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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四会县与低发区五华县腌菜中的挥发性亚硝胺含量。结果表明,四会县腌菜样品中有88.88％检出亚硝胺,五华县腌菜样品中只有30.55％检出亚硝胺。在这两个县的腌菜样品中,酸芥菜以含甲基乙基亚硝胺(NMEA)较为普遍,其次为二甲基亚硝胺(NDMA),梅菜则以含NDMA较为普遍,其次为二乙基亚硝胺(NDEA)。四会县腌菜样品中总的挥发性亚硝胺含量(13.0±22.2ppb NO)显著地高于五华县(3.9±131ppb NO)。
Gas chromatography-thermo energy analysis (GC-TEA) method was used to determine volatile nitrosamines in pickles in Wuhui County, a high incidence area of nasopharyngeal carcinoma. The results showed that 88.88% of pickles in Sihui County were detected for nitrosamines, and only 30.55% of pickles in Wuhua County were detected for nitrosamines. In pickle samples of these two counties, mustard was more common with Methyl ethylnitrosamine (NMEA), followed by dimethylnitrosamine (NDMA), and Meicai with NDMA was more common. Diethylnitrosamine (NDEA). The total volatile nitrosamine content (13.0±22.2ppb NO) in pickle vegetable samples from Sihui County was significantly higher than that in Wuhua County (3.9±131ppb NO).