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http://dx.doi.org/10.3746/jkfn.2002.31.3.378

The Formaion of N-nitrosamine in Soy Sauce, Soybean Paste and Beer under Simulated Gastric Digestion  

Kim, Kyung-Ran (Dept. of Food and Nutrition, Institute of Agriculture & Life Science, Gyeongsang National University)
Lee, Soo-Jung (Dept. of Food and Nutrition, Institute of Agriculture & Life Science, Gyeongsang National University)
Shin, Jung-Hye (Dept. of Food and Nutrition, Institute of Agriculture & Life Science, Gyeongsang National University)
Seo, Jong-Kwon (Dept. of Food and Nutrition, Institute of Agriculture & Life Science, Gyeongsang National University)
Shon, Mi-Yae (Dept. of Food and Nutrition, Institute of Agriculture & Life Science, Gyeongsang National University)
Sung, Nak-Ju (Dept. of Food and Nutrition, Institute of Agriculture & Life Science, Gyeongsang National University)
Publication Information
Journal of the Korean Society of Food Science and Nutrition / v.31, no.3, 2002 , pp. 378-383 More about this Journal
Abstract
The aim of the study was to analyze N-nitrosamine (NA) and its precursors in serveral fermented foods which were treated with nitrite, thiocyanate and ascorbic acid under simulated gastric digestion. Every analyzed sample contained nitrate, with levels ranging from 0.3 to 1.3 mg/kg, but nitrite was present at very low levels of less than 0.3 mg/kg. And other precursors of amines such as dimethylamine and trimethylamine were detected less than 0.5 mg/kg in every samples. N-nitrosodimethylamine (NDMA) was detected in the levels of <0.5 ∼ 2.7 ug/kg in soy sauce,1.5∼3.1 ug/kg in soybean paste and <0.5∼1.8 ug/kg in beer, while NDMA levels increased by 1.1∼4.5 times in the fermented foods which were digested under simulated gastric conditions.
Keywords
simulated gastic digestion; NDMA; nitrite; thiocyanate; ascorbic acid;
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