title: [Studies of pickled vegetables and cause of esophageal cancer in Linxian. II. Determination of nitrosamines and their precursors].
abstract: Pickled vegetables are daily food consumed in the high-risk areas for esophageal cancer in China. We analyzed the nitrosamine content of Linxian pickles by GC/TEA and found that trace amounts of six nitrosamines (NDMA, NDEA, NMBA, NMAMBA, NDPA, NPYR) were present, with the highest concentrations being NDMA and NDEA (1.7 and 1.9 micrograms/kg wet weight respectively). The average level of nitrosamine precursors, such as nitrate (111.22 mg/L), nitrite (0.152 mg/L) and secondary amines (4.223 mg/L), in pickled vegetables were determined, and their pH values ranged from 3 to 5.
authors.affiliation: Institute of Oncology, Beijing.
authors.forename: C
authors.initials: C
authors.lastname: Ji
authors.forename: M
authors.initials: M
authors.lastname: Li
mesh_terms: D004052:Diethylnitrosamine / Q000032:analysis; D004128:Dimethylnitrosamine / Q000032:analysis*; D004938:Esophageal Neoplasms / Q000209:etiology*; D005519:Food Preservation; D006801:Humans; D009566:Nitrates / Q000032:analysis; D009573:Nitrites / Q000032:analysis; D014675:Vegetables
chemical_list: D009566:Nitrates; D009573:Nitrites; D004052:Diethylnitrosamine; D004128:Dimethylnitrosamine