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目的 :从亚硝化食品中分离鉴定N 亚硝酰胺。方法 :用高效液相色谱 (HPLC) 光水解热裂解 热能分析仪联机技术 ,从胃癌高发区食品鱼露亚硝化产物中 ,直接分离、测定和制备热不稳定性N 亚硝酰胺色谱组份 ;利用HPLC 电喷雾离子化 质谱计和HPLC 紫外光谱仪联机技术 ,对该色谱峰的制备组份进行结构确证。结果 :从亚硝化鱼露中直接分离到一种热不稳定性N 亚硝基化合物 ,其色谱保留时间与N 甲基亚硝基脲 (NMU)相同 ;进行结构确证研究发现 ,该色谱峰的质谱特征峰 (m/z6 4、10 2、145 )及紫外吸收光谱 (λmax=2 30nm)与NMU标准品相同。结论 :实验结果充分说明该色谱峰含NMU ,首次直接证明了亚硝化食品中存在NMU。
Objective : To isolate and identify N-nitrosoamide from nitrosated foods. METHODS: High-performance liquid chromatograph (HPLC) photolysis thermal pyrolysis energy analyzer was used to directly separate, determine and prepare heat-unstable N-nitrosoguanidine chromatographic fractions from the nitrosation products of fish food dew in high-risk gastric cancer areas. The structure of the chromatographic peak was confirmed by HPLC electrospray ionization mass spectrometer and HPLC ultraviolet spectrometer in-line technique. RESULTS: A thermally unstable N-nitroso compound was directly isolated from the nitrosated fish sauce. The chromatographic retention time was the same as that of N-methylnitrosourea (NMU); a structural confirmation study found that the peak The mass spectrometry characteristic peaks (m/z 6.4, 1024, 145) and the ultraviolet absorption spectrum ( λ max = 260 nm) were the same as those of the NMU standard. Conclusion : The experimental results fully demonstrate that the peak contains NMU, and it is the first time that direct identification of NMU exists in the nitrosated food.