Studies on Nitrosamine in Foods (VI)

In the previous papers, the authors reported an improved method of Uno's colorimetric determination, extraction and identification method of secondary amines. As many kinds of food components sometimes disturb the extraction and determination method of the amines, the authors' method was compared with Dyer's method improved by Kawabata for various foods. The authors' method was slightly disturbed with trimethylamine oxide, but not by histamine, arginine, proline, choline even in high concentrations. Secondary amines in 12 kinds of canned food were analyzed by the above two methods and the results almost agreed.