• 作者： 林仁混; 華如玲; 李儀靜
• 作者服務機構： 國立臺灣大學醫學院生化研究所暨行政院國科會癌症研究所推動小組環境致癌作用工作組
• 中文摘要： 胡椒中含有胡椒素(Piperidine)在文獻上早有記載。胡椒素與胡椒酸所形成之衍生物是胡椒辛味之主要成分。至於胡椒素對於生物體之影響並不很清楚。近來由於致癌性亞硝基化合物之研究，對於自然界之二級胺也慢慢的重視起來。胡椒素之化學構造是一種環狀的二級胺，它在白然界的分佈也相當廣，最近已有不少的文獻報告它的衍生物亞硝基胡椒素(N-Nitrosopiperidine)之毒力與致癌力。 本研究提供胡椒素之高能液態層析(HPLC)定量法，並報告多種國內外出品的胡椒粉、辣椒粉及其他調味品中胡椒素之含量。白胡椒粉中胡椒素之含量最高（可達1,322 ppm）；黑胡椒粉次之（703 ppm）；大部分紅辣椒粉不含有胡椒素。 胡椒素在酸性溶液中可與亞硝酸鹽反應產生亞硝基胡椒素。據前人報告，老鼠同時投與胡椒素鹽酸鹽與亞硝酸鈉可在其胃部及小腸產生亞硝基胡椒素。在本實驗裹，老鼠同時餵食胡椒粉（1％）與亞硝酸鈉（0.1％）可呈現出生長抑制的作用。因此，各種食物中胡椒素之含量，在食品安全方面值得繼續深入的探討。
• 英文摘要： The occurrence of piperidine in blackpapper has been known for years, but the im-portance of this compound in the food toxicologyhas been recognized recently. Many investigatorsin the field of environmental carcinogenesis hasdemonstrated that N-nitroso compounds are agroup of potential environmental carcinogensand several naturally occurring secondary aminesare the precursors of these carcinogens. Pip-eridine is a cyclic secondary amine and receivesintensive investigation. In this study, a HPLC procedure has beendeveloped for the determination of piperidinein various foods. The method was shown to berapid, concise and reproducible. The pulverizedwhite papper was found to contain the mostabundant of piperidine（1,322 ppm), while blackpapper contained less than 703 ppm. No pip-eridine was found in most red pepper powders. The content of piperidine in several samplesof black paper, white pepper, red pepper andspices was estimated and given. We confirmedthe results of previous reports that under theacidic pH, piperidine will react with nitrite togive N-nitroso-piperidine. An additional inter-mediate was found in the course of this reaction.Further characterization of this intermediate isnow in progress.
• 中文關鍵字： --
• 英文關鍵字： --