title: Analysis for volatile nitrosamines in salt-preserved foodstuffs traditionally consumed by southern Chinese.
abstract: Six types of salted fish and 10 other sorts of salted food products traditionally consumed by southern Chinese were analysed by GC-MS for the presence of volatile nitrosamines. The detection limit in the original raw food was 1 microg/kg for each nitrosamine. Only NDMA, in the range of 1-35 microg/kg, could be detected, in four of the six types of salted fish samples examined; and no nitrosamines were found in the other salted food products.
mesh_terms: D000818:Animals; D002681:China; D002849:Chromatography, Gas; D007887:Fabaceae / Q000032:analysis; D005396:Fish Products / Q000032:analysis; D005399:Fishes; D005504:Food Analysis; D005519:Food Preservation; D005777:Geese; D013058:Mass Spectrometry; D008461:Meat Products / Q000032:analysis; D009602:Nitrosamines / Q000032:analysis*; D010946:Plants, Medicinal; D011202:Poultry Products / Q000032:analysis; D012965:Sodium Chloride; D013025:Glycine max / Q000032:analysis; D013552:Swine
chemical_list: D009602:Nitrosamines; D012965:Sodium Chloride