摘要：The concentrations of spermidine and spermine, possible precursors of the N-nitrosamines, in uncooked foods were fluorometrically determined by thin-layer chromatography. The levels of the polyamines were determined in 6 kinds of meat and poultry, 10 kinds of fish and shellfish, and 9 kinds of vegetables and fruits. More than 100 nmol/g of spermidine and/or spermine was found in meat, poultry, oyster, cod roe, and green vegetables.
