Alaska Pollock (Theragra chalcogramma) Mince and Surimi as Partial Meat Substitutes in Frankfurters: N-Nitrosodimethylamine Formation

Studies were conducted to determine the feasibility of using 3 forms of Alaska pollock (AP) as a partial substitute for meat in a nitrite-cured product. The effect of several pre- and post-processing storage conditions on N-nitrosodimethylamine (NDMA) were studied in frankfurters substituted with 15 and 50% unwashed and washed mince and surimi. In franks made with unwashed mince, frozen stored prior to processing, NDMA increased during frozen storage; little change was observed in franks containing washed mince and surimi. Refrigerated storage of franks generally showed a decrease in NDMA with all 3 forms of fish. Overall, the use of washed mince and surimi at the 15% substitution level gave mean values less than 2 ppb NDMA, even after boiling. The results indicate that 50% unwashed AP mince should not be used as a partial substitute for meat in frankfurters.     

Effect of plant polyphenols and ascorbic acid on lipid oxidation,residual nitrite and N‐nitrosamines formation in dry‐cured sausage

The effects of green tea,grape seed polyphenols and ascorbic acid on pH, water activity (a_w), microbiological counts, TBARS, residual nitrite and N‐nitrosamines were determined in dry‐cured sausages during the ripening period. Results showed that TBARS increased gradually during ripening (P < 0.05), but were significantly reduced with plant polyphenols and ascorbic acid (P < 0.05). Green tea polyphenol (GTP) was most effective (P < 0.05) in reducing TBARS. Plant polyphenols and ascorbic acid significantly decreased residual nitrite, ascorbic acid being most effective (P < 0.05). The amount of N‐nitrosamines increased during ripening, but was significantly reduced with plant polyphenols and ascorbic acid (P < 0.05). Plant polyphenols had no significant effects on moisture content, a_w, pH or microbiological counts in dry‐cured sausage during ripening (P > 0.05). It was concluded that plant polyphenols and ascorbic acid were effective in maintaining the quality and safety of dry‐cured sausages.     

凝胶渗透色谱技术在卷烟分析前处理中的应用进展

样品前处理对于保证结果的一致性与准确度至关重要。GPC凝胶净化系统的出现,使得前处理方便快捷,数据准确可靠。综述了凝胶渗透色谱在卷烟烟气中农残成分和特殊有害成分(苯并芘和NNK)实验方法中的应用,指出,凝胶渗透净化系统用于卷烟烟气中苯并芘和亚硝胺分析的前处理具有创新性和研究意义。     

The role of primary alkanolamines in cosmetic formulation

Alkaline products are commonly used in cosmetic preparations as neutralizing agents for acid-functional raw materials. Primary alkanolamines can provide positive attributes in such cases. The properties of nitroparaffin-derived primary alkanolamines are compared here with the general requirements for cosmetic-type acid-neutralizing materials.
Acid-functional copolymers, used as hair fixatives in both aerosol and non-aerosol products, are efficiently solubilized by neutralization with 2-amino-2-methyl-1-propanol (amino-methylpropanol) in a variety of aqueous and non-aqueous systems. The effects of such neutralization on resultant film properties which influence product performance are discussed in detail.
Upon neutralization, crosslinked acrylic-acid polymers of varying molecular weights (carbomers) provide significant benefits when used as thickeners, gellants or emulsifiers in cosmetic products. New data are added to previous knowledge on the use of tris(hydroxymethyl)aminomethane (tromethamine) as a neutralizing agent for three resins, especially in gelled formulations. Alcohol compatibility, pH behaviour, and viscosity characteristics of such formulations are described. In addition, toxicological considerations of primary alkanolamines are addressed.
Further to the above applications, nitroparaffin-derived primary alkanolamines can be effectively used as cosmetic emulsifiers (in the form of their fatty-acid soaps), dispersants or co-dispersants for particulate-containing products, and pH buffers/stabilizers.     

选择性吸附亚硝胺的研究

综述了近来沸石和介孔分子筛吸附亚硝胺方面的新进展，论证了大体积亚硝胺在小微孔沸石上通过将官能团插进狭窄孔道的特殊吸附模式，研究了金属氧化物对于介孔分子筛材料的原位修饰，并展望了消除亚硝胺污染功能新材料的发展方向。     

N-Nitrosodibutylamine and other Volatile Nitrosamines in Cured Meat Packaged in Rubber Nettings

Results from investigations of N-nitroso-n-dibutylamine (NDBA) in cured meat are compared from investigations in Denmark, the USA and Canada. NDBA was detected in very few samples and in quantities that were very low. Cured meats packaged in plastic wrappings or cotton nettings did not contain any NDBA. All cured meat packaged in elastic rubber nettings on the Danish market cannot contain more than 0.5 ppb NDBA.     

烟草特有亚硝胺及其分析方法

简要介绍了研究最为深入的4种烟草特有亚硝胺（TSNAs）,重点综述了烟草特有亚硝胺的分析方法：气相色谱-氮磷检测器法（GC—NPD）、气相色谱-热能分析法（GC—TEA）、气相色谱-质谱法（GC—MS）和液相色谱- 质谱法（LC—MS）,并展望了TSNAs的研究前景。     

白肋烟烟碱转化及烟草特有亚硝胺形成

从烟草特有亚硝胺形成的化学,烟草特有亚硝胺与前体物的关系,调制过程、贮藏过程中烟草特有亚硝胺的形成,遗传改良降低烟碱转化和烟草特有亚硝胺,生物技术抑制烟碱转化降低烟草特有亚硝胺等方面综述了最新研究进展.     

加热非燃烧状态下烟草制品的TSNAs释放规律

为了解加热非燃烧烟草制品加热时TSNAs的释放情况,以烟草薄片颗粒（RTPs）为原料,研究甘油含量、加热温度等对TSNAs释放的影响,并探究了其中NNN与NNK释放之间的关系。NNK和NNN释放量随加热温度升高而增加,达到240℃之后增量变小;NAB的释放量随温度升高不断上升;NAT的释放量先随温度升高而增加,达到240℃后基本稳定。同时,原料中添加甘油会不同程度地减少TSNAs的释放量。因此,烟草薄片颗粒中的甘油含量、加热温度显著影响TSNAs释放行为,合理的甘油含量和低温加热均可有效减少TSNAs的释放。原料中添加NNN后,NNK的释放量显著增加,推测原料中NNN含量增加可能促进气溶胶中NNK的释放。