Porownanie zawartosci N-nitrozodimetyloaminy w wybranych produktach miesnych

• Autorzy: Ciemniak A.

Warianty tytułu

LA

A comparison of N-nitrosodimethylamine contents in selected meat products

• Języki publikacji: PL

Abstrakty

PL

Przeprowadzono badania wybranych produktów mięsnych pod kątem zawartości w nich N—nitrozodimetyloaminy. Analizy wykonano techniką chromatografii gazowej sprzężonej ze spektrometria mas (GC-MS). Najwyższe zawartości N-nitrozodimetyloaminy stwierdzono w produktach peklowanych i wędzonych.

EN

Nitrosamines are know as the most potent group of carcinogens. Approximately 300of these compounds have been tested, and about 90% of them have been found to be carcinogenic in laboratory animals. N-nitrosodimethylamine causes liver cancer, whereas some of tobacco specific nitrosamines causes lung cancer. Volatile N-nitrosamines induce tumors in a variety of human organs, including the tongue, esophagus, lung, pancreas, liver, kidney and bladder. They are formed during reaction of secondary or tertiary amino compounds and nitrite or nitrogen oxides. Nitrosamines occurs as contaminants in many foodstuff including food and beverages: beers, cheeses, sausages, smoked and pickled foods. They are formed during frying, smoking and food preserved with pickling salt. These compounds can also be produced in man and other mammals under the acidic conditions in the stomach. The present study was carried out to determine level of N-nitrosodimethylamine in selected 13 meat products. The extraction procedure was based on Raoul's method, ie. on two consecutive extraction-concentration step using extrelut and florisil columns. The level of N-nitrosodimethylamine was varied from 0,049 mg/kg to 16,47 mg/kg. The highest level of NDMA was found in smoked sausage.

Słowa kluczowe

PL

chromatografia gazowa; przetwory miesne; peklowanie; nowotwory; wedzenie; choroby czlowieka; czynniki rakotworcze; N-nitrozodimetyloamina; dieta; oznaczanie; N-nitrozoaminy; zywienie czlowieka

EN

gas chromatography; meat product; pickling process; cancer; smoking process; human disease; carcinogenic factor; N-nitrosodimethylamine; diet; determination; N-nitrosamine; human nutrition

• Wydawca: -
• Czasopismo: Roczniki Państwowego Zakładu Higieny
• Rocznik: 2006
• Tom: 57
• Numer: 4
• Opis fizyczny: s.341-346,tab.,bibliogr.

Twórcy

autor

Ciemniak A.

• Akademia Rolnicza, ul.Papieza Pawla IV 3, 71-459 Szczecin