Lin J K, Hurng D C
Food Chem Toxicol. 1985 Jun;23(6):579-83. doi: 10.1016/0278-6915(85)90182-6.
The levels of dimethylamine-nitrogen (DMA-N), trimethylamine-nitrogen (TMA-N) and trimethylamine-N-oxide-nitrogen (TMAO-N) were determined in five species of dried squid. Each sample contained extremely high levels of TMAO-N (2558-8064 ppm) and moderate amounts of TMA-N (121-503 ppm) and DMA-N (124-373 ppm). Over 90% of TMAO-N in squid was converted to TMA-N and DMA-N after heating at 200 degrees C for 1 hr; approximately 50% of the volatile TMA-N and DMA-N was lost during the course of the heating. The thermal conversions were accelerated by heat, and possibly involved catalysis by certain tissue constituents. Squids are a popular seafood in most oriental countries, but before appearing on the market they are subjected to a long food-processing procedure. Therefore, a high concentration of TMAO in squids is an important problem, for food technology as well as toxicology.
测定了五种鱿鱼干中二甲胺氮（DMA-N）、三甲胺氮（TMA-N）和氧化三甲胺氮（TMAO-N）的含量。每个样品中TMAO-N含量极高（2558 - 8064 ppm），TMA-N含量适中（121 - 503 ppm），DMA-N含量适中（124 - 373 ppm）。鱿鱼中超过90%的TMAO-N在200℃加热1小时后转化为TMA-N和DMA-N；在加热过程中，约50%的挥发性TMA-N和DMA-N损失。热转化受热加速，可能涉及某些组织成分的催化作用。鱿鱼在大多数东方国家是一种受欢迎的海鲜，但在上市之前要经过漫长的食品加工过程。因此，鱿鱼中高浓度的TMAO对食品技术和毒理学来说都是一个重要问题。
