林县酸菜在食管癌病因中作用的研究Ⅱ.酸菜中亚硝胺及其前体物的检测

Studies on Pickled Vegetables and Cause of Esophageal Cancer in Linxian Ⅱ. Determination of Nitrosamines and Their Precursors

酸菜是食管癌高发区林县农民的传统副食品.作者曾用薄层色谱(TLC)分析,对酸菜等124种林县食物进行亚硝胺类化合物初筛,结果发现酸菜及其它23.3％食物样品为阳性.1981年用测定亚硝胺特异而灵敏的气相色谱/热能分析仪初步分析林县酸菜及玉米面,证明两种食物均含有痕量NDMA和NDEA.此后作者又对林县和辉县原粮和食品进行亚硝胺系统分析,以了解食管癌高发区食物中亚硝胺的种类和含量水平,本文报道酸菜中亚硝胺及其前体物的分析测定结果.

Pickled vegetables aredaily food consumed in the high-risk areas for eso-phageal cancer in China. We analyzed the nitrosamine content of Linxian pickles by GC/TEA and found that trace amounts of six nitrosamines (NDMA,NDEA, NMBA, NMAMBA, NDPA, NPYR) were present, with the highest concentrations being NDMA and NDEA (1.7 and 1.9μg/kg wet weight respectively). The average level of nitrosamine precursors, such as nitrate (111.22mg/L), nitrite (0.152mg/L) and secondary amines (4.223mg/L), in pickled vegetables were determined, and their pH values ranged from 3 to 5.