CARCINOGENIC N-NITROSAMINES IN FOOD PRODUCTS

Abstract

The results of the study of N-nitrosamines in food products are presented. The method of gas chromatography-mass spectrometry (GC/MS) was used an analysis of fish and meat products containing relatively high amounts of NA precursors, μ/kg: nitrites up to 252 and various amines up to 200 was carried out. NAs were detected in various types of fish and fish products, and less than all NAs in fresh fish. It was established that the technological processing of fish leads to an increase in the concentration of NA in the samples. The highest content of HA was found in fish meal – up to 2000 μg/kg DMNA. If DMNA is found most often and in relatively large quantities in fish products, which is formed not only from dimethylamine, oils and from various compounds containing a dimethylamino group, then Npyr is often found in meat products, and the largest amount of it is found in bacon – up to 207 μg/kg. Smoked sausages and canned goods contain DMNA – up to 80 μg/kg and NP – up to 60 μg/kg. In a mixture of spices and salty components, the amount of NA reaches 4000 μg/kg. In cooked sausages, the concentration of HA is, as a rule, somewhat lower than in smoked ones, and in fresh meat they are not detected. The content of nitrosamines in dairy, vegetable and some other products was determined. NAs are absent or found in small amounts in these products. Exceptions are soybean oil, pickles, and spinach that has been stored. Relatively high levels of NA, especially DMNA (up to 500 μg/kg in spinach) were found in them. In many products, the NA content is quite significant, especially in smoked and canned products.It is shown that a decrease in the basicity of the amine, an increase in temperature, reaction time, and the concentration of components increases the yield of HA. The optimal pH values for strongly and weakly basic amines are 3.0-3.4 and 2.25-2.5, respectively. Thus, technological processing of meat products, as well as fish products, contributes to the formation of HA. A clear quantitative relationship between the formation of HA and the nitrite content in products, as well as the shelf life, has not been established. It is necessary to develop and use simple and highly sensitive methods of analysis of NA in the environment and, above all, in food products, constant study of the degree of contamination of products and further search for ways to reduce the content of NA in all objects of the human environment.