- 作者： 林仁混; 呂如芸
- 作者服務機構： 國立臺灣大學醫學院生化學研究所
- 中文摘要：
近來有關亞硝胺與人類癌症之關係很受重視。最近的研究已延伸到亞硝胺的前驅物質如亞硝
酸鹽、硝酸鹽、二級胺與三級臏。在前年的研究，我們分析了添加於香腸中亞硝酸鹽與硝酸鹽的
含量；今年的研究裏，我們分析了食用蔬菜中天然產生的亞硝酸鹽與硝酸鹽之含量。在57種常
用蔬菜中，有15種蔬菜亞硝酸鹽的含量高於84 ppm，油菜的含量最高可達569 ppm；蔬菜中硝
酸鹽與亞硝酸鹽之含量隨著貯存的溫度與時間而改變。一般新鮮的蔬菜有較高的硝酸鹽（有時高
於4,000 ppm），在室溫貯存之後，很快降低含量。加熱或冷凍的處理可減緩或抑制硝酸鹽變動的
速率。另一方面，魚蝦食品中所含的二級胺也加以分析，大多數的樣品含有二甲基胺，少數樣品
也同時含有二乙基胺及其他胺類。
食物中之硝酸鹽與亞硝酸鹽經攝取之後，在胃中可與自然存在的二級或三級胺反應而形成致
癌性之亞硝胺。硝酸鹽可經由腸胃管中細菌之硝酸鹽還原?作用而轉變為亞硝酸鹽。由各方面的
研究結果指出食物中之硝酸鹽濃度直接影響唾液中亞硝酸鹽之濃度。由是觀之，食物中之硝酸鹽
之濃度也應與亞硝酸鹽一樣受到檢查與管制。
w - 英文摘要： The epidemiological importance of nitros-amines in the incidence of some human cancershas been studied and emphasized by several on-cologists. Recently, the investigation was ex-panded to searching for the occurrence andtoxicity of the environmental precursors of thesenitrosamines such as nitrite, nitrate and nitrosablealkylamines. In a previous study, we have analyzed thecontents of nitrite and nitrate in various kind ofChinese foods such as sausage, ham, dried fishesand shrimps. In this study we have estimatedthe level of nitrite and nitrate in edible vegetablesand of secondary amines in fishes and shrimps.Among 57 kinds of vegetables analyzed, 15 ve-getables contained 84 ppm or higher of nitrite.Field mustard contained as high as 569 ppm ofnitrite. The contents of nitrite and nitrate inyarious vegetables were changeable as the timeand temperature of storage varied. Generally,fresh vegetable gave the highest nitrate valuewhich was declined rapidly on storage at roomtemperature. Both heating and freezing trea-tments could retard or abolish the declinationof nitrate or nitrite. Most fishes and shrimps purchased fromthe local market contained an appreciableamounts of dimethylamine (0-274 ppm), whilesome of them also contained diethylamine (0-3.4 ppm). The biological significance of dietary nitrateand nitrite with special reference to the carcino-genic biohazard to man and animals has beendiscussed on the bases of the present study andthe literatures cited. It is proposed that bothdietary nitrite and nitrate might be potentialcarcinogenic risk for people who ingested foodscontaining secondary amines, since the extentof nitrite formation in saliva was shown to berelated to the quantity of nitrate in foods andto the oral microfiora.
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