MECHANISM OF N-NITROSOPYRROLIDINE FORMATION IN BACON

被引：53
作者：
BHARUCHA, KR
CROSS, CK
RUBIN, LJ
机构：
[1] Canada Packers Ltd., Ontario
来源：
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 1979年 / 27卷 / 01期
关键词：
D O I：
10.1021/jf60221a035
中图分类号：
S [农业科学];
学科分类号：
09 ;
摘要：
Evidence is presented to show that iV-nitrosopyrrolidine in cooked bacon arises by decarboxylation of AN-nitrosoproline formed very likely by radical nitrosation of free proline in pork belly. A method for measuring N-nitrosoproline in raw bacon is described. © 1979, American Chemical Society. All rights reserved.
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页码：63 / 69
页数：7
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