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我国胃癌病因综合考察发现胃癌高发区食品及胃液内真菌污染严重,其中产毒真菌以染色曲霉占首位,检出率明显高于胃癌低发区,并与慢性胃炎病变有相关关系,其次为构巢曲霉和黄曲霉。这些真菌代谢产生的毒素都具有致突变和致癌作用。 真菌毒素的检测在国内多用薄层色谱法在食物样品中进行,尚未见人胃液内真菌毒素研究的报道。本研究用高效液相色谱(HPLC)法对胃癌高发区居民常吃的酸菜及与胃癌有密切关系的慢性胃炎患者
The comprehensive investigation of the causes of gastric cancer in China found that the fungal contamination in food and gastric juice was high in high-risk areas of gastric cancer. Among them, toxigenic fungi had the highest incidence of Aspergillus stains. The detection rate was significantly higher than that of gastric cancer, and was associated with chronic gastritis lesions. Aspergillus niger and Aspergillus flavus. The toxins produced by these fungus metabolism have mutagenic and carcinogenic effects. The detection of mycotoxins has been carried out in food samples using thin-layer chromatography in China. No report of mycotoxins in human gastric juice has been reported. In this study, high-performance liquid chromatographic (HPLC) method was used to treat sauerkraut, which is frequently eaten by residents living in high-incidence areas of gastric cancer, and chronic gastritis, which is closely related to gastric cancer.