연구분야
김치 저장 중 N-Nitrosodimethylamine 생성에 배추 내 아질산염과 질산염 함량의 영향
- 작성일2017.05.15 00:00
- 분류
- 조회수2,562
- 링크https://www.dbpia.co.kr/Journal/ArticleDetail/NODE06599379?TotalCount=0&Seq=4&isIdentifyAuthor=1&Col
- 저널명한국식품영양과학회지
- 저자강경훈,정미자,이수정,하은선,성낙주,김정균,김성현,김상현
- 구분
- 유형
제목
김치 저장 중 N-Nitrosodimethylamine 생성에
배추 내 아질산염과 질산염 함량의 영향
요약
Nitrite and dimethylamine (DMA) are the immediate precursors of carcinogenic N-nitrosodimethylamine (NDMA). This study investigated the effects of nitrite and nitrate contents in Chinese cabbage on changes in NDMA, nitrite, nitrate, and DMA contents during storage of kimchi. Contents of nitrite in Chinese cabbage 1 (HNC), Chinese cabbage 2 (MNC), and Chinese cabbage 3 (LNC) were 47.54±1.07, 10.12±0.31, and 6.10±0.09 mg/kg, respectively. Kimchi were assigned to one of the following three groups: kimchi used HNC (HNK), kimchi used MNC (MNK), and kimchi used LNC (LNK). HNK had higher levels of nitrite and nitrate than those in MNK and LNK after storage for 10 days and 20 days. DMA and NDMA contents decreased in all kimchi during the storage period. HNK had higher NDMA content than LNK until 20 days of storage. These results suggest that the contents of nitrite and nitrate in Chinese cabbage have significant effects on the formation of NDMA in kimchi.
콘텐츠 정보책임자
- 담당부서 사업예산실
- 담당자 최지석
- 연락처 062-610-1710