N-NITROSO SUGAR AMINO-ACIDS

被引：20

作者：

HEYNS, K

ROPER, S

ROPER, H

MEYER, B

机构：

[1] Institut für Organische Chemie und Biochemie Universität, Hamburg, D-2000

来源：

ANGEWANDTE CHEMIE-INTERNATIONAL EDITION IN ENGLISH | 1979年 / 18卷 / 11期

关键词：

D O I：

10.1002/anie.197908781

中图分类号：

O6 [化学];

学科分类号：

0703 ;

摘要：

Nitrosamines in foods are notorious as carcinogens. Sugar amino acids can also form N‐nitroso derivatives with nitrite, possibly during the processing of certain foods or in the stomach. The first compounds of this kind have now been synthesized. (Figure Presented.) Copyright © 1979 by Verlag Chemie, GmbH, Germany

引用

页码：878 / 880

页数：3

共 11 条

[1] ELLIS GP, 1959, ADV CARBOHYD CHEM, V14, P63
[2] DARSTELLUNG UND VERHALTEN WEITERER N-SUBSTITUIERTER 2-AMINO-2-DESOXY-ALDOSEN AUS D-FRUCTOSE UND AMINOSAUREN
HEYNS, K
BREUER, H
[J]. CHEMISCHE BERICHTE-RECUEIL, 1958, 91 (12): : 2750 - 2762
[3] DARSTELLUNG UND VERHALTEN DER 2-N-AMINOSAURE-2-DESOXY-GLUCOSEN (GLUCOSE-AMINOSAUREN) AUS GLYCIN, ALANIN, LEUCIN UND FRUCTOSE
HEYNS, K
BREUER, H
PAULSEN, H
[J]. CHEMISCHE BERICHTE-RECUEIL, 1957, 90 (07): : 1374 - 1386
[4] HEYNS K, 1960, VERANDERUNGEN NAHRUN
[5] HEYNS K, 1959, J LIEBIGS ANN CHEM, V622, P160
[6] DEHYDRATED FOODS - CHEMISTRY OF BROWNING REACTIONS IN MODEL SYSTEMS
HODGE, JE
[J]. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1953, 1 (15) : 928 - 943
[7] Pregosin P.S., 1971, CHEM COMMUN, P399
[8] PREUSSMANN R, 1964, Z ANAL CHEM, V202, P187
[9] REYNOLDS T. M., 1963, ADVAN FOOD RES, V12, P1
[10] Reynolds T M, 1965, Adv Food Res, V14, P167

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