摘要
本文对食管癌高发区广东南澳县居民食用的鱼露,虾酱、干鱼及米酒类样品进行了亚硝胺及其前体物的测定,结果在所测样品中均含有硝酸盐(NO_3^-)、亚硝酸盐(NO_2),二级胺和亚硝胺,其含量范围分别为0.7—55.4ppm、0.8—1.8ppm、3.5—7.0ppm和0.3—3.2ppb。二级胺和亚硝胺的种类则以二甲基胺(DMA)、二乙基胺(DEA)及相应的亚硝胺为主,在少数样品中含有吡咯烷(PYR)及吡咯烷亚硝胺(NPYR)。此外,我们在检测的样品中加入亚硝酸盐,体外可以形成亚硝胺,亚硝胺的水平可达5.5—11.5ppm,明显高于原样品亚硝胺的含量。
Nitrosamines and their precursors nitrates, nitrites and secondary amines were assayed in sea food products and rice wine from Nanao County, Guangdong province. It is a small island located in the east coast near to Shantou city, where is a high incidence area for esophageal cancer. N-nitrosodimethylamine (NDMA) and N-nitrosodiethylamine (NDEA) in the range of 0.3-3.2 ppb have been detected in most samples of fish sauces, shrimp pastes and dry fish, and one sample of fish sauce contained 0.6ppb of N-nitrosopyrrblidine. trace amounts (0.3-0.6 ppb) of NDMA was found also in rice wine. The contents of NO3-and NO2- in these sea food products ranged 0.7-55.4 ppm and 0.8-1.8 ppm, respectively, and rice wine contained 0.8-2.4 ppm. The levels of respective secondary amines dimethylamine (DMA), diethylamine (DEA) and pyrrol (PYR) in these sea food products were 3.5-7.0 ppm Nitrosamines may be formed in vitro by addition of 100mg sodium nitrite into the fish sauces or shrimp pastes, high levels of nitrosamines (5.5-11.5ppm) were obtained which were significantly higher than those in original samples. It is suggested that a more extensive study on the occurrence of njtrosamines and other possible etiological factors in the Nanao environment is warranted.
出处
《癌症》
SCIE
CAS
CSCD
北大核心
1991年第4期279-282,共4页
Chinese Journal of Cancer
关键词
海产食品
米酒
亚硝胺
前体物
sea food products
rice wine
nitrosamines
precursors of nitrosamines.
