Havery D C, Fazio T, Howard H W
J Assoc Off Anal Chem. 1978 Nov;61(6):1379-82.
Commercially purchased bacon has been periodically analyzed since 1971 for N-nitrosopyrrolidine in the fried product. The downward trend in the concentration of N-nitrosopyrrolidine that has been observed is partially explained by the use of reduced levels of nitrite and increased levels of ascorbate in bacon curing mixtures.
自1971年以来，对商业购买的培根油炸制品中的N-亚硝基吡咯烷进行了定期分析。观察到的N-亚硝基吡咯烷浓度下降趋势，部分原因是培根腌制混合物中使用的亚硝酸盐水平降低和抗坏血酸盐水平升高。
