酱腌菜历史悠久,素来是我国人民所喜食的佐餐调味品。但在腌渍过程中会产生亚硝基与亚硝胺,这两种都是致癌物,其含量高于同种鲜菜几倍至几十倍。早在1943年,威尔逊指出蔬菜中的硝基被微生物还原成亚硝基,使动物血中产生高铁蛋白而使机体中毒。1956年有人证实亚硝胺能使大鼠致癌。作为亚硝胺前体的亚 Pickles have a long history and have always been the favorite condiments of the Chinese people. However, in the process of pickling nitroso and nitrosamines will produce, both of which are carcinogens, its content is several times higher than the same variety of vegetables to several times. As early as 1943, Wilson pointed out that the nitration in vegetables was reduced to nitroso by microorganisms, causing the animals’ blood to produce high ferritin which poisoned the body. 1956 was confirmed nitrosamines can cause cancer in rats. Subunit as nitrosamine precursor