Aidjanov M M, Sharmanov T Sh
IARC Sci Publ. 1982(41):267-76.
Numerous samples of various foods, such as salt-dried and smoke-dried meats, fermented sausages, sour-milk products, fermented mare's and camel's milk, raw vegetables, rice, rock and table salts, local bread and daily food rations were analysed by GC-TEA and HPLC-TEA for the presence of volatile nitrosamines. Apart from the observation of NDMA (up to 0.7 microgram/kg) in three samples of Kazakh cheeses, the volatile nitrosamines were detected only in some meat and meat products. Salted air-dried meat contained NDMA in amounts up to 54 micrograms/kg. NPYR (12 micrograms/kg) was found in one sample of nitrite-cured sausage. The highest content of NPIP (7 micrograms/kg) was detected in fermented, home-made sausage. It is clear that the only significant contribution of these dialkyl and heterocyclic nitrosamines to the diet is from stored, salt-dried meat and nitrite-cured meat products. Analyses of nitrate and nitrite in various local products are reported. The validity of our assumption that the high incidence of oesophageal cancer can be lowered by realistic improvements in the processing and storage of meat and meat products requires further evaluation.
采用气相色谱 - 热能量分析仪（GC - TEA）和高效液相色谱 - 热能量分析仪（HPLC - TEA）对各种食品的众多样本进行了分析，这些食品包括盐腌和烟熏肉类、发酵香肠、酸奶制品、发酵马奶和骆驼奶、生蔬菜、大米、岩盐和食用盐、当地面包以及日常食物配给，以检测其中挥发性亚硝胺的存在情况。除了在三个哈萨克奶酪样本中观察到N - 亚硝基二甲胺（NDMA，含量高达0.7微克/千克）外，挥发性亚硝胺仅在一些肉类和肉制品中被检测到。盐渍风干肉中NDMA含量高达54微克/千克。在一个亚硝酸盐腌制香肠样本中发现了N - 亚硝基吡咯烷（NPYR，含量为12微克/千克）。在发酵的自制香肠中检测到N - 亚硝基哌啶（NPIP）的最高含量为7微克/千克。显然，这些二烷基和杂环亚硝胺对饮食的唯一显著贡献来自储存的盐渍肉和亚硝酸盐腌制肉制品。报告了各种当地产品中硝酸盐和亚硝酸盐的分析情况。我们关于通过切实改进肉类和肉制品的加工与储存来降低食管癌高发病率这一假设的有效性，尚需进一步评估。
