|
KMID : 0383919750120000167
|
|
Report of National Institute of Health
1975 Volume.12 No. 0 p.167 ~ p.172
|
|
|
Studies on Nitrosoamine in Food (Ⅲ)
|
|
文範洙/Moon, B.S.
金福成/金準煥/禹相奎/金文煥/張榮珠/Kim, B.S./Kim, J.W./Woo, S.K./Kim, M.W./Chang, Y.J.
|
|
|
Abstract
|
|
|
Contents of Dimethylamine, the precursors of Dimethylnitrosoamine, in food were determined.
Dimethylamine contents in foods were as follows.
Soya sauce ; 4.45-4.72ppm
Soya sauce, Japanese type ; 3.70-5.02ppm
Fermented soybean paste ; 3.60-6.48ppm
Fermented soybean paste, ; 1.20-1.96ppm
japanese type
fermented soybean paste red ; 1.72-2.72ppm
peper power(home made)
Fermented soybean paster red ; 0.92-1.37ppm
peper (fectory made)
Boiled fish paste ; 3.64-6.08ppm
Oyster bluish ; 0.88-1.48ppm
Pi-j0-kae ; 1.72-3.20ppm
Jae-chi-jo-kae ; 1.04-1.56ppm
Ark-shell fresh ; 2.97-4.08ppm
Corb-shell ; 0.88-2.05ppm
Ark-shell ; 1.12-2.12ppm
Short-necked cram ; 1.04-1.72ppm
Dong-juk ; 1.90-2.76ppm
|
|
|
KEYWORD
|
|
|
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
|
|
|