Formation and occurrence of nitrosamines in food.

摘要: Nitrosamines are formed by reaction of secondary or tertiary amines with a nitrosating agent. In foods, the agent is usually nitrous anhydride, from nitrite in acidic, aqueous solution. Food constituents and physical make-up food can effect nitrosamine formation. Ascorbic acid sulfur dioxide used to inhibit formation foods. Nitrosodimethylamine has been shown be certain foods as result direct-fire drying process. this case, oxides nitrogen air nitrosate being dried. The volatile which occurs most commonly nitrosodimethylamine, nitrosopyrrolidine lesser extent. Due limitations analytical methodology, very little information available on levels nonvolatile nitrosamines other N-nitroso compounds Foods have contain include cured meats, primarily cooked bacon; beer; some cheeses; nonfat dry milk; sometimes fish. It should emphasized that not all samples analyzed detectable amounts nitrosamines. When present, occur lower microgram/kg range. Estimates several investigators suggest average daily intake approximately 1 microgram/person.