Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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N-Nitrosamine of Marketing Radish Kimchi

시판 무김치 중의 N-Nitrosamine

  • Published : 1999.02.01
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Abstract

A total of 18 marketing radish kimchi samples, 7 species of kakdugi, 6 species of chonggak kimchi and 5 species of dongchimi were analyzed for their N nitrosamine levels by gas chromatography thermal energy analyzer(GC TEA). N nitrosodimethylamine(NDMA) was the only volatile N nitr osamine found in this study and was positive in all collected samples. The average amount of NDMA for kakdugi, chonggak kimchi and dongchimi were 22.9, 13.7 and 23.4 g/kg, and the range were 3.3~ 35.9, 2.6~50.6 and 4.5~65.1 g/kg, respectively. The range of pH for all samples were 3.6~5.4 and the average recovery of internal standard(N nitrosodipropylamine) were 82.0%. NDMA amounts were highest in chonggakkimch (50.6 g/kg) and dongchimi(65.1 g/kg) among collected samples.

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References

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