soaking peanut containing red tegmentum groups with daminozide during fried processing, content of daminozide decreased 9.24 mg/kg,11.16 mg/kg and 11.66 mg/kg in peanut sample, respectively.Results showed process of soaking with hot water,removing red tegmentum and frying can remove part of daminozide.Soaking peanut sample with 80℃,85℃and 90℃of hot water during different time, respectively,residual contents of daminozide were first increased and then decreased.Soaking peanut sample with 80℃,90℃of hot water 6 min,maximum residual content of daminozide was 7.26 mg/kg and 7.45mg/kg,respectively.Soaking peanut sample with 85℃hot water 8 min, maximum residual content of daminozide was 6.39 mg/kg.It showed that daminozide residual on the surface moved into kernel at the beginning of soaking.Daminozide attaching on surface was rinsed with the prolongation of soaking time.Frying peanut sample with 140℃,160℃and 180℃of three oil temperatures,the residual content of daminozide decreased gradually with the prolongation of dried time.UDMH was formed by decomposition of daminozide,its content increased gradually with prolongation of dried time. Reaching a certain degree,content of UMDH decreased when prolonged fried time,the UDMH volatilized into air because of its low boiling point.
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