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用气相色谱—热能分析(GC—TEA)法测定了鼻咽癌高发区广东省四会县腌菜中亚硝胺含量。结果:在50份腌菜中二甲基亚硝胺平均含量为34.1ppb,二乙基亚硝胺为84.7ppb;50份腌菜的亚硝胺平均含量为119ppb。其结果大大超出国外学者提出低分子量亚硝胺在食品中的允许剂量(5～10ppb)。
The content of nitrosamines in pickles in Sihui County, Guangdong Province, a high incidence area of nasopharyngeal carcinoma, was determined by gas chromatography-thermal analysis (GC-TEA). Results: The average content of dimethylnitrosamine in 50 pickles was 34.1 ppb, the diethylnitrosamine was 84.7 ppb, and the average content of nitrosamines in 50 pickles was 119 ppb. The result is far beyond the foreign scholars proposed low molecular weight nitrosamines in food allowable dose (5 ~ 10ppb).