Ahmad M U, Libbey L M, Scanlan R A
Department of Food Science & Technology, Oregon State University, Corvallis 97331.
Food Chem Toxicol. 1987 Nov;25(11):867-70. doi: 10.1016/0278-6915(87)90266-3.
The nitrosation of gramine, a tertiary amine alkaloid present in barley malt, was carried out by reaction with sodium nitrite in buffered acetic acid (pH 3.4) for 1 hr at room temperature. Following the previous isolation and identification of the major nitrosation products (Ahmad et al. Fd Chem. Toxic. 1985, 23, 841), two minor products were isolated by HPLC and identified as indolin-3-one oxime and indole-3-aldehyde. Identification was based on mass spectrometry. The results give strong support to the hypothesis that gramine does not undergo nitrosation by nitrosative dealkylation.
对麦芽中存在的叔胺生物碱禾草碱进行亚硝化反应，是在缓冲乙酸（pH 3.4）中与亚硝酸钠反应，于室温下进行1小时。在先前分离并鉴定出主要亚硝化产物之后（艾哈迈德等人，《食品化学与毒理学》，1985年，第23卷，第841页），通过高效液相色谱法分离出两种次要产物，并鉴定为吲哚啉-3-酮肟和吲哚-3-醛。鉴定基于质谱分析。结果有力支持了禾草碱不会通过亚硝基脱烷基作用发生亚硝化反应这一假说。
