Siddiqi M, Tricker A R, Preussmann R
Department of Biochemistry, University of Kashmir, Srinagar, India.
Cancer Lett. 1988 Apr;39(3):259-65. doi: 10.1016/0304-3835(88)90068-7.
Several foodstuffs and teas from an area of high esophageal cancer risk in Kashmir (India) were studied under simulated gastric conditions with a realistic nitrite concentration for the formation of N-nitroso compounds. N-Nitrosodimethylamine (NDMA), N-nitrosoproline (NPRO), N-nitrosothiazolidine-4-carboxylic acid (NTCA) and N-nitrosopipecolic acid (NPIC) were the main products in different foods. Significant amounts of NDMA were formed from dried fish (20 micrograms/kg), dried and pickled vegetables (35.6 micrograms/kg and 7.3 micrograms/kg), locally grown Brassica oleracea ('Hak') leaves (69.9 micrograms/kg), and the traditional tea 'Kehwa' (9.2 micrograms/kg). The highest level of NTCA was formed in smoked fish (3294 micrograms/kg). 'Salted tea' prepared according to local method formed considerable amounts of NPRO (360 micrograms/kg) and NPIC (5870 micrograms/kg) along with 3 yet unidentified non-volatile N-nitroso compounds. High values of 4315 micrograms/kg NPIC were also obtained following nitrosation of red chillies and mixed spice cake ('Wur') under simulated gastric conditions. These results suggest the possibility of an appreciable endogenous formation of N-nitroso compounds from local foods in Kashmir.
对来自克什米尔（印度）食管癌高发地区的几种食品和茶叶，在模拟胃部条件下，采用实际的亚硝酸盐浓度，研究了N-亚硝基化合物的形成情况。N-亚硝基二甲胺（NDMA）、N-亚硝基脯氨酸（NPRO）、N-亚硝基噻唑烷-4-羧酸（NTCA）和N-亚硝基哌啶酸（NPIC）是不同食品中的主要产物。干鱼（20微克/千克）、干腌蔬菜（35.6微克/千克和7.3微克/千克）、当地种植的甘蓝（“Hak”）叶（69.9微克/千克）和传统茶品“克瓦茶”（9.2微克/千克）中形成了大量的NDMA。烟熏鱼中NTCA的含量最高（3294微克/千克）。按照当地方法制备的“咸茶”中形成了大量的NPRO（360微克/千克）和NPIC（5870微克/千克），以及3种尚未鉴定的非挥发性N-亚硝基化合物。在模拟胃部条件下对红辣椒和混合香料饼（“Wur”）进行亚硝化后，也获得了4315微克/千克NPIC的高值。这些结果表明，克什米尔当地食物可能会大量内源性形成N-亚硝基化合物。
