市販漬物中の亜硝酸塩とニトロソアミンについて [in Japanese] The content of nitrite and nitrosamines in pickles on the market [in Japanese]
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胡瓜漬の亞硝酸塩、硝酸塩の消長並びに、市販漬物中の亞硝酸塩、硝酸塩、pH、ニトロソアミンについて検討を試みた。1) 胡瓜漬の亞硝酸塩、硝酸塩の消長を知るためにホウロウ容器を用い、5%食塩水に胡瓜を漬け込み、25℃に保存し、経日的に胡瓜漬と漬汁の亞硝酸塩、硝酸塩を定量した。その結果、漬け初期で多量の亞硝酸塩が生成された。2) 次に市販漬物について検討したところ、市販漬物中には硝酸塩、亞硝酸塩が多く、なかでも葉菜類が最も高く、次いで根菜類、果菜類の順であった。亞硝酸塩が浅漬に多く、酒粕漬、味噌漬、醤油漬、酢漬では僅かであった。亞硝酸塩生成量とpHとの関わりは大でpH6.8～5.0の漬物から亞硝酸塩は多量に検出され、pH5.0以下の漬物では僅かであった。3) 漬物に含まれるニトロソアミンはNDMAが殆どで、NDEA、NDPA、NDBAは検出されなかった。なかでもNDMAは大根と白菜の漬物に多く含まれ、亞硝酸塩の多い野沢菜漬、せいさい菜漬、高菜漬からは殆ど検出されなかった。なお、本研究の一部は第39回日本家政学会年次大会で発表したものである。
The changes of nitrite and nitrate contents in cucumber pickles, and the content of nitrite, nitrate, pH, and nitrosamines in pickles on the market were analyzed. (1) In order to monitor the changes of nitrite and nitrate in cucumber pickles, cucumbers pickled in 5% NaCl in the enameled vessel were stored at 25℃, and the amount of nitrite and nitrate were measured through the process of pickling in the cucumbers and in the brine. In con-sequence, much nitrite was found in the early pickling stage. f d that (2) By examining the contents in various kinds of pickles on the market, it was found that they contained much nitrite and nitrate. The contents of them decreased in turn of green vegetables, roots and fruit vegetables. More nitrite was found in fresh pickles than in sake lees in miso, soy and vinegar pickles. It was also found that there was such a close relationship between the amount of nitrite and pH that much nitrite was detected in the pickles of pH 6.8～5.0, while a little nitrite was detected in the pickles below pH 5.0. (3) Nitrosamines contained in the pickles consisted of almost NDMA, and NDEA, NDPA and NDBA were not detected. A large quantity of NDMA was detected in pickled Japanese radishes and pickled Chinese cabbages, while it was hardly detected in Nozawana-zuke. Seisaina-zuke and Takana-zuke which contained much nitrite.
調理科学 20(1), 54-59, 1987