Kikugawa K, Kato T, Konoe Y, Sawamura A
Food Chem Toxicol. 1985 Mar;23(3):339-42. doi: 10.1016/0278-6915(85)90002-x.
The effects of methyl linoleate hydroperoxide and hydrogen peroxide on the N-nitrosation of dimethylamine were investigated. Hydrogen peroxide inhibited the formation of N-nitrosodimethylamine by the reaction of dimethylamine and nitrite in citrate buffer (pH 3-5). The inhibitory effect was due to the loss of available nitrite by quantitative conversion into nitrate. The formation of N-nitrosodimethylamine from the reaction of dimethylamine and nitrous acid in chloroform was effectively inhibited by methyl linoleate hydroperoxide. The inhibitory effect of the hydroperoxide was much greater than that of methyl linoleate. The loss of nitrous acid from the reaction mixture was due to the conversion of nitrous acid into nitric acid and the formation of two adducts, both of which contained nitrogen and had peroxide and carbonyl or carbonyl-liberating functions. It is suggested that unsaturated fatty acids and lipid hydroperoxides are effective inhibitors of nitrosamine formation.
研究了亚油酸甲酯氢过氧化物和过氧化氢对二甲胺亚硝化反应的影响。在柠檬酸盐缓冲液（pH 3 - 5）中，过氧化氢通过二甲胺与亚硝酸盐的反应抑制了N - 亚硝基二甲胺的形成。抑制作用是由于亚硝酸盐通过定量转化为硝酸盐而损失了可利用的亚硝酸盐。在氯仿中，亚油酸甲酯氢过氧化物有效地抑制了二甲胺与亚硝酸反应生成N - 亚硝基二甲胺。氢过氧化物的抑制作用远大于亚油酸甲酯。反应混合物中亚硝酸的损失是由于亚硝酸转化为硝酸以及形成了两种加合物，这两种加合物都含有氮，并且具有过氧化物和羰基或释放羰基的官能团。研究表明，不饱和脂肪酸和脂质氢过氧化物是亚硝胺形成的有效抑制剂。
