本文叙述了大葱匀浆对降低离体胃液内亚硝酸盐含量的实验结果。加入大葱匀浆的胃液中亚硝酸盐含量低于空白胃液中亚硝酸盐含量,P<0.01有非常显著的意义。但是用韭菜重复此试验,则P>0.05无显著意义。在大葱降低亚硝酸盐梯度试验中,结果表明0.667克大葱最少可降低2μg亚硝酸盐。此实验提示大葱有极大可能阻断胃内亚硝胺的合成,从而降低胃癌的发生。 This article describes the experimental results of reducing the nitrite content in isolated gastric juice by scallion homogenates. The content of nitrite in the gastric juice added with the onion homogenate was lower than that in the blank gastric juice, P<0.01 was very significant. However, when this experiment was repeated with leeks, P>0.05 was not significant. In the Onion Slime Reduction Nitrite Gradient Test, the results showed that 0.667 g Welsh Onion had a minimum reduction of 2 μg of nitrite. This experiment suggests that welsh onion has a great potential to block the synthesis of nitrosamines in the stomach, thereby reducing the incidence of gastric cancer.