Studies on Relation of Nitrate and Nitrite Contents in Korean Foods and Human Saliva

한국(韓國) 식품(食品)과 인(人) 타액중(唾液中)의 질산염(窒酸鹽) 및 아질산염(亞窒酸鹽)의 함량(含量) 관계(關係)에 관(關)한 연구(硏究)

  • Ko, Young-Su (Institute of Food Sciences, Hanyang University)
  • 고영수 (한양대학교 식품과학연구소)
  • Published : 1979.09.15

Abstract

Nitrite, one of the precursors of dimethylnitrosamine, distributes widely in natural foods and is also used as a color fixing agent in meat products. This experiment was carried out to determine the contents of nitrite and nitrate of Korean foods and suman saliva. Nitrite content was measured by use of the diazotization-coupling reaction, while cadmium reduction method by use of metallic cadmium was applied to determine nitrate. The objects are about 150 of female students who are $19{\sim}22$ years old ands standard analytical values of nitrate contents of $10{\sim}20$ samples produced in various places. The results showed that contents of nitrite and nitrate of Korean foods and saliva were relatively high levels.

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