MECHANISM OF N-NITROSOPYRROLIDINE FORMATION IN BACON

被引：53

作者：

BHARUCHA, KR

CROSS, CK

RUBIN, LJ

机构：

[1] Canada Packers Ltd., Ontario

来源：

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 1979年 / 27卷 / 01期

关键词：

D O I：

10.1021/jf60221a035

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

Evidence is presented to show that iV-nitrosopyrrolidine in cooked bacon arises by decarboxylation of AN-nitrosoproline formed very likely by radical nitrosation of free proline in pork belly. A method for measuring N-nitrosoproline in raw bacon is described. © 1979, American Chemical Society. All rights reserved.

引用

页码：63 / 69

页数：7

共 37 条

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[8] DETERMINATION OF VOLATILE N-NITROSAMINES IN BACON COOK-OUT FAT BY NITRITE RELEASE AND THIN-LAYER CHROMATOGRAPHY OF FLUORESCENT AMINE DERIVATIVES
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[J]. NATURWISSENSCHAFTEN, 1964, 51 (24) : 637 - &

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