Studies on Nitrosamine(I) - Contents of Nitrite and Nitrate in Korean Foods(Kimchi) and Human Saliva -

Nitrosamine에 관(關)한 연구(硏究)(제(第)1보(報)) - 한국식품(韓國食品)(김치류(類)) 및 인타액중(人唾液中) 아초산근(亞醋酸根), 초산근등(醋酸根等)의 함량(含量)에 대(對)하여 -

Nitrite, one of the precursors of dimethylnitrosamine distributes widely in natural foods and also used as a color fixative in meat products. In this paper Nitrites and Nitrates contents in Korean-Kimchi and Human Saliva were as follows. (1) pH: $pH:\;3.8{\sim}5.8$(in Korean-Kimchi soup) (2) NaCl: $1.5{\sim}3.1%$(in Korean-Kimchi soup) (3) Acidity: $0.38{\sim}0.62%$(in Korean-Kimchi soup) (4) $NO_2-$ $0.25{\sim}0.68ppm$ (in Korean-Kimchi) $1.9{\sim}5.0ppm$ (in Human Saliva) (5) $NO_3-$ $35.0{\sim}92.0ppm$ (in Korean-Kimchi) $7.6{\sim}28.0ppm$ (in Human Saliva) These results showed low contents in Korean-Kimchi and Human Saliva.