食品中のニトロソアミンに関する研究 (第6報)

第2級アミンの2種類の抽出定量法の比較

抄録

In the previous papers, the authors reported an improved method of Uno's colorimetric determination, extraction and identification method of secondary amines. As many kinds of food components sometimes disturb the extraction and determination method of the amines, the authors' method was compared with Dyer's method improved by Kawabata for various foods. The authors' method was slightly disturbed with trimethylamine oxide, but not by histamine, arginine, proline, choline even in high concentrations. Secondary amines in 12 kinds of canned food were analyzed by the above two methods and the results almost agreed.