• 한국환경보건학회지
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• 제49권4호
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• pp.210-217
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• 2023

Background: N-nitrosamines are carcinogenic substances often found in rubber products. They are produced when certain additives of rubber products react with nitrite in saliva or air. Exposure assessment for the proper management and communication of N-nitrosamines in rubber balloons should be carried out. Objectives: This study was conducted to determine the concentrations of N-nitrosamines in rubber balloons in the South Korean market and assess exposure among Korean children. Methods: Forty eight rubber balloon products in the domestic market were purchased and a total of 68 balloons were analyzed for N-nitrosamines and N-nitrosatable substances. Chemical analysis was conducted by HPLC-MS/MS according to the method EN 71-12. For exposure assessment, an exposure algorithm and coefficients were obtained from previous studies. Results: Among the 68 rubber balloons, N-nitrosamines were detected in 18 (26.5%) with an average level of 60.77 ㎍/kg. N-Nitrosatable substances were detected in 44 products (64.7%) with an average level of 1353.33 ㎍/kg. As a result of the exposure evaluation, the exposure dose differed according to how exposure coefficients were applied. The median exposure (50th percentile) was higher in the age group of 6~12 years, and high exposure (95th percentile) was higher in the age group of 13~18. Conclusions: We evaluated the N-nitrosamines contained in rubber balloons purchased in the domestic market and assessed oral exposure among South Korean children. For integrated risk management of N-nitrosamines, further studies and discussion regarding exposure and risk assessment are required.

• 한국식품위생안전성학회지
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• 제32권2호
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• pp.114-122
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• 2017

본 연구에서는 식품을 용기 포장 채로 조리하는 경우 니트로사민의 함량이 증가하는 사례에서 용기 포장에서의 니트로사민이 용출되는지 확인하였다. 조리를 할 수 있는 용기 포장 31종에 대해 각 식품 유형별로 침출용매를 선택하여 단면용출시험을 진행하였다. 용출 시험을 진행한 결과, 용기 포장에서는 NDMA, NDEA, NDBA가 모두 정량 한계 미만으로만 검출되었다. 따라서 용기 포장물질에서 침출용매로의 용출은 미미하였고 침출용매가 아닌 특정 식품에 의한 차이가 있는지 확인하고자 하였다. 토마토소스를 제외한 레토르트 시료는 조리 전과 후의 유의적인 함량 차이가 없었으며 컵라면 시료의 경우는 모든 시료에서 조리 전 NDMA가 불검출되었지만 조리 후 NDMA 함량이 trace${\sim}0.93{\mu}g/kg$로 검출되었다. 컵라면의 NDMA 함량 증가 원인을 파악하기 위해 구성요소인 면, 분말스프, 건더기스프, 물을 면밀히 검토하였다. 그 결과, 면과 분말스프를 조합하여 조리한 경우에만 NDMA가 생성되었으며 폴리스티렌 제품의 경우 모든 구성요소를 함께 조리할 때보다는 NDMA 함량이 적게 검출되었다. 따라서 컵라면 시료는 면과 분말스프 내의 니트로사민 전구체가 NDMA 생성에 기여하는 것으로 추정되며 건더기스프도 NDMA 함량 증가에 기여하는 것으로 보였다. 따라서 각 구성요소 내의 전구체에 대한 검토가 필요하며 조리 중 가열에 따른 반응을 검토하는 후속연구가 필요할 것으로 추정된다.

• 한국물환경학회지
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• 제26권3호
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• pp.446-453
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• 2010

This study was investigated nine nitrosamines in small tributary rivers, sewage treatment plants (STPs) and drinking water treatment plants. They are N-nitrosodimethylamine (NDMA), N-nitrosomethylethylamine (NMEA), N-nitrosodiethylamine (NDEA), N-nitrosopyrrolidine (NPYR), N-nitrosodi-n-propylamine (NDPA), N-nitrosomorpholine (NMOR), N-nitrosopiperidine (NPIP), N-nitrosodi-n-butylamine (NDBA) and N-nitrosodiphenylamine (NDPHA). The nine nitrosamines were analyzed by gas chromatography mass spectrometry (GC/MS) using solid phase extraction (SPE) with a coconut charcoal cartridge. Among the nine nitrosamines, NDMA, NMEA, NDEA, NDPA NDBA and NDPHA were detected in small tributary rivers and sewage tretment plants. In small tributary rivers, NDMA, NMEA, NDEA, NDPA, NDBA and NDPHA were obtained as ND~16.4 ng/L, ND~17.7 ng/L, ND~102.4 ng/L, ND~455.4 ng/L, ND~330.1 ng/L and ND~161.0 ng/L, respectively. Also NDMA, NMEA, NDEA, NDPA and NDBA were investigated ND~821.4 ng/L, 22.5~55.4 ng/L, 53.2~588.5 ng/L, ND~56.6 ng/L and ND~527.9 ng/L in STPs, respectively. In drinking water treatment plants, NMEA and NDEA concentration were increased to as high as 38.8 ng/L after ozonation process. However nitrosamines were decreased subsequent biological activated carbon (BAC) treatment process. It was supposed that nitrosamines were formed by $O_3$ oxidation and were removed by biodegradation of BAC.

• 한국식품영양과학회지
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• 제19권1호
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• pp.35.2-72
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• 1990

N-Nitrosamines have been known to be strong carcinogens and are formed by the reaction of nitrous acid with amines. In this experiment the changes in the contents of nitrate nitrite trimethylaminoxide(TMAO) trimethylamine(TMA) and dimethylamine(DMA) during femen-tation of damsel fish were analyzed periodically and N-nitrosamines in a commercial products. N-Nitrosamines were determined by mineral oil distillation methods using gas chromatography-thermal energy anlyzer(GC-TEA) in a commerical product. Nitrate nitrite and amines were quantitate by colorimetric methods. Level of nitrate-N were gradually decreased but nitrite-n was not detected or trace. Contents of dimethlamine(DMA) and trimethlamine were mar-kedly increased while trimethylaminoxide nitrogen was decreased during the fermentation of damsel fish. The change of pH was in the ranges of 5,5-7.0 during fermentation of salted damsel fish. It was out of the optimum pH(3.0-3.4) for the formation of nitrosamine. N-Nitrosamines were not detected in salt-fermented damsel fist but much N-nitrosodimethyla-mine(NDMA) could be detected in salt-fermented damsel fish after adding 0.05M NaNo2 in the acidic condition. The identifaction of NDMA in it was confirmed by mass spectrophotometry. Nitrate decrea-sed during the fermentation of damsel fish. however nitrite was trace level and nitrosamines were not formed in its. This could be supposed that it was due to the rapid consumption of nitrite by amino acid and bacteria.

• Mass Spectrometry Letters
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• 제12권2호
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• pp.31-40
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• 2021

Probable human carcinogenic compounds nitrosamines, have been detected as by-product impurities in sartan pharmaceuticals in recent years which has drawn worries for medication safety. To provide a sensitive and effective method for the quality control of sartan pharmaceuticals, this study established a feasible gas chromatography-tandem mass spectrometry (GC-MS/MS) method for simultaneous determination of 13 nitrosamines. The target analytes were separated on a DB-WAX Ultra Inert column (30 m × 0.25 mm; i.d., 0.25 ㎛) and were then subjected to electron impact ionization in multiple reaction monitoring mode. The established method was validated and further employed to analyze authentic samples. Limits of detection (LODs) and limits of quantification (LOQs) of the 13 nitrosamines were 15-250 ng/g and 50-250 ng/g, respectively, which also exhibited intra-day and inter-day accuracies of 91.4-104.8%, thereby satisfying validation criteria. Five nitrosamines, viz., N-nitrosodiethylamine, N-nitrosodimethylamine, N-nitrosodiphenylamine, N-nitrosomorpholine, and N-nitrosopiperidine were detected at concentrations above their LODs in 68 positive samples out of 594 authentic samples from seven sartans.

• Archives of Pharmacal Research
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• 제14권2호
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• pp.118-123
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• 1991

Potentially dangerous nitrosamines have been shown to result from the reaction of sodium nitrogusside with several drugs under physiological conditions (pH 7.3 and $37^\circ{C})$. In each case the products were identical to those produced upon reaction with nitrous acid at much lower pH values. Reaction rates were shown to reflect a first order dependence on both amine and nitroprusside concentrations and to increase at higher pH values, approximately in proportion to concentrations of unprotonated amine. Fast reactions of sodium nitroprusside with reduced glutathione, cysteine, and ascorbate suppress but do not prevent the conversion of amines into N-nitrosamines. These results show sodium nitroprusside to be very potent nitrosating agent under physiological conditions and suggested nitrosamines may be formed during its normal pharmacological administration.

• 한국식품영양과학회지
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• 제21권1호
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• pp.109-116
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• 1992

Kimchi is a very popular traditional fermented vegetable in Korea, however, contaminations of $NO_3$, $NO_2$ and nitrosamines in Kimchi were suspected. In this review, ingredients used in manufacturing Kimchi, kinds of Kimchi, microorganisms involved the fermentation and nutritional values of Kimchi are introduced. The quantitated levels of $NO_3$, $NO_2$ and secondary amines in the ingredients of Kimchi, and the changes of the contents of $NO_3$, $NO_2$ and nitrosamines during Kimchi fermentation were shown. The level of $NO_3$ during Kimchi fermentation reduced greatly, and the content of $NO_2$ was also trace amounts. NDMA is a major nitrosamine found in Kimchi, but the levels were trace or not detected.

• Toxicological Research
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• 제31권3호
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• pp.279-288
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• 2015

N-nitrosamines, which are classified as carcinogens by IARC and US EPA, can be easily found in various foods. They are reaction products between nitrogen oxide and secondary amines, but can also be generated during fermentation. Ever since the 1960s, when nitrite, used as a preservative in processed meats, was suspected to generate N-nitrosamines, the usage of the food additive has been debated. However, the benefit of nitrite in food supply could not be ignored and the risk-benefit analysis has become a key issue in the use of the additive. For a risk analysis, an accurate estimation of the hazardous material is necessary; therefore, analytical methods for nitrosamines have continuously evolved from the 1950s. Solid supported liquid-liquid extraction and solid phase extractions have replaced the distillation for the clean-up steps, and tandem mass spectrometry is employed for higher selectivity and sensitivity. In the present study, for a better estimation of N-nitrosamine intake, the total diet study samples were prepared for the N-nitrosamines analysis. In order to obtain the most sensitive results, a partial preparation procedure was developed and modified for different food matrices. Among seven N-nitrosamines (N-nitrosodimethylamine, N-nitrosomethylethylamine, N-nitrosodiethylamine, N-nitrosodibutylamine, N-nitrosopiperidine, N-nitrosopyrrolidine, and N-nitrosomorpholine) analyzed in the present study, N-nitrosodiethylamine has shown the highest detection rate in agricultural foods, while N-nitrosodimethylamine has appeared most frequently in livestock and fishery food products. The concentration of N-nitrosodimethylamine was the highest in seasoning.

• 대한화학회지
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• 제61권2호
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• pp.51-56
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• 2017

N-니트로사민은 이차 아민과 아질산이 산성조건 하에서 니트로소화 반응을 통해 생성되는 니트로소 화합물이다. 약 300여종이 존재하며, 그 중 90%가 동물실험을 통해 발암성이 있음이 확인되었다. 1987년 IARC에서 NDMA와 NDEA를 Group 2A로 지정하였고, NDPA, NDBA, NPYR, NPIP, NMOR을 Group 2B로 지정하였다. 본 연구에서는 N-니트로사민류의 생물학적 모니터링을 위하여 소변 중 N-니트로사민류의 분석법을 확립하였다. 소변시료는 고체상추출(Solid phase extraction, SPE)을 통하여 전처리 한 후, LC-(APCI)-MS/MS를 이용하여 정량분석 하였다. 확립된 분석법의 정확도는 85.8~110.2% 이었고, 정밀도는 1.1~10.5%로 나타났다. 검출한계는 0.0002 (NDBA) ~ 0.0793 (NDMA) ng/ml 이었고, 검량선 회귀식의 상관계수($r^2$)은 0.999 이상으로 우수한 직선성을 보여주었다. 실제 소변 중 N-니트로사민류의 평균 농도는 NDMA 2.645 mg/g creatinine, NDEA 0.067 mg/g creatinine, NMEA 0.009 mg/g creatinine, NDBA 0.011 mg/g creatinine, NPIP 0.271 mg/g creatinine, NPYR 0.413 mg/g creatinine 이고, NDPA와 NMOR은 검출되지 않았다. 추후 N-니트로사민류의 인체 노출량 평가 및 위해평가를 위한 기기분석방법으로 활용될 수 있을 것으로 판단된다.

• 한국축산식품학회지
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• 제24권4호
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• pp.367-372
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• 2004

Nitrite, a curing agent of meat products, is precursors of carcinogenic N-nitrosamines during processing of meat products or under human stomach conditions as well as having its own toxicity. Some researches have been conducted to evaluate the effects of ionizing radiation on the reduction of residual nitrite and N-nitrosamines in an aqueous model system and cured meat products with different packaging methods during storage. These results showed that the gamma irradiation was effective in reducing the residual nitrite and N-nitrosamines in an aqueous model system as well as meat products. Especially, irradiation combined with vacuum or modified atmosphere packaging was more effective in nitrite and N-nitrosamines reduction than aerobic packaging during storage. The objective of this review is to introduce the irradiation technology for the application of reducing the residual nitrite and N-nitrosamine contents in meat products.