PREFORMED VOLATILE NITROSAMINES IN SOME NIGERIAN FOODSTUFFS

被引：7

作者：

ATAWODI, SE

MADUAGWU, EN

PREUSSMANN, R

SPIEGELHALDER, B

机构：

[1] UNIV IBADAN,DEPT BIOCHEM,IBADAN,NIGERIA

[2] GERMAN CANC RES CTR,INST TOXICOL & CHEMOTHERAPY,HEIDELBERG,GERMANY

来源：

FOOD AND CHEMICAL TOXICOLOGY | 1993年 / 31卷 / 11期

关键词：

D O I：

10.1016/0278-6915(93)90224-M

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Some common Nigerian foodstuffs were assessed for their content of preformed volatile nitrosamine by chemiluminescence detection following gas chromatographic separation. Nitrosodimethylamine levels of between 0.4 and 4.6 ppb were detected in 75% of the samples analysed. The highest value was found in Brassica oleraceae, while Vernonia amygdalina contained the lowest detectable level. These data suggest that Nigerians may be exposed to chronic but very low levels of carcinogenic nitrosamines in their foods.

引用

页码：853 / 855

页数：3

共 20 条

[1] POTENTIAL OF ENDOGENOUS FORMATION OF VOLATILE NITROSAMINES FROM NIGERIAN VEGETABLES AND SPICES [J].