胃癌高发区庄河县三种腌制食品的致突变性研究

Mutagenesis study on three preserved foods in the highrisk area for gastric cancer

应用Ａｍｅｓ试验对胃癌高发区庄河县三种腌制食品咸鱼干、咸猪肉及酸菜中可能存在的致突变物或致癌物进行了筛选。结果发现Ｎ－亚硝基化合物、苯并（ａ）芘、霉菌毒素、杂环胺类及一些其它致突变物在三种腌制食品中存在的可能性不大。但三种腌制食品亚硝化后均有较强的直接诱变性，提示该地区胃癌高发可能与食品中存在的致突变物前体有关系。

The study was carried out using the Ames test to detect mutagens and carcinogens potentially existing in salted sun-dried fish, bacon and sauerkrant. The findings indicated that it was very unlikely that N-nitroso compounds,B(a)P, mycotoxin, heterocyclic amines and some other mutagens were present in these preserved foods, However , strong direct-mutagenicity was found after the preserved foods were subjected to nitrosation The results suggest that the high risk for gastric cancer in that area may be related to the mutagen precursors in the foods.