Nitrosopyrrolidine and dimethylnitrosamine in bacon.
作者信息
Sen N P, Donaldson B, Iyengar J R, Panalaks T
出版信息
Nature. 1973 Feb 16;241(5390):473-4. doi: 10.1038/241473a0.
DOI:10.1038/241473a0
PMID:4735866
Abstract
摘要
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Nature. 1973 Feb 16;241(5390):473-4. doi: 10.1038/241473a0.
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Determination of eight volatile nitrosamines in thirty cured meat products with capillary gas chromatography-high-resolution mass spectrometry: the presence of nitrosodiethylamine and the absence of nitrosopyrrolidine.采用毛细管气相色谱-高分辨率质谱法测定30种腌肉制品中的8种挥发性亚硝胺：检出二乙基亚硝胺，未检出亚硝基吡咯烷。
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N-Nitroso-3-hydroxypyrrolidine in fried bacon and fried out fat.油炸培根和炸出的油脂中的N-亚硝基-3-羟基吡咯烷。
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Further factors influencing N-nitrosamine formation in bacon.
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Transformation of nitrosamines in soil and in vitro by soil microorganisms.土壤微生物对亚硝胺在土壤中和体外的转化作用。
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