水産加工食品中のN-ニトロサミンに関する研究-I : ガスクロマトグラフィーおよび薄層クロマトグラフィーによる定性および定量法の検討

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The assessment of potential health hazards due to N-nitrosamines requires reliable analytical method(s) of identification and concentration of such compounds in vulnerable foodstuffs, such as nitride treated fishery products, e.g. fish-sausage and ham, and salted salmon roe. Basic studies were conducted on the determination of trace quantities of volatile N-nitrosamines by thin-layer (TLC) and gas-liquid chromatography (GLC). Results obtained may be summarized as follows:1. The maximum rate of coloring of dimethylnitrosamine (DMNA) on a TLC plate was obtained by ultraviolet irradiation light (λmax=253.7 nm) using a dose of about 15, 000μW/cm2.2. Rf values for 8 N-nitrosamines on TLC (Silicagel G plates) were determined using 3 different solvent systems.3. Resolutions and sensitivities of a gas chromatograph equipped with an alkali thermoionic detector (KBr crystal) for 8 N-nitrosamines were compared with 4 types of columns. Both Chromosorb W-PEG 6, 000 and Chromosorb W-Versamid 900 were found to be suitable for the qualitative and quantitative analyses of trace amount of N-nitrosamines.4. The formation of DMNA in the nitrite treated Alaska pollack roe sample has been confirmed by a gas-liquid chromatograph-mass spectrometer.