论文部分内容阅读
目的：从亚硝化食品中分离鉴定Ｎ亚硝酰胺。方法：用高效液相色谱（ｈｉｇｈｐｅｒｆｏｒｍａｎｃｅｌｉｑｕｉｄｃｈｒｏｍａｔｏｇｒａｐｈｙ，ＨＰＬＣ）光水解热裂解热能分析仪联机技术，从胃癌高发区食品鱼露亚硝化产物中直接分离、测定和制备热不稳定性Ｎ亚硝酰胺色谱组份；利用ＨＰＬＣ电喷雾离子化质谱计和ＨＰＬＣ紫外光谱仪联机技术，对该色谱峰的制备组份进行结构确证。结果：从亚硝化鱼露中直接分离到一种热不稳定性Ｎ亚硝基化合物，其色谱保留时间与Ｎ甲基亚硝基脲（Ｎｎｉｔｒｏｓｏｍｅｔｈｙｌｕｒｅａ，ＮＭＵ）相同；进行结构确证研究发现，该色谱峰的质谱特征峰（ｍ／ｚ６４、１０２、１４５）及紫外吸收光谱（λｍａｘ＝２３０ｎｍ）与ＮＭＵ标准品相同。结论：实验结果充分说明该色谱峰含ＮＭＵ，首次直接证明了亚硝化食品中存在ＮＭＵ。
Objective: To isolate and identify N-nitrosoamide from nitrosated foods. METHODS: High-performance liquid chromatography (HPLC) photo-hydrolysis pyrolysis-thermal energy analyzer was used to directly separate, determine and prepare heat-labile N-nitrosamides from the nitrosation products of food fish sauce in high-risk areas of gastric cancer. Chromatography components; the use of HPLC - electrospray ionization - mass spectrometry and HPLC - UV spectrometer in-line technology, the composition of the chromatographic peak structure confirmation. Results: A thermally unstable Nnitroso compound was directly isolated from the nitrosated fish sauce. The chromatographic retention time was the same as that of Nnitrosomethylurea (NMU). It was found that the characteristic peaks (m/z 64, 102, 145) and the ultraviolet absorption spectrum (λmax = 230 nm) of this chromatographic peak are the same as those of the NMU standard. Conclusion: The experimental results fully demonstrate that this chromatographic peak contains NMU, and for the first time directly demonstrated the presence of NMU in the nitrosated food.