Kato T, Kikugawa K
Food Chem Toxicol. 1984 Jun;22(6):419-23. doi: 10.1016/0278-6915(84)90323-5.
Formation of N-nitrosodimethylamine in chloroform or in mixtures of chloroform/citrate buffer or methyl stearate-chloroform (1:9)/citrate buffer was faster than that in citrate buffer alone. The chemically inert non-aqueous solvent may increase the level of the non-ionized active species of the nitrosating agent. The presence of unsaturated fatty acid methyl esters in chloroform suppressed formation of N-nitrosodimethylamine compared to that in chloroform alone but, because of the non-aqueous solvent effect, nitrosamine formation was slightly higher than that in citrate buffer. Fats containing unsaturated fatty acids also inhibited nitrosamine formation in chloroform indicating that the unsaturated fatty acid residues were effective scavengers of the nitrosating agent. Methyl linoleate was converted into peroxide(s) with carbonyl or carbonyl-liberating functions by reaction with nitrous acid, although it is not clear whether the reaction was relevant to the loss of nitrous acid.
在氯仿中，或在氯仿/柠檬酸盐缓冲液混合物中，或在硬脂酸甲酯 - 氯仿（1:9）/柠檬酸盐缓冲液中，N-亚硝基二甲胺的形成速度比仅在柠檬酸盐缓冲液中更快。化学惰性的非水溶剂可能会提高亚硝化剂的非离子化活性物种的水平。与仅在氯仿中相比，氯仿中不饱和脂肪酸甲酯的存在抑制了N-亚硝基二甲胺的形成，但由于非水溶剂效应，亚硝胺的形成略高于在柠檬酸盐缓冲液中的情况。含有不饱和脂肪酸的脂肪也抑制了氯仿中亚硝胺的形成，这表明不饱和脂肪酸残基是亚硝化剂的有效清除剂。亚油酸甲酯通过与亚硝酸反应转化为具有羰基或释放羰基功能的过氧化物，尽管尚不清楚该反应是否与亚硝酸的损失有关。
