食品中のニトロソアミンに関する研究 (第2報)

第2級アミンおよびニトロソアミンの分別比色定量法

抄録

The precursors of nitrosamines which has been known as potent carcinogenic substance, were found as nitrite and secondary amines by the discovery during the storage of fishmeal preserved with nitrite. Although nitrite is used in foods as color fixative in many countries, it is also detected in natural products such as vegetables, fruits and other many kinds of foods. Secondary amines, the other precursor are detected in fishes especially in marine fishes and fish roes, but few data concerning the distribution of secondary amines in foods were reported. For the purpose of investigating on the toxicity of nitrosamines in foods, the distribution of secondary amines in common daily foods is important and it is necessary to establish a determination method of secondary amine. The authors modified the naphthylamine colorimetric method reported by Uno, and succeeded in obtaining good recovery and sensitivity.