PubMed Health⌕ Search

Biomedical subjects

D B Melamed

Publications and source records attributed to D B Melamed.

5 recordsLinked to original sources
PubMedDate not supplied

[Determination of N-nitrosamines in food products intended for long term storage].

The content of carcinogenous N-nitrosoamines (N-nitrosodimethylamine, N-nitrosodiethylamine, N-nitrosopiperidine) was determined fluorimetrically (as NBD-amines) in preserved products, food concentrates, dried fruit and mushrooms. No N-nitrosoamines were found in the concentrates and dried products. The content of N-nitrosamines did not exceed 3 g/kg. In some samples its content reached 19 microgram/kg.

Basidiomycota↗
PubMedDate not supplied

[Determination of the N-nitrosamine content in meat and meat products].

Samples of meat and meat products for the content therein of carcinogenic N-nitrose-amines were subjected to a fluorometric analysis. In case of positive results the presence of NA was confirmed by cromate-mass-spectrometric and/or mass-spectrometric methods. The mean value for the concentrations of dimethyl-nitrose-amine, diethyl-nitrose-amine and nitrose-piperidine in meat products is within the ranges of 1.5-5.4, 1.0-6.1, 0.9-23.4 gamma/kg, respectively. NA was not found in meat.

Animals↗
PubMedDate not supplied

[Analysis of the N-nitrosamines in products of plant origin].

A spectrofluorometric method of analyzing the carcinogenic N-nitrosoamines in the form of 7-chloro-4-nitrobenzo-2-oxa-1,3-diazole derivatives is proposed. The content of nitroso-amines in a number of products of the vegetative origin was determined. In some samples of beetroots, radish and apples dimethyl-nitroso-amine in concentrations of 0.7--1.5 gamma/kg was detected. A conclusion is drawn on a relatively low content of carcinogenic N-nitroso-amines in the products of the vegetable origin.

Food Analysis↗