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目的：在模拟人胃液条件下，观察野生马齿苋对Ｎ－二甲基亚硝胺（ＮＤ－ＭＡ）体外合成的阻断作用。方法：通过测定ＮＤＭＡ的合成量、ＮＯ－２形成量和消除率，探讨其作用机理。结果：鲜马齿苋汁和马齿苋籽汁均能明显阻断ＮＤＭＡ的化学合成，其抑制率分别为７０．４％和４７．６％。经煮沸５ｍｉｎ后的马齿苋汁的抑制作用减小，其抑制率为３７．９％；鲜马齿苋汁、煮汁和马齿籽汁的剂量与ＮＤＭＡ的合成呈显著的负相关，相关系数分别为－０．９２０（Ｐ＜０．０５）、－０．９９５（Ｐ＜０．０１）和－０．９９３（Ｐ＜０．０１）；马齿苋汁和马齿苋籽汁能抑制亚硝胺合成主要在于二者的有效活性成分（主要为可溶解于水或丙酮中的极性物质）能消除反应液中的亚硝酸盐。结论：野生马齿苋具有明显的抑制亚硝胺合成的作用
OBJECTIVE: To observe the blocking effect of wild purslane on in vitro synthesis of N-dimethyl nitrosamine (ND-MA) under simulated human gastric juice conditions. METHODS: The mechanism of NDMA synthesis, NO-2 formation and elimination were investigated. Results: Both fresh purslane juice and purslane pulp juice can significantly block the chemical synthesis of NDMA. The inhibition rates were 70.4% and 47.6%, respectively. The inhibitory effect of purslane juice after boiled for 5 min was reduced, the inhibition rate was 37.9%; the doses of fresh purslane juice, boiled juice and madder seed juice were significantly negatively correlated with the synthesis of NDMA, the correlation coefficient They were -0.920 (P<0.05), -0.995 (P<0.01), and -0.993 (P<0.01); purslane juice and purslane juice inhibited The synthesis of nitrosamines mainly consists in the fact that active active ingredients of the two (mainly polar substances that are soluble in water or acetone) can eliminate nitrites in the reaction liquid. Conclusion: Wild purslane has obvious effect on inhibiting nitrosamine synthesis