Formation of N-Nitroso-N-methylurea in Various Samples of Smoked/Dried Fish, Fish Sauce, Seafoods, and Ethnic Fermented/Pickled Vegetables Following Incubation with Nitrite under Acidic
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- 作者：Nrisinha P. Sen ; Stephen W. Seaman ; Philander A. Baddoo ; Christine Burgess ; and Dorcas Weber
- 刊名：Journal of Agricultural and Food Chemistry
- 出版年：2001
- 出版时间：April 2001
- 年：2001
- 卷：49
- 期：4
- 页码：2096 - 2103
- 全文大小：77K
- 年卷期：v.49,no.4(April 2001)
- ISSN：1520-5118
文摘
In continuation of our previous studies on N-nitroso-N-methylurea (NMU) formation in cured meatsfollowing incubation with nitrite at gastric pH, we extended the investigation to other foodsmentioned in the title of this paper. The main objective was to determine whether these foods havethe potential to form NMU at pH's that can be found in the human stomach. This was done bynitrosating an aliquot (5 g for fish sauce, 10 g for the others) of each with 7.25 
M to 1.59 mMlevels of sodium nitrite for 2 h at room temperature at pH 0.8-1.5 and measuring the amounts ofNMU formed. Of the samples tested, fish sauce formed 2-712 ng of NMU, followed in decreasingorder by herring (<0.3-688 ng); dried anchovy, shrimp, and other fishes (<0.3-134 ng); crab andlobster paté (<0.3-342 ng); sardines (6-59 ng); oysters and mussels (11-31 ng); dried squid (3-47ng); kimchi (7-107 ng); and Japanese pickled radish (<0.3-72 ng). Incorporation of 200-2000 ppmof ascorbic acid in the fish sauce and other foods, prior to nitrosation, appreciably inhibited suchNMU formation. Although previous researchers in China reported NMU formation in nitrosatedsamples of fish sauce, this is the first reported formation of NMU upon nitrosation of the otherfoods mentioned above, and the first reported inhibition of such formation by added ascorbic acid.Keywords: N-Nitroso-N-methylurea, NMU, nitrite, determination of NMU in foods, inhibition ofNMU formation by ascorbic acid, fish and seafoods, fermented/pickled vegetables
M to 1.59 mMlevels of sodium nitrite for 2 h at room temperature at pH 0.8-1.5 and measuring the amounts ofNMU formed. Of the samples tested, fish sauce formed 2-712 ng of NMU, followed in decreasingorder by herring (<0.3-688 ng); dried anchovy, shrimp, and other fishes (<0.3-134 ng); crab andlobster paté (<0.3-342 ng); sardines (6-59 ng); oysters and mussels (11-31 ng); dried squid (3-47ng); kimchi (7-107 ng); and Japanese pickled radish (<0.3-72 ng). Incorporation of 200-2000 ppmof ascorbic acid in the fish sauce and other foods, prior to nitrosation, appreciably inhibited suchNMU formation. Although previous researchers in China reported NMU formation in nitrosatedsamples of fish sauce, this is the first reported formation of NMU upon nitrosation of the otherfoods mentioned above, and the first reported inhibition of such formation by added ascorbic acid.Keywords: N-Nitroso-N-methylurea, NMU, nitrite, determination of NMU in foods, inhibition ofNMU formation by ascorbic acid, fish and seafoods, fermented/pickled vegetables