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KMID : 0383919740110000181
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Report of National Institute of Health
1974 Volume.11 No. 0 p.181 ~ p.190
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Studies on Nitrosamines in Food (Ⅱ)
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Abstract
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Contents of Nitrate, Nitrite and Dimethylamine, the precursors of Dimethylnitrosamine in Foods were determined. Nitrate contents (as NO_(3)-N) in Foods were as follows:
Cereals : 2.0~26.5 ppm
Legumes : 1.6~22.5 ppm
Potatoes and vegetables :1.5~167.o ppm
Fruits : 0~29.0 ppm
Soused fish and shellfish products : 2.8~17.2 ppm
Meat products : 19.8~39.2 ppm
Nitrite contents (as NO_(2)-N) were:
ereals : 0~0.066 ppm
Legumes : 0~0.76 ppm
Potatoes and vegetables : 0~6.0 ppm
Fruits : 0~0.17 ppm
Soused fish and shellfish products : 0~0.8 ppm
Meat products : 0.3~5.0 ppm
Dimethylamine contents were :
Ham : undetected
Boild mackerel pike : undetected
Sausage : 0~0.52 ppm
Fishes : 0.01~25.04 ppm
Nitrate was detected in all samples, except ini 2 strawbery samples, Nitrite was undetected in 138 samples out of 174 samples, and each nitrite contents in 36 samples were under the limit restricted in the Food hygienic Law of Korea.
Dimethylamine was detected in all of sample foods except in 4 samples of hams, 1 sample of Sausages out of 4 samples of Boiled mackerel pike.
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