Letter N-Nitrosopyrrolidine collected as a volatile during heat-induced formation in nitrite-containing pork.
作者信息
Warthesen J J, Bills D D, Scanlan R A, Libbey L M
出版信息
J Agric Food Chem. 1976 Jul-Aug;24(4):892-4. doi: 10.1021/jf60206a031.
PMID:956549
Abstract
摘要
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Letter N-Nitrosopyrrolidine collected as a volatile during heat-induced formation in nitrite-containing pork.在含亚硝酸盐的猪肉受热形成过程中，N-亚硝基吡咯烷以挥发性物质形式被收集。
J Agric Food Chem. 1976 Jul-Aug;24(4):892-4. doi: 10.1021/jf60206a031.
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Volatile nitrosamines in fried bacon.煎培根中的挥发性亚硝胺。
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Nitrosopyrrolidine formation in fried bacon.油炸培根中亚硝基吡咯烷的形成。
J Agric Food Chem. 1976 Nov-Dec;24(6):1152-4. doi: 10.1021/jf60208a010.
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Localised occurrence of N-nitrosopyrrolidine in fried bacon.油炸培根中N-亚硝基吡咯烷的局部存在情况。
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6
Potential precursors of N-nitrosopyrrolidine in bacon and other fried foods.
J Agric Food Chem. 1973 Sep-Oct;21(5):876-7. doi: 10.1021/jf60189a029.
7
Nitrosamines in cured meat products.腌肉制品中的亚硝胺。
IARC Sci Publ (1971). 1976(14):333-42.
8
Formation of N-nitrosamines in microwaved versus skillet-fried bacon containing nitrite.含亚硝酸盐的微波煎培根与平底锅煎培根中N-亚硝胺的形成
Food Chem Toxicol. 1989 May;27(5):295-9. doi: 10.1016/0278-6915(89)90131-2.
9
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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10
Trend in levels of N-nitrosopyrrolidine in fried bacon.油炸培根中 N-亚硝基吡咯烷含量的变化趋势。
J Assoc Off Anal Chem. 1978 Nov;61(6):1379-82.
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