【摘要】 福建长乐县是我国胃癌高发区,当地居民喜食大量由杂鱼加盐经浸泡日晒发酵而成的鱼露,认为不可缺少的佐餐食品。对17份长乐家制鱼露和4份外地市售的鱼露进行测定,检出7种挥发性亚硝胺(NDMA、NMEA、NDEA、NDPA、NPIP、NPYR及NMOR),其检出率皆为100％。挥发性亚硝胺总量范围为25.0～109.2μg/kg,几何均值为53.0μg/kg。家制鱼露NPYR和NMOR的含量明显高于市售鱼露,具有统计学意义。此外,在家制鱼露的HPLC-TEA谱图上还出现3个未知峰,一个在NDEA峰前,与NDEA的相对保留时间为0.86,另两个出现在NPIP峰之后,与NPIP的相对保留时间为1.07和1.25。更多还原

【Abstract】 Changle County in Fujian Province is a high-risk area of stomach cancerin China. The residents in this area use a large quantity of fish-sauce as a traditional food additive which is made fromfish and salt by fermenting. Seventeen home -made fish-sauce samples collected from Changle and 4 commercial fish-sauce samples processed in other cities were tested for N -nitroso compounds by GC-TEA and HPLC-TEA. Seven kinds of volatile N-nitrosamines (NDMA.NMEA,NDEA, NDPA, NPIP NPYR,and NMOR)were detected in all of the 21 samples with positive rates of 100%. The range of total volatile N-ni-trosamine content was 25 . 0 -109.2 ug/kg. the geometric mean was 53.0 ug/kg. Interesttin-gly , it was found that the contents of NPYR and NMORin the home -made fish -sauce samples were significantly higher than that in the commercial samples. Besides, three unknown peaks were detected by HPLC-TEA, but not by GC-TEA, in the home-made samples. One appeared in the front of NDEA peak, its relative retention time was 0.86 , the other two appeared behind the NPIP peak with relative retention times of 1.07 and 1.25更多还原