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亚硝基化合物可由亚硝酸盐和二级胺在体外及体内合成。本文测定了汕头地区食管癌高发区南澳县,中发区潮安县和低发区惠来县某些腌制食品中亚硝胺前身物的含量。 结果指出,腌芥菜和腌萝卜干硝酸盐含量超过500mg/kg;腌芥菜亚硝酸盐含量,南澳县样品比潮安、惠来高,与食管癌死亡率平行关系;而腌萝卜干亚硝胺前身物含量与食管癌死亡率无关;二级胺含量鱼露及虾酱高于腌菜。
Nitroso compounds can be synthesized in vitro and in vivo from nitrites and secondary amines. This article measured the content of nitrosamine progenitors in certain preserved foods in Nan’ao County, Nan’an County, and Chao’an County and Huilai County in the low incidence area in the high incidence area of esophageal cancer in Shantou area. The results indicated that the nitrate content of pickled mustard and pickled radish exceeded 500 mg/kg; the content of nitrite in pickled mustard was higher in Chao’an and Huilai than in Nan’ao County, and paralleled with the mortality of esophageal cancer; and the nitrosamines of dried radish were found. Precursor content was not associated with esophageal cancer mortality; secondary amine levels of fish sauce and shrimp paste were higher than pickles.