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Biomedical subjects

D B Melamed

Publications and source records attributed to D B Melamed.

12 recordsLinked to original sources
PubMedDate not supplied

[Identification of nutritious vegetable oils by their triglyceride composition].

Three criteria have been suggested for the identification of food vegetable oils: the ratio of the summary area of triglyceride peaks and the summary area of the reference peaks; a set of peaks of critical pairs of oil triglycerides and their relationship expressed as the percent of the maximum peak. To prove the correctness of the identification a previously known oil is analyzed and its characteristics are compared to those of the oil under study. A mixture of saturated triglycerides with equivalent carbon numbers 30-56 is used as a reference one. A total of 16 vegetable oils have been identified with the use of the method suggested.

Chromatography, Gas↗
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↗