Korean Journal of Food Science and Technology (한국식품과학회지)
- Volume 5 Issue 3
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- Pages.169-173
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- 1973
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- 0367-6293(pISSN)
Study on Nitrosamines in Foods -Part 1. The Distribution of Secondary Amines and Nitrites-
식품중(食品中)의 Nitrosamine에 관(寬)한 연구(硏究) -제(第)1보(報) 일상 식품중의 제2급아민과 아질산염(亞窒酸鹽)의 분포(分布)-
- Yim, Tchang-Kook (Department of Preventive Medicine and Public Health College of Medicine, Yonsei University) ;
- Yun, Myung-Cho (Department of Preventive Medicine and Public Health College of Medicine, Yonsei University) ;
- Kwon, Sook-Pyo (Department of Preventive Medicine and Public Health College of Medicine, Yonsei University)
- Published : 1973.09.28
Abstract
Secondary amines and nitrites in various daily foods have been known as the precursors of potent carcinogenic nitroso compound produced in the human stomach when they were ingested simultaneouly in high concentration. In this report, the amounts and distribution of secondary amines and nitrites in Korean daily foods, kim-chi, fishes, fish eggs, sausages, canned fish foods and fish sauces (salted fish) were studied.Nitrite contents were low in most subjected foods except in sausages. Secondary amines showed low contents in kim-chi, fishes, but high in fish sauces, fish eggs and canned fish foods. The result of this study suggested that the possible formation of carcinogenic nitrosamines during manufacturing, storage and cooking of all Korean foods should be studied.
겨울철 김장김치 12종, 시판 sausage 8종, 생선 9종, 젓갈류 6종, 생선 통조림 5종등 40여종의 식품을 수거하여 nitrosamine의 전구물질인 제2급아민과 아질산염의 식품중 분포를 조사한 바 다음과 같은 결과를 얻었다. 1. 아질산염의 함량은 본(本) 조사대상(調査對象) 식품중(食品中) sausage에서 가장 높아 평균
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