REACTIONS OF NITRATE AND NITRITE IN FOODS WITH SPECIAL REFERENCE TO THE DETERMINATION OF N-NITROSO COMPOUNDS

被引：22

作者：

WALTERS, CI

机构：

[1] Academic Department of Urology, Guys Hospital, London

来源：

FOOD ADDITIVES AND CONTAMINANTS | 1992年 / 9卷 / 05期

关键词：

REACTIONS OF NITRATE AND NITRITE; FOOD COMPONENTS; CATALYSTS AND INHIBITORS OF NITROSATION; VOLATILE N-NITROSAMINES; NONVOLATILE N-NITROSO COMPOUNDS;

D O I：

10.1080/02652039209374096

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

The stabilities of nitrate and nitrite in food systems and their reactions in such matrices are reviewed. Particular reference is made to reactions with haem proteins, smoke components and amines in foods, and the chemistry of formation of N-nitroso compounds from food components is discussed. Finally, the methodology available for determination of both volatile and non-volatile N-nitroso compounds is addressed.

引用

页码：441 / 447

页数：7

共 20 条

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