海产鱼类含有大量的三甲胺氧化物(Trimethylamine-N-oxide,以下简称TMAO),用海鱼制作香肠时,许可使用发色剂亚硝酸盐,而TMAO和亚硝酸可生成对人体有害的亚硝基二甲胺(N-nitrosodimethylamine,以下简称NDMA)。作者用鳕鱼碎肉在实验室中加工鱼肉香肠,以及用TMAO和NaNO_2于试管中在不同pH和不同温度下反应,以观察NDMA生成的条件。实验方法如下。在鳕鱼肉中加入食盐3%、砂糖5%、谷氨酸钠0.2%和淀粉3%。然后各 Marine fish contain a large amount of trimethylamine-N-oxide (TMAO). When making sausages with marine fish, the hair dye nitrite is permitted, and TMAO and nitrite produce harmful nitrite N-nitrosodimethylamine (hereinafter referred to as NDMA). The authors processed minced meat sausages from cod cuts in labs and reacted with TMAO and NaNO 2 in test tubes at different pHs and temperatures to see the conditions under which NDMA was generated. The experimental method is as follows. Add salt 3%, sugar 5%, sodium glutamate 0.2% and starch 3% in cod meat. Then all