Volatile nitrosamines in salt preserved fish before and after cooking英文电子书.pdf

Ed Comer. Toxicol. Vol. 19. pp. 167 to 171. 1981 0015.6264/gI/wO167-OSSO2.00/0 Printed in Great Britain Pergamon Press Ltd VOLATILE NITROSAMINES IN SALT-PRESERVED FISH BEFORE AND AFTER COOKING D. P. HUANGand J. H. C. Ho Medical and Health Department, Institute of Radiology and Oncology, Queen Elizabeth Hospital, Kowloon, Hong Kong and K. S. WEBB, B. J. WOOD and T. A. GOUGH Laboratory of the Government Chemist, London SE1 9NQ, England (Received 30 June 1980) Abstract-Uncooked. steamed and fried samples of salted fish were analysed for volatile nitrosamines by gas chromatography with detection by chemiluminescence and some were also analysed by combined gas chromatography and high-resolution mass spectrometry. N-Nitrosodimethylamine (NDMA) was detected in all of the samples that were analysed, whether cooked or uncooked. It was also detected in the aqueous phases derived from the steamed samples, and in the oil from frying in two out of three batches. In one of these the NDMA level was the highest encountered in the present study. N-Nitroso- diethylamine (NDEA), on the other hand, was detected in more