Incidence of some non-volatile N-nitroso compounds in cured meats

Food Additives and Contaminants
A R TrickerD J McWeeny

Abstract

Procedures are described for the use of high-performance liquid chromatography and gas chromatography with a chemiluminescence detector in the analysis of N-nitrosoamino acids, N-nitrosothiazolidine-4-carboxylic acid, N-nitroso-oxazolidine-4-carboxylic acids and N-nitroso dipeptides N-terminal in N-nitrosoproline in cured meat products. The detection limit is around 5-10 micrograms/kg. Evidence is presented for the presence of all these species except the N-nitrosated dipeptides.

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Citations

Jan 1, 1991·Journal of Cancer Research and Clinical Oncology·A R Tricker, R Preussmann
Jul 29, 2005·Cancer Causes & Control : CCC·Marion DietrichSusan Preston-Martin
Jul 1, 1988·Food and Chemical Toxicology : an International Journal Published for the British Industrial Biological Research Association·R C MasseyI R Rowland
Jul 1, 1990·The Proceedings of the Nutrition Society·A R Tricker, R Preussmann
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Aug 1, 2015·Food Additives & Contaminants. Part A, Chemistry, Analysis, Control, Exposure & Risk Assessment·Marina Bergoli ScheerenJoseph Arul
Oct 1, 1985·Food Additives and Contaminants·A R TrickerD J McWeeny
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Jan 1, 1989·Food Additives and Contaminants·N P SenS W Seaman
Apr 1, 1986·Food Additives and Contaminants·A R TrickerD J McWeeny

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