Fazio T, Havery D C
IARC Sci Publ. 1982(41):277-86.
The presence of N-nitrosodimethylamine (NDMA) in malt and malt beverages has been linked to the direct flame drying of malt. Similar drying procedures are used in the preparation of a variety of foods, such as non-fat dry milk, soy proteins and dried cheeses. A survey of some of these processed foods for volatile N-nitrosamines has shown that low levels of NDMA are present, along with N-nitrosomorpholine in one sample of soy protein isolate. This paper describes the procedures used for the analysis of a variety of processed dried foods for volatile nitrosamines and reports the results obtained.
麦芽和麦芽饮料中存在的N-亚硝基二甲胺（NDMA）与麦芽的直接火焰干燥有关。类似的干燥程序用于制备多种食品，如脱脂奶粉、大豆蛋白和干酪。对其中一些加工食品中挥发性N-亚硝胺的调查表明，存在低水平的NDMA，并且在一个大豆分离蛋白样品中还存在N-亚硝基吗啉。本文描述了用于分析多种加工干燥食品中挥发性亚硝胺的程序，并报告了所得结果。
