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本文报告四会县醃菜二氯甲烷提取液的诱变性试验。醃菜样本提取液Ⅰ号引起姐妹染色单体交换(SCE)率及微核(MN)率显著升高,醃菜样本提取液Ⅱ号亦引起SCE率明显升高,但MN率仅略有升高。化学分析表明,该两份醃菜的挥发性亚硝胺含量分别为37.83、33.38 ppb。醃菜提取液的诱变性似不能单用亚硝胺来解释。实验结果提示,鼻咽癌高发区四会县醃菜中可能含有除挥发性亚硝胺以外的其他诱变性物质。
This paper reports on the mutagenicity test of pickling vegetable extracts from Sihui County. The number of sister chromatid exchange (SCE) and micronucleus (MN) rates were significantly higher in pickle sample extract I, and pickle sample extract II also caused a significant increase in SCE rate, but the MN rate was only slightly higher. high. Chemical analysis showed that the contents of volatile nitrosamines in the pickles were 37.83 and 33.38 ppb, respectively. Mutagenicity of pickle extracts does not seem to be explained by nitrosamine alone. The experimental results suggest that pickles in Sihui County, a high incidence area of nasopharyngeal carcinoma, may contain other mutagenic substances other than volatile nitrosamines.