- 作者： 張漢威; 林仁混
- 作者服務機構： 國立台灣大學醫學院生化研究所
- 中文摘要：
胺類化台物與亞硝酸鹽同被認為是環境致癌物亞硝基化合物之前驅物質。因此，食物中胺類
化合物之含量也是值得探討的食品安全因素。
魚類食品在國人飲食習慣中佔有相當重要的地位。本實驗室已報告多種魚蝦食品含有高量之
二甲胺，最近更發現下列魚類食品含有更多之二甲胺：香魚乾，544ppm；劍魚絲，740ppm；鱈
魚乾，1104ppm 及魷魚乾 1322ppm。本研究更進一步，探討常用的烹飪法，如烘烤、水貢、油
炸與浸漬對魚類食品中胺類化合物含量之影響。結果，烘烤（200°C）可使魚類食品中二甲胺之
含量增加（鱈魚乾，2987ppm；魷魚乾，2840ppm）。油炸可使二甲胺略為降低，但可使其他胺
類化合物之含量增加。水?及浸漬皆可使魚類食品中胺類含量減少。
這些魚類食品含有高量之二甲胺及其他胺類化合物，而且各種烹飪方法對其胺類含量頗有影
響，對飲食習慣與人類癌症如胃癌、肝癌之關連性，更提供了值得進一步探討的新課題。
t - 英文摘要： Both amines and nitrite have been reco-gnized as the essential precursors of carcino-genic N-nitroso compounds. Therefore, thedietary amines have been considered as auseful indicator of food safety in some occa-sions. Fish are popular daily foods in China.We have demonstrated previously that highcontent of dimethylamine is present in certainfish and shrimp. Recently, we discoveredthat the following fish contained even higherconcentration of dimethylamine: dried shang-fish, 544 ppm; sword fish, 740 ppm; driedsnow fish, 1104 ppm and dried squid, 1322ppm. In the present study, evidence wereprovided that several cooking conditions suchas broiling, boiling, frying and extractingwere able to modify the concentrations ofamines in fish samples. Both broiling and fryingwere found to elevate the levels of dimethyl-amine, isobutylamine and diethylamine, whereas boiling and extracting reduce theamounts of these amines in the fish samples. The observation that high levels of dime-thylamine and other amines were present inseveral sea food would certainly provide newmomentum in the searching for the etiolo-gical association dietary factors with certaintypes of gastrointestinal tumors.
- 中文關鍵字： --
- 英文關鍵字： --
