|
KMID : 0381019740070040021
|
|
Korean Journal of Nutrition
1974 Volume.7 No. 4 p.21 ~ p.23
|
|
|
Studies on Nitrosamine(Ⅰ)
|
|
|
|
|
Abstract
|
|
|
Nitrite, one of the precursors of dimethylnitrosamine distributes widely in natural foods and also used as a color fixative in meat products.
In this paper Nitrites and Nitrates contents in Korean-Kimchi and Human Saliva were as follows.
CO pH: 3.8^-5.8Cin Korean-Kimchi soup)
C2) NaCl: 1.53. 1 % (in Korean-Kimchi soup)
(3) Acidity: 0.38^0.62% (in Korean-Kimchi soup)
(4) NO2- 0.2! x-0.68 ppm (in Korean-Kimchi)
1.9^5.0 ppm (in Human Saliva)
(5) NO3- I 35. 092. 0 ppm (in Korean-Kimchi)
7. 6^ 28:0 ppm (in Human Saliva)
These results showed low contents in Korean-Kimchi and Human Saliva.
|
|
|
KEYWORD
|
|
|
|
|
|
FullTexts / Linksout information
|
|
|
|
|
Listed journal information
|
|
 
|