NITROSAMINES IN ALCOHOLIC BEVERAGES
作者:
NRISINHA P. SEN,
STEPHEN SEAMAN,
MARCIA McPHERSON,
期刊:
Journal of Food Safety
(WILEY Available online 1980)
卷期:
Volume 2,
issue 1
页码: 13-18
ISSN:0149-6085
年代: 1980
DOI:10.1111/j.1745-4565.1980.tb00387.x
出版商: Blackwell Publishing Ltd
数据来源: WILEY
摘要:
A limited survey was carried out to determine the nitrosamine content of several varieties of alcoholic beverages (beer and ale, whiskey, wine, cider, etc.) sold in Canada. Of 22 samples of different beers and ales analyzed all but one contained traces of dimethylnitrosamine; the overall mean level found was 1.5 ppb. Only one Canadian rye and one Scotch whiskey out of a total of 13 samples contained traces of either dimethylnitrosamine or diethylnitrosamine. All the 8 wines and 7 cider samples were negative.
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