Determination of Total N-Nitroso Compounds and Their Precursors in Frankfurters, Fresh Meat, Dried Salted Fish, Sauces, Tobacco, and Tobacco Smoke Particulates
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- 作者：James Haorah ; Lin Zhou ; Xiaojie Wang ; Guoping Xu ; and Sidney S. Mirvish
- 刊名：Journal of Agricultural and Food Chemistry
- 出版年：2001
- 出版时间：December 2001
- 年：2001
- 卷：49
- 期：12
- 页码：6068 - 6078
- 全文大小：105K
- 年卷期：v.49,no.12(December 2001)
- ISSN：1520-5118
文摘
Total N-nitroso compounds (NOC) and NOC precursors (NOCP) were determined in extracts offood and tobacco products. Following Walters' method, NOC were decomposed to NO with refluxingHBr/HCl/HOAc/EtOAc and NO was measured by chemiluminescence. NOC were determined aftersulfamic acid treatment to destroy nitrite, and NOCP were determined after treatment with 110mM nitrite and then sulfamic acid. Analysis without HBr gave results 
20% of those with HBr.This NOC method was efficient for nitrosamines but not nitrosoureas. The standard nitrosation fordetermining NOCP gave high yields for readily nitrosated amines, including 1-deoxy-1-fructosylvaline, but not for simple amines, dipeptides, and alkylureas. Mean NOC and NOCP results were(respectively, in 
mol/kg of product) 5.5 and 2700 for frankfurters, 0.5 and 660 for fresh meat, 5.8and 5800 for salted, dried fish, and 660 and 2900 for chewing tobacco (all for aqueous extracts) and220 and 20000 nmol/cigarette for MeCN extracts of cigarette smoke filter pads.Keywords: N-Nitroso compounds; nitrosation; thermal energy analysis; frankfurters; meat; salted,dried fish; sauces; tobacco; cigarette smoke
20% of those with HBr.This NOC method was efficient for nitrosamines but not nitrosoureas. The standard nitrosation fordetermining NOCP gave high yields for readily nitrosated amines, including 1-deoxy-1-fructosylvaline, but not for simple amines, dipeptides, and alkylureas. Mean NOC and NOCP results were(respectively, in mol/kg of product) 5.5 and 2700 for frankfurters, 0.5 and 660 for fresh meat, 5.8and 5800 for salted, dried fish, and 660 and 2900 for chewing tobacco (all for aqueous extracts) and220 and 20000 nmol/cigarette for MeCN extracts of cigarette smoke filter pads.Keywords: N-Nitroso compounds; nitrosation; thermal energy analysis; frankfurters; meat; salted,dried fish; sauces; tobacco; cigarette smoke