N-Nitrosamine of Marketing Radish Kimchi

시판 무김치 중의 N-Nitrosamine

  • Published : 1999.02.01

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.

Keywords

References

  1. 국민영양조사보고서 보건사회부
  2. 농협중앙회 조사부 조사보고서 v.6 주요 농산가공 식품 구매 형태 조사연구 농협중앙회
  3. Bull. Korean Fish. Soc. v.15 Nitrae and nitrite content of some fermented sea foods and vegetables Lee, E. H.;Kim, S. K.;Jeon, J. K.;Chung, S. H.;Cha, Y. J.
  4. J. Koresan Soc. Food Nutr. v.24 The nutritional evaluation, and antimutagenic and anticancer effects of Kimchi Park, K. Y.
  5. J. Korean Soc. Food. Nutr. v.13 Possibility of N-nitrosamine formation during fermentation of Kimchi Kim, S. H.;Lee, E. H.;Kawabata, T.;Ishibashi, T.;Endo, T.;Matsui, M.
  6. Changes in the contents of nitrate and nitrite, and formation of N-nitrosodimethylamine during kimchi fermentation. M.S. thesis Choe, S. M.
  7. Possibility of N-nitroamine formation during fermentation of kimchi Kim, S. H.
  8. 전주우석대 논문집 v.5 High pressure liquid chromatography에 의한 김치중의 nitrosodimethylamine의 검출 이태규;권태영;양희천
  9. J. Agric. Food Chem. v.28 Analysis of malted barley for N-nitrosamine Hotchkiss, J. H.;Barbour, J. F.;Scanlan, R. A.
  10. Food Additives and Contaminants v.8 Influence of nitrate reductase microorganisms on N-nitrosamine formation during Korean-Style Soysauce fermentation Sung, N. J.;klausner, K. A.;Hotchkiss, J. H.
  11. J. Food Hyg. Satety v.12 Effects of main raw material and jeot-kal(fermented fish sauce) on formation of N-nitrosamines during kimchi fermentation Kim, J. H.;Shin, H. S.
  12. J. Inst. Agri. &Fishery Develop. v.15 The formation of N-nitrosamine in maketing kimchi Shin, J. H.; Kim, K. R.;Sung, N. J.
  13. Korean J. Dietary Culture v.9 Effect of soused shrimp and cooked glutinous rice flour on the changes of low molecular nitrogen compounds content during kimchi fermentation Chung, M. E.;Lee, H. J.;Woo, S. J.
  14. Chonbuk Nat'l. Univ. v.13 Studies on notrite and nitrate in the various kimchi during the fermentation and raw materials Yang, H. C.;Kwon, Y. J.;Chio, J. S.
  15. Studies on the N-nitrosamine formation in yellow corvenia during its processing. Ph.D. Dissertation Sung, N. J.
  16. 김치의 과학기술 구영조;최신양