Tiedink H G, Davies J A, Jongen W M, van Broekhoven L W
Agricultural University, Department of Toxicology, Wageningen, The Netherlands.
IARC Sci Publ. 1991(105):584-7.
Levels of indolylglucosinolates in Brassica vegetables correlated significantly with the amounts of N-nitroso compounds formed in these vegetables after nitrite treatment. Nitrosation of indole-3-carbinol, indole-3-acetonitrile and indole, hydrolysis products of an indolylglucosinolate, resulted in formation of nitrosated products, which were directly mutagenic to Salmonella typhimurium TA100. The nitrosated products were unstable at pH 2 but stable at pH 8. Experiments to elucidate the mechanisms behind these differences in stability showed an equilibrium between the nitrosated indole compound and the free compound plus nitrite.
十字花科蔬菜中吲哚基硫代葡萄糖苷的含量与这些蔬菜经亚硝酸盐处理后形成的N-亚硝基化合物的量显著相关。吲哚-3-甲醇、吲哚-3-乙腈和吲哚（吲哚基硫代葡萄糖苷的水解产物）的亚硝化作用导致形成亚硝化产物，这些产物对鼠伤寒沙门氏菌TA100具有直接致突变性。亚硝化产物在pH 2时不稳定，但在pH 8时稳定。阐明这些稳定性差异背后机制的实验表明，亚硝化吲哚化合物与游离化合物加亚硝酸盐之间存在平衡。
