Identification and quantitation of 3 hydroxy N nitrosopyrrolidine in fried bacon

Identification and quantitation of 3 hydroxy N nitrosopyrrolidine in fried bacon

Because N-nitrosopyrrolidine (NPYR) is found consistently in fried bacon, the possibility that 3-hydroxy-N-nitrosopyrrolidine (HNPYR) also might accompany npyr in fried bacon is investigated. Techniques for trace analysis of hnpyr are reported. Though use of the trimethylsilyl derivative of hnpyr wa...

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Veröffentlicht in:Bulletin of environmental contamination and toxicology 1978-01, Vol.19 (5), p.511-517
Hauptverfasser: Lee, J.S, Libbey, L.M, Scanlan, R.A, Bills, D.D
Format: Artikel
Sprache:eng
Schlagworte:
Animals
consumer education
consumer protection
consumer science
Dietary Fats - analysis
human nutrition
Mass Spectrometry
Meat - analysis
Methods
Nitroso Compounds - analysis
Pyrrolidines - analysis
Swine
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Zusammenfassung:Because N-nitrosopyrrolidine (NPYR) is found consistently in fried bacon, the possibility that 3-hydroxy-N-nitrosopyrrolidine (HNPYR) also might accompany npyr in fried bacon is investigated. Techniques for trace analysis of hnpyr are reported. Though use of the trimethylsilyl derivative of hnpyr was successful in identifying hnpyr in fried bacon, the O-methyl ether derivtive of hnpyr may be preferable. Apparatus and techniques are detailed.
ISSN:0007-4861
1432-0800
DOI:10.1007/BF01685834