• 作者： 鄭秋真; 林仁混
• 作者服務機構： 國立臺灣大學醫學院生化研究所
• 中文摘要： 本實驗乃為調查中國醃漬食品中毒性 3-硝化酪胺酸的含量，發展靈敏度較高的高壓液相色層分析方法（high pressure liquid chromatography），就全省各地採購之多種醃漬食品加以分析。另一方面在試管中，就不同量酪胺酸，不同酸鹼值情況，添加不同濃度亞硝酸鹽，以觀察蛋白中酩胺酸進行硝化作用的動力反應情形。蛋白中其他種類胺基酸或成分，如 tryptophan,histidine, ascorbic acid 等可與亞硝酸鹽反應，而抑制酩胺酸的硝化作用。 由本實驗結果，雖顯示醃漬食品中所形成之 3-硝化酪胺酸含量甚微，但由酪胺酸硝化作用之動力研究，顯示類似胃中狀況，3-硝化酩胺酸之形成甚為迅速且含量高，因而本研究將進一步探討生體中酩胺酸之硝化反應，以及亞硝酸靈對體內酵素、蛋白之酪胺酸殘基進行硝化作用之影響。
• 英文摘要： In the previous studies, we have demon-strated that 3-nitrotyrosine is toxic to expe-rimental animals. we have developed both ion-exchange chromatographic and spectrophotometric method for determination of nitrosated-aminoacids in cured meat and nitrosated protein. In this study, a high pressure liquid Chro-matographic Procedure was developed formonitoring the levels of 3-nitrotyrosine invarious type of Chinese foods such as sausage,Chinese ham and others. There is no apprecia-ble amount of 3-nitrotyrosine in Chinese curedmeat. But from the kinetic study of 3-nitro-tyrosine formation under the acidic condition,the possibility that 3-nitrotyrosine is formed bythe reacting of dietary protein in the humanstomach can't be neglected. Furthermore, effectof nitrite on the structure and function of someenzyme proteins should be further explored. In this study we found that some organicacids such as lysine, histidine, arginine, trypto-phan, ascorbic acid cysteine are able to affectprofoundly the nitration of tyrosine through thecompetition for the available nitrite. Reactionof nitrite with these organic acids lead to theformation of several unknown derivatives. Thebiological significance, isolation and analysis ofthese unknown compounds deserved further ex-ploration.
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