【摘要】 对胃癌高发区福建长乐县49份鱼露样品的N-亚硝基化合物(NOC)前体进行分析,从中检出17种游离氨基酸,总含量为630μmol/ml。其中谷氨酸、丙氨酸、亮氨酸、缬氨酸、赖氨酸和甘氨酸的含量占70％。另外还检出了肌酸(2.67μmol/ml)、肌酐(3.01μmol/ml)和腐胺(0.014μmol/ml)。在亚硝化后样品中NOC总量高达2.95μmol/ml,其乙酸乙酯萃取物中还检出了0.06μmol/ml的N-亚硝酰胺。结果说明鱼露中含有可亚硝化胺类前体,长期食用可能与当地胃癌高发有关。更多还原

【Abstract】 The precursors of N-nitroso compounds (NOC) in 49 fish sauce samples collected from Changle county, the highest gastric cancer mortality area in China, were analyzed. Seventeen kinds of free amino acids were detected with total concentration of 630 μmol/ml in average. The total amount of glutamic acid, alanine, leucine, valine, lysine and glycine was 70% of the total free amino acids. The creatine, creatinine and puitrescine were also detected(2.67,3.01, 0.014 μmol/ml, respectively). NOC was formed during nit-rosation of the sample under acidic condition. The total cbncentration of NOC was up to 2 95 μmol/ml. N-Nitrosamides were also detected with the total concentration of 0.06 μmol/ml in the ethyl acetate extract of the nitrosated fish sauce samples. The adove results indicated that fish sauce contained the nitrosable amino compounds-the precursors of the carcinogenic NOC. The relationship between the fish sauce intake and the high incidence of gastric cancer in this county should be investigated further .更多还原