Tricker A R, Perkins M J, Massey R C, McWeeny D J
Food Addit Contam. 1985 Oct-Dec;2(4):247-52. doi: 10.1080/02652038509373552.
Evidence is presented that the likely major amine precursors to N-nitrosopyrrolidine in cooked bacon are free proline in the adipose tissue and to a lesser extent, collagenous connective tissues. A model system in which animal lipid is replaced with hydrogenated vegetable oil is described and used in investigating the potential role of prolyl derivatives as precursors to N-nitrosopyrrolidine.
有证据表明，烹饪培根中N-亚硝基吡咯烷可能的主要胺前体是脂肪组织中的游离脯氨酸，以及程度较轻的胶原结缔组织中的游离脯氨酸。本文描述了一种用氢化植物油替代动物脂肪的模型系统，并用于研究脯氨酰衍生物作为N-亚硝基吡咯烷前体的潜在作用。
