Tutelyan V A, Zhukova G F, Pimenova V V
Institute of Nutrition, AMS USSR, Moscow.
Food Addit Contam. 1990 Jan-Feb;7(1):43-9. doi: 10.1080/02652039009373818.
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.
对4000多个源自植物和动物的国产食品样本中的挥发性N-亚硝胺含量进行了研究。结果发现，88%的被研究样本含有N-亚硝胺，在一些麦芽和啤酒、鱼制品及一些肉制品样本中检测到的含量最高。讨论了食品加工技术对N-亚硝胺形成的影响。还讨论了在食品生产过程中防止N-亚硝胺积累的可能性。
