• 作者： 陳幸臣; 張永欣; 李東慶
• 作者服務機構： 國立臺灣海洋學院水產食品科學系; 行政院農業發展委員會食品加工組及美國羅德島州立大學食品科學及營養學系
• 中文摘要： 嚼檳榔早已被懷疑與口腔癌的發生有關，且大部份的致癌物質具有化學變異性。因此本試驗係應用Ames氏偵測法，先分析製成檳榔的組成材料（檳榔子、荖藤、及石灰）何者具有化學變異性；然後再詳細分析其變異性成分。結果顯示，只有荖藤水抽出物經亞硝化以後才會使五種試驗菌Salmonella typhimurium變異株中的TAl00及TA1535產生逆回變異。變異反應以pH3時進行亞硝化最為顯著。變異性物質的形成，在5°C至95°C範圍內隨著溫度上升而增加，且在35°C時15分鐘之內即達最大量。此最初由乙醚抽出的變異性物質，先以薄層分析後，再以氣相色層分析儀與熱能分析儀合併分析，結果發現含有N-nitrosopiperidine, N-nitrosopyrrolidine, N-nitrosomorpholine和其他的化物。
• 英文摘要： Betel quid is chewed as a masticatory material by people in certain areas of Asia. The quid chewinghas been related to oral cancer by epidemiological study. The mutagenic components in the aqueous ex-tracts of betel quid ingredients were studied. Only nitrite-treated aqueous extract of Piper betle L fruits,leaves or rhizoma were demonstrated to exhibit a mutagenic response, using Salmonella typhimuriumstrains TA100 and TA1535 in the Ames test. When the aqueous extract of the fruit was nitrosated, thegreatest number of mutagenic substances were formed at pH 3. The formation of mutagens was enhancedby increasing the temperature from 5 to 95°C. Maximum production of the mutagens occurred within 15min when nitrosation was conducted at 35°C. The mutagenic components in nitrite-treated aqueous extractof Piper betle L fruit were found to be N-nitrosopiperidine, N-nitrosopyrrolidine, N-nitrosomorpholine, andother compounds, as determined by gas chromatography-thermal energy analyzer.
• 中文關鍵字： --
• 英文關鍵字： --