Tricker A R, Perkins M J, Massey R C, McWeeny D J
Z Lebensm Unters Forsch. 1985 May;180(5):379-83. doi: 10.1007/BF01027770.
The levels of nitrosoamino acids and apparent total N-nitroso compounds in the adipose tissue of raw bacon have been examined. Nitrosoamino acids were detected in 80% of the samples in levels of up to 0.2 mg/kg. Apparent total N-nitroso compounds were present in all samples in concentrations of between 0.4 and 3.7 mg (N-NO)/kg. Nitrosoamino acids accounted for approximately only 1% of the apparent total N-nitroso compounds. The majority of the apparent total N-nitroso compounds in the adipose tissue were associated with the insoluble connective tissue fraction, with the remainder present as chloroform soluble species.
对生培根脂肪组织中的亚硝基氨基酸和表观总N-亚硝基化合物水平进行了检测。在80%的样本中检测到亚硝基氨基酸，含量高达0.2 mg/kg。所有样本中均存在表观总N-亚硝基化合物，浓度在0.4至3.7 mg（N-NO）/kg之间。亚硝基氨基酸约仅占表观总N-亚硝基化合物的1%。脂肪组织中大部分表观总N-亚硝基化合物与不溶性结缔组织部分相关，其余以氯仿可溶形式存在。
