Zusammenfassung
Der Gehalt an Nitrosoaminosäuren und ihr Anteil an den Gesamt-N-Nitrosoverbindungen im Fettgewebe von rohem Schinkenspeck wurde untersucht. In 80% der Proben wurde ein Gehalt an Nitrosoaminosäuren von bis zu 0,2 mg/kg festgestellt. Scheinbare Gesamt-N-Nitrosoverbindungen waren in allen Proben in einer Konzentration von 0,4 bis 3,7 mg (N-NO)/kg vorhanden. Die eigentlichen Nitrosoaminosäuren machen nur etwa 1% der scheinbaren Gesamt-N-Nitrosoverbindungen aus. Die Mehrzahl der scheinbaren Gesamt-N-Nitrosoverbindungen im Fettgewebe findet sich im nichtlöslichen Bindegewebe, wobei der verbleibende Rest chloroformlöslich ist.
Summary
The levels of nitrosoamino acids and apparent total N-nitroso compounds in the adipose tissue of raw bacon have been examined. Nitrosoamino acids were detected in 80% of the samples in levels of up to 0.2 mg/kg. Apparent total N-nitroso compounds were present in all samples in concentrations of between 0.4 and 3.7 mg (N-NO)/kg. Nitrosoamino acids accounted for approximately only 1 % of the apparent total N-nitroso compounds. The majority of the apparent total N-nitroso compounds in the adipose tissue were associated with the insoluble connective tissue fraction, with the remainder present as chloroform soluble species.
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Tricker, A.R., Perkins, M.J., Massey, R.C. et al. Some nitrosoamino acids in bacon adipose tissue and their contribution to the total N-nitroso compound concentration. Z Lebensm Unters Forch 180, 379–383 (1985). https://doi.org/10.1007/BF01027770
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DOI: https://doi.org/10.1007/BF01027770