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亚硝胺是一类具有很强致癌性的化合物,流行病学调查表明人类的胃癌、食道癌、肝癌、结肠癌和膀胱癌等都可能与N-亚硝胺有关,因此寻找和探讨阻断亚硝胺生成的物质和方法一直是食品研究的热点。在模拟胃液条件下,运用气相色谱-质谱联用(GC-MS)和离子色谱(IC)技术,探讨了乙醇和乙酸对亚硝酸盐和二甲胺(DMA)共存体系中生成N-亚硝基二甲胺(NDMA)的影响,并通过机制研究深入探讨清除亚硝酸盐和阻断亚硝胺之间的关系。实验结果发现,在一定浓度范围内,乙醇和乙酸都能清除亚硝酸盐,然而它们对NDMA的生成却分别表现出抑制和促进的作用。由此可见,清除了体系中的前体物质亚硝酸盐,并不能说明该物质能够阻断亚硝胺的生成,两者之间是没有必然关系的。
Nitrosamines are a group of compounds with strong carcinogenicity. Epidemiological studies have shown that human gastric cancer, esophageal cancer, liver cancer, colon cancer and bladder cancer may all be related to N-nitrosamine. Therefore, The materials and methods of nitrosamine generation have always been the focus of food research. Gas chromatography-mass spectrometry (GC-MS) and ion chromatography (IC) were used to investigate the effects of ethanol and acetic acid on nitrite and dimethylamine (DMA) Dimethyldimethylamine (NDMA), and through mechanistic studies to further explore the relationship between removing nitrite and blocking nitrosamines. The experimental results showed that both ethanol and acetic acid could remove nitrite within a certain concentration range, however, they showed inhibitory and promoting effects on the formation of NDMA respectively. Thus, clear the system of precursor nitrite, does not mean that the material can block the formation of nitrosamines, there is no necessary relationship between the two.