|
KMID : 0383919730100000277
|
|
Report of National Institute of Health
1973 Volume.10 No. 0 p.277 ~ p.284
|
|
|
Studies on Nitrosamines in Foods (Ⅰ)
|
|
文範洙/Moon, B.S.
金福成/李載寬/禹相奎/Kim, B.S./Lee, J.K./Woo, S.K.
|
|
|
Abstract
|
|
|
Nitrate and Nitrite, the precursors of dimethylnitrosamine, distribute widely in natural foods and also used as color fixative in meat products. In this paper, contents of nitrate and intrite in 102 samples of 53 foods, cereals, legumes, potatos, and fruits, soused fish and shellfish products, and meat products were determined. Nitrate contents (as NO_(3)-N) of above foods were as follows:
cereals 17.0-26.5ppm
legumes 1.6-22.5ppm
potatoes and vegetables 1.5-140.5ppm
fruits 5.9-29.0ppm
soused fish and shellfish products 4.2-17.2ppm
meat products 19.8-38.0ppm
Nitrite contents (as NO_(2)-N) were :
cereals undetected
legumes 0-0.76ppm
potatoes and vegetables 0-6.0ppm
fruits 0-0.7ppm
soused fish and shellfish products 0-0.8ppm
meat products 0.3-5.0ppm
In 79 samples out of 102 samples, nitrite contents were undetected and in meat products, nitrite contents were under the limit restricted in the Food Hygienic Law of Korea.
|
|
|
KEYWORD
|
|
|
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
|
|
|