Wang C J, Lin Y L, Lin J K
Institute of Biochemistry, Chung Shan Medical and Dental College, Taichung, Taiwan, Republic of China.
Food Chem Toxicol. 1994 Sep;32(9):839-44. doi: 10.1016/0278-6915(94)90161-9.
2-Acetylpyrrole (AP) is a product of model browning systems, and has been isolated as a major flavour component of many foods. Reaction of AP with nitrite produces two N-nitropyrrole compounds, 1-nitro-2-acetyl-pyrrole (NAP) and 1,3,5-trinitro-2-acetylpyrrole (TNAP), the chemical structures of which have been confirmed by spectral studies, including UV mass, nuclear magnetic resonance, infra-red and elemental analysis (EA). NAP and TNAP are moderately mutagenic to the Salmonella strains TA98 and TA100 in the absence of a mammalian activation system and are markedly cytotoxic to mouse C3H10T1/2 cells. These results suggest that the formation of direct-acting mutagens of nitro-derivatives may take place in nitrite-containing food or in vivo by nitrosation following ingestion of AP.
2-乙酰基吡咯（AP）是模拟褐变体系的产物，并且已被分离出来作为许多食品的主要风味成分。AP与亚硝酸盐反应生成两种N-硝基吡咯化合物，1-硝基-2-乙酰基吡咯（NAP）和1,3,5-三硝基-2-乙酰基吡咯（TNAP），其化学结构已通过光谱研究得以证实，包括紫外质谱、核磁共振、红外光谱和元素分析（EA）。在不存在哺乳动物活化系统的情况下，NAP和TNAP对沙门氏菌菌株TA98和TA100具有中等程度的致突变性，并且对小鼠C3H10T1/2细胞具有明显的细胞毒性。这些结果表明，在含亚硝酸盐的食物中或体内，摄入AP后通过亚硝化作用可能会形成硝基衍生物的直接作用诱变剂。
