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食品和动物饲料或体内亚硝胺的合成反应可能有下述三种:(1)二级胺和亚硝酸的缩合作用;(2)三级的N-烷基化合物由于亚硝酸作用去掉两个烷氨基,随后亚硝基化;(3)由微生物酶催化的亚硝基化作用,使硝酸盐成为亚硝基化剂。作者对以上三种途径用实验证明如下: 1.氨基酸抑制二乙胺和亚硝酸盐生成二乙基亚硝胺: 作用物:所有溶液都以pH 4.2的醋酸盐缓冲液配制:二乙基氯化铵最后浓度为0.1 M;亚硝酸钠最后浓度亦为0.1 M;谷氨酸一钠最后浓度为0.12 M;胃蛋白酶水解的卵白蛋白为1.7%。混合溶液在37℃保温。每小时取样一次直到24小时。结果证明,当无氨基酸时,过量亚硝酸盐存在,则二乙基亚硝胺形成的量与二乙胺浓度成正比(胺浓度增加10倍可使亚硝胺形成增加10
Synthetic reactions of food and animal feed or in vivo nitrosamines may have the following three types: (1) the condensation of secondary amine and nitrous acid; (2) the tertiary N-alkyl compound removes two Alkylamino, followed by nitrosylation; (3) nitrosation catalyzed by microbial enzymes to make nitrates as nitrosating agents. The author of the above three ways to prove with the experiment as follows: 1. Amino acid diethylamine and nitrite to generate diethyl nitrosamines: The role of: All solutions were prepared with 4.2 acetate buffer: diethyl The final concentration of ammonium chloride was 0.1 M; the final concentration of sodium nitrite was 0.1 M; the final concentration of monosodium glutamate was 0.12 M; and the amount of pepsin hydrolyzed by pepsin was 1.7%. The mixed solution was incubated at 37 ° C. Sampling every hour until 24 hours. The results demonstrate that when there is no excess of nitrite in the absence of amino acids, the amount of diethylnitrosamine formed is proportional to the concentration of diethylamine (a 10-fold increase in amine concentration can increase the formation of nitrosamines 10