The Volatile Nitrosamine in Some Native Foods and Seafoods from Guangdong Provinee

The contest of volatile nitrosamine m 84 samples of 13 kinds of foot from Guangdong Province was measured with combined gas chromatograpliy and thermal energ7 analyser (GC-TEA). In the native foods, the contents of dime thyl aitrosamine and diethyl nitrosamine were low and undetectable is considerable uanber-of samples except tadividual samples of Mei-Cai(a find of dry salted and fermeate vegetable )which were found to contain high level of N-nitrosopyrrolidine. Almost all of the seafoods such as dry shrimps were found to contain dimethyl nitrosamine.