Kvasny Prum. 2016; 62(1): 2-8 | DOI: 10.18832/kp2016001

N-nitrosamines in 21^th CenturyPeer-reviewed article

Tomáš VRZAL, Jana OLŠOVSKÁ

¹ Výzkumný ústav pivovarský a sladařský, a. s., Lípová 15, 120 44 Praha 2 / Research Institute of Brewing and Malting, plc., Lípová 15, CZ 120 44 Praha 2

² Katedra analytické chemie, Přírodovědecká fakulta Univerzity Karlovy v Praze, Albertov 6, 128 43 Praha 2 / Department of Analytical Chemistry, Faculty of Science, Charles University in Prague, Albertov 6, CZ 128 43 Prague 2 e-mail: olsovska@beerresearch.cz

Carcinogenic nitrogen compounds, N-nitrosamines, were first identified in beer and malt during the 70's of twentieth century. Their proven occurrence in beer, in context with their significant health risk, led to the development of new technological procedures, especially in malt kilning. After these technological changes, concentrations of N-nitrosamines in malts and beers were rapidly decreased and the interest of researchers in these compounds during last 15 years has consequently strongly declined even though some questions concerning these compounds have still not been answered. This article provides a brief historical summary of N-nitrosamines and brings information about the most important advances in analysis of these compounds in the last 15 years.

Keywords: N-nitrosamines, toxicity, beer, malt, hop, gas chromatography, mass spectrometry, chemiluminescence

Received: May 17, 2016; Accepted: May 17, 2016; Published: January 29, 2016