武威市腌菜中亚硝基化合物的测定及其胃癌高发原因的分析

The Determination and Analysis of N-Nitroso-Compounds of Pickles in Wuwei City of Gansu Province

摘要: 针对武威市胃癌高发的现状,应用高效毛细管电泳法(HPCE)和气相色谱法分别测定了当地居民冬季的蔬菜代用品-腌菜中的硝酸盐、亚硝酸盐以及二甲基亚硝胺、二乙基亚硝按.测定结果如下:当地各种腌菜全部检出硝酸盐、亚硝酸盐.其中40份腌菜中的硝酸盐的最高含量为6.1785g/kg,检出率为100%;亚硝酸盐的最高含量为0.1445g/kg,检出率为65%～75%;20份腌菜中的二甲基亚硝胺(NDMA)的最高含量为47.78μg/kg,检出率为60%～70%;二乙基亚硝胺(NDEA)的最高含量为36.32μg/kg,检出率为45%～65%.而且经常食用腌菜人群的胃液中的硝酸盐和亚硝酸盐含量均明显高于不常食用者.试验数据显示,腌菜中亚硝基化合物含量较高,武威市胃癌高发的原因可能与进食腌菜有关.

Abstract: The contents of nitrate, nitrite and N-nitroso-compounds(NDMA, NDEA) in pickles were measured by high-performance-capillary-electrophoresis(HPCE) and gas-chromatography-mass analyzer respectively. The highest content of nitrate, nitrite, NDMA, NDEA in the samples were 817.85 mg/kg, 0.144 5 mg/kg,47.78 μg/kg and 36.32 μg/kg respectively and the contents of nitrate, nitrite in gastric juice of routine pickle vegetable take-in population is higher than that of rare take-in population. The reason of high incidence of gastric cancer in this city may be associated with eating pickles.