Lin J K, Lee Y J, Chang H W
Food Chem Toxicol. 1983 Apr;21(2):143-9. doi: 10.1016/0278-6915(83)90228-4.
The levels of the common secondary amines in various squid, in octopus and in 17 other seafoods were determined by HPLC. Ammonia and dimethylamine were found in all of the seafoods tested and some of them also contained methylamine and/or ethylamine. Particularly high levels of dimethylamine (946-2043 ppm) and methylamine (38-255 ppm) were detected in various species of squid and in the octopus. Reaction of nitrite in acidic medium with aqueous extract of squid yielded appreciable amounts of N-nitrosodimethylamine. The optimum pH for this reaction was around 2.4. Dimethylamine in dried squid tissues was readily extracted with water or 1% sodium carbonate solution. Heat treatment of dried squid at 200 degrees C was found to increase its amine content dramatically. It appeared that pyrolytic decarboxylation of some amino acids might cause this increase. Squid is a popular seafood in Japan and other oriental countries. The high incidence of stomach cancer in Japan and China is thought by epidemiologists to be associated with traditional Japanese and Chinese diets. Our present finding that squid and other seafoods contain unusually high levels of dimethylamine and other amines adds to the evidence that dietary factors may have an important role in the aetiology of stomach cancer and other gastro-intestinal tumours.
采用高效液相色谱法测定了各种鱿鱼、章鱼及其他17种海产品中常见仲胺的含量。在所检测的所有海产品中均发现了氨和二甲胺，其中一些还含有甲胺和/或乙胺。在各种鱿鱼和章鱼中检测到二甲胺（946 - 2043 ppm）和甲胺（38 - 255 ppm）的含量特别高。亚硝酸盐在酸性介质中与鱿鱼水提取物反应生成了相当数量的N-亚硝基二甲胺。该反应的最佳pH值约为2.4。干鱿鱼组织中的二甲胺很容易用水或1%碳酸钠溶液提取。发现干鱿鱼在200℃下进行热处理会使其胺含量显著增加。似乎某些氨基酸的热解脱羧可能导致了这种增加。鱿鱼在日本和其他东方国家是一种受欢迎的海产品。流行病学家认为，日本和中国胃癌的高发病率与传统的日本和中国饮食有关。我们目前的发现，即鱿鱼和其他海产品含有异常高水平的二甲胺和其他胺类，进一步证明了饮食因素可能在胃癌和其他胃肠道肿瘤的病因学中起重要作用。
