Kvasny Prum. 1982; 28(7): 149-152 | DOI: 10.18832/kp1982030

Determination of nitrosamines in malt and beer.Peer-reviewed article

W. FRITZ, W.J. UHDE

From the standpoint of food toxicology it is necessary to take into account precursors of N-nitroscompounds which are present in food and eatables. Among these precursors belong various nitrosable amine structures, nitrosation agents, nitrites and nitrates. The N-nitroscompounds in food can be formed during various technological procedures such as: kilning, smoking, curing and a treatment before baking. In addition, also the endogen formation of nitrosamines in a digestive tract of men is possible. The volatile N-nitroscompounds can he determined by "Thermal-Energy-Analyzer", type 502 M after the separation by gas chromatography using gas chromatograph, type HP 5880 A. The determined concentration is 0,1 μg dimethylnitrosamine per kg of food and the reproducibility for the repeated determinations is between 80 and 90 %. Authors also discuss their own experimental experiences with other methods such as fluorescence-densitometric estimation after derivatization and gas chromatography-mass spectrometry identification with the use of heptafluorobutyric acid. First results of the formation of volatile N-nitroscompounds in malt and beer are given and the discussion is focused on their restricted formation in food.
(In Czech, English summary only)

Keywords: N-nitrosamines, determination, malt, beer

Published: July 1, 1982