论文部分内容阅读
本文探讨了朝鲜族喜爱的辣白菜、大酱等食品中的亚硝胺的前体——销酸盐(NO_4~-)、亚硝酸盐(NO_2~-)及二级胺,以及其对抗物维生素C和亚硝胺形成的关系。结果表明,新鲜辣白菜中未检出亚硝酸盐,而硝酸盐含量始终超过1000mg/kg;保存到春季的辣白菜中的亚硝酸盐含量为0.23mg/kg,其中维生素C含量从211mg/kg下降至29mg/kg。朝鲜族家庭自制的大酱和酱油中二级胺含量分别为71mg/kg和31mg/L。朝鲜族成人唾液中亚硝酸盐含量为17.95mg/L。大酱、酱油等食品二级胺提取液和亚硝酸盐,在试管和动物胃内均能合成二甲基亚硝胺等亚硝胺,其最适条件是pH3.0～3.5。唾液促进大酱、酱油等食品中的二级胺的亚硝基化,在亚硝基化过程中,亚硝酸盐浓度起重要作用。
This article explores the precursors of nitrosamines in foods like Korean cabbage, miso, and other food products, such as NO_4~-, nitrites, and secondary amines, as well as their antagonists. The relationship between vitamin C and nitrosamine formation. The results showed that no nitrite was detected in the fresh Chinese cabbage, and the nitrate content always exceeded 1000mg/kg; the nitrite content in the preserved Chinese cabbage was 0.23mg/kg, and the vitamin C content was from 211mg/kg. Decrease to 29mg/kg. The levels of secondary amines in the homemade Korean sauce and soy sauce were 71 mg/kg and 31 mg/L, respectively. The content of nitrite in Korean adult saliva is 17.95 mg/L. Secondary amine extracts and nitrites, such as miso and soy sauce, can synthesize nitrosamines such as dimethylnitrosamines in test tubes and animal stomachs. The optimum conditions are pH 3.0 to 3.5. Saliva promotes the nitrosylation of secondary amines in foods such as miso and soy sauce. Nitrite concentration plays an important role in the nitrosylation process.