Kawabata T, Matsui M, Ishibashi T, Hamano M, Ino M
IARC Sci Publ. 1982(41):287-97.
N-Nitrosamines in several traditional Japanese meals, such as 'Nebemono', 'Ten-pura' and Kara-age', were analysed. No appreciable amount, or only trace quantities, of NDMA and NPYR could be detected in these meals. The effects of various gases on nitrosamine formation in dried squid have been examined at higher cooking temperatures and the highest yield of NDMA was observed by exposure to the gas produced by the combustion of kerosene, followed by that of city gas, while very low levels of NDMA were formed when samples were wrapped in aluminium foil or broiled in air or argon atmospheres. The principal precursor of NDMA in dried squid was found to be TMAO, which is abundant in the squid muscle and from which nitrosatable DMA can be produced during broiling at higher temperatures.
对几种传统日本料理中的N-亚硝胺进行了分析，这些料理包括“煮炖菜”、“天妇罗”和“炸鸡肉”。在这些料理中未检测到可观量的N-二甲基亚硝胺（NDMA）和N-亚硝基哌啶（NPYR），或仅检测到痕量。在较高烹饪温度下研究了各种气体对鱿鱼干中亚硝胺形成的影响，结果发现，暴露于煤油燃烧产生的气体时，NDMA的产量最高，其次是城市煤气，而当样品用铝箔包裹或在空气或氩气气氛中烤制时，NDMA的形成水平非常低。研究发现，鱿鱼干中NDMA的主要前体是氧化三甲胺（TMAO），它在鱿鱼肌肉中含量丰富，在较高温度下烤制时可从中产生可亚硝化的二甲胺（DMA）。
