Assay of N-nitrosamines in foodstuffs produced in the USSR by gas-liquid chromatography with a thermal energy analyser.
The content of volatile N-nitrosamines in over 4000 samples of domestic foodstuffs of plant and animal origin were studied. It was found that 88% of the samples studied contained N-nitrosamines, the greatest amounts being detected in some samples of malt and beer, fish products and some meat products. The impact of food processing technologies on the formation of N-nitrosamines is discussed. Possibilities of preventing the accumulation of N-nitrosamines during the process of food production are discussed.
Tutelyan
V A
VA
Institute of Nutrition, AMS USSR, Moscow.
Zhukova
G F
GF
Pimenova
V V
VV
D002151:Calorimetry / Q000379:methods; D002849:Chromatography, Gas; D005506:Food Contamination / Q000032:analysis*; D009602:Nitrosamines / Q000032:analysis*; D014586:USSR
D009602:Nitrosamines