CAJ | 학술논문

目的：为了解亚硝基化合物在食品中的分布情况。方法：用气相色谱-热能分析仪对72份啤酒、酱油、香肠中N-亚硝基化合物进行检测。结果：样品中检出二甲基亚硝胺、二乙基亚硝胺、亚硝基吡咯烷、亚硝基哌啶四种亚硝基化合物。三类食品均检出二甲基亚硝胺，检出率分别为83.9％、95.2％、80.0％，总亚硝基化合物检出率分别为87.1％、95.2％、80.0％。含量均在7ug/kg以下。结论：本次调查三类食品亚硝基化合物检出阳性率在80％以上，虽含量极微但亚硝基化合物属强致癌物，为食用安全起见，应采取有效措施降低食品中亚硝基化合物及前体物含量。
목적：위료해아초기화합물재식품중적분포정황。방법：용기상색보-열능분석의대72빈비주、장유、향장중N-아초기화합물진행검측。결과：양품중검출이갑기아초알、이을기아초알、아초기필각완、아초기고정사충아초기화합물。삼류식품균검출이갑기아초알，검출솔분별위83.9％、95.2％、80.0％，총아초기화합물검출솔분별위87.1％、95.2％、80.0％。함량균재7ug/kg이하。결론：본차조사삼류식품아초기화합물검출양성솔재80％이상，수함량겁미단아초기화합물속강치암물，위식용안전기견，응채취유효조시강저식품중아초기화합물급전체물함량。
Objective: To study the distribution of nitroso compound in foods. Methods: 72 samples of beer, soy sauce and sausage were tested with the method of GC-TEA. Rusults: The peaks of dimethyl nitrosamine, diethyl nitrosamine, nitroso pyrrolidine, nitroso piperidine and sope other unknown compositions were found among all the three kinds of food mentioned above. Their check-out ratio are 83.9%, 95.2%, 80. 0% in turn and the check-out ratio of the total nitroso compound are 87.1%, 95.2%, 80. 0% it turn. And the content of the total nitroso compound in these samples are all below 7ug/kg. Conclusion: The check-out ratio of nitroso compound in these three kinds of food are all above 80%. Owing to the impartible relationship between nitroso compound and cancer, efficient apply should be adopted to reduce the content of nitroso compound and its former substance, inspite of their little content, for safe's seek.