魚肉缶詰中のピロリジンおよびピペリジンのガスクロマトグラフィ-による定量〔英文〕

概要

論文の詳細を見る
Cyclic amines, pyrrolidine (Pyr) and piperidine (Pip), can form the corresponding carcinogenic N-nitroso compounds. The present study established a gas chromatographic determination method for these amines contained in food samples. Both amines extracted from samples were purified by cation-exchange chromatography, converted into the N-n-amyloxycarbonyl deriva-tives and then determined by gas chromatography on a mixture of 5.5% OV-17 and FFAP (10: 1 w/w). Aniline was used as an internal standard in gas chromatographic analysis. When the established method was applied to carp muscle and 12 kinds of canned fish products, Pyr was detected in all samples at concentrations ranging from 0.10 to 6.63μg/g while lesser amounts of Pip were in a few canned products only. It was noticeable that the canned dark muscle of tuna and skipjack contained especially high amounts of Pyr as compared to other samples. A part of Pyr in the canned products was assumed to originate from raw material.
日本水産學會の論文