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Nitrosamine Reference Materials

亚硝胺是由亚硝酸盐与某些二级和三级胺反应形成的,可能在食品加工的多个阶段无意中产生——尤其是在某些食品暴露于高温、酸性环境或特定化学反应时。

近年来,基于食品的亚硝胺研究日益增多,重点关注腌制和加工肉类,包括培根、香肠和火腿,以及熏制鱼类、奶酪和肉类——因为摄入亚硝胺会增加癌症风险,特别是胃肠道癌症的风险。

因此,使用高质量的亚硝胺参考物质(如我们以下系列产品)对食品中亚硝胺的定期检测,对于保障消费者健康至关重要。

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