Miller B J, Billedeau S M, Miller D W
Food and Drug Administration, National Center for Toxicological Research, Jefferson, AR 72079.
Food Chem Toxicol. 1989 May;27(5):295-9. doi: 10.1016/0278-6915(89)90131-2.
Differences in volatile N-nitrosamines (NNAs) found in nitrite-cured bacon cooked in an electric skillet and a microwave oven were determined. Samples of bacon were fried in an electric skillet at 171 and 206 degrees C and in a standard microwave oven (rated at 700 W full power) for 45 and 75 sec/slice. The level of NNAs were determined in the cooked bacon and fried-out fat by using gas chromatography-thermal energy analysis. Both N-nitrosopyrrolidine (NPYR) and N-nitrosodimethylamine (NDMA) were detected in the fried-out bacon fat at levels up to 20.8 and 23.3 ng/g, respectively. The total NNAs (NDMA and NPYR) in the skillet-fried bacon was c. 11 ng/g for both the 171 and 206 degrees C fried samples. No NNAs were detected in the bacon or fried-out fat after cooking in a microwave oven for 45 sec/slice. However, excessive cooking of the bacon in a microwave oven (75 sec/slice) does produce levels of NPYR up to 5 ng/g. The minimum detectable level of NPYR was 2.08 ng/g and that of NDMA was 0.76 ng/g. These results indicated that the method of cooking meats containing nitrite could affect the level of NNAs in the cooked product, thereby affecting the level of human exposure to NNAs.
测定了在电煎锅和微波炉中烹制的亚硝酸盐腌制培根中挥发性N-亚硝胺（NNA）的差异。将培根样品分别在电煎锅中于171摄氏度和206摄氏度下煎炸，以及在标准微波炉（全功率700瓦）中以每片45秒和75秒的时间进行烹制。通过气相色谱-热能分析测定烹制后的培根和煎炸出的油脂中NNA的含量。在煎炸出的培根油脂中检测到了N-亚硝基吡咯烷（NPYR）和N-亚硝基二甲胺（NDMA），含量分别高达20.8纳克/克和23.3纳克/克。在171摄氏度和206摄氏度下煎炸的电煎锅烹制培根中，总的NNA（NDMA和NPYR）含量约为11纳克/克。在微波炉中以每片45秒的时间烹制后，培根或煎炸出的油脂中未检测到NNA。然而，在微波炉中对培根进行过度烹制（每片75秒）确实会产生高达5纳克/克的NPYR。NPYR的最低可检测水平为2.08纳克/克，NDMA的最低可检测水平为0.76纳克/克。这些结果表明，烹制含亚硝酸盐肉类的方法可能会影响烹制后产品中NNA的含量，从而影响人体接触NNA的水平。
