Isolation and Identification of Nitrosoproline in Uncooked Bacon

Kushnir, Irene; Feinberg, J. I.; Pensabene, John W.; Piotrowski, E. G.; Fiddler, Walter; Wasserman, Aaron E.

doi:10.1111/j.1365-2621.1975.tb02222.x

Cited by 38 publications

(16 citation statements)

References 11 publications

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“…Since the effect of histidine on nitrite loss was observed only in systems con taining meat, it would appear that histidine acts only as an inter mediary or catalyst in some other reaction. Reaction may occur between nitrite and proline to form nitrosoproline (Kushnir et al, 1975;Bharucha et al,, 1979), thus proline may contribute to the loss of nitrite.…”

Section: Other Factors Influencing Nitritementioning

confidence: 99%

Effect of sodium chloride on some of the chemical reactions of sodium nitrite in cured meat

Park

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Section: Other Factors Influencing Nitritementioning

confidence: 99%

Effect of sodium chloride on some of the chemical reactions of sodium nitrite in cured meat

Park

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“…There are few reports for the presence of non-volatile Nnitrosamines in food products, and these mainly on N-nitroso amino acids in cured meat products. Kushnir et al (1975) and Preussmann (1977) -37detected N-riitrosc^3-hydroxypyrrolidine (NHPRO) in 7 out of 11 different cured meats at levels up to 9 ug/kg, after frying. In a further study, these workers (Eisenbrand et al, 1978) have found NHPRO to be present in about 30% of fried cured meat products (bacon, ham, bologna) at levels below 10 ug/kg.…”

Section: Food Products and Alcoholic Beveragesmentioning

confidence: 99%

“…b) By converting the non-volatile N-nitroso compounds to volatile derivatives and final detection by Gas Chromatography (GC), GC-Thermal Energy Analysis (GC-TEA), and GC-Mass Spectrometry (GC-MS). This has been applied mainly to the N-nitrosoamino acids N-nitrososarcosine, Nnitrosoproline and N-nitroso-4-hydroxyproline by means of trimethylsilyl derivatives (Eisenbrand et al, 1976 (a, b);Janjowski et al, 1978) or methyl ester formation (Kushnir et al, 1975;Nakamura et al, 1976;Sen et al, 1976;Dhont and Ingen, 1976;Vfolfram et al, 1977). c) By High Performance Liquid Chromatography (HPLC).…”

Section: Apparatusmentioning

confidence: 99%

“…The main purpose of this study was the extraction of volatile and non-volatile N-nitroso ccmpounds in a sequential procedure. The volatile derivatives of N-nitrosoproline after its isolation (trimethylsilyl, methyl ester) were chosen as a quick and reliable technique, tested before by other workers Janjowski et al, 1979;Dhont and van Ingen, 1976;Dhont, 1977;Kushnir et al, 1975). However, other techniques such as combined high performance liquid chromatography (HPLC) -ultra violet spectroscopy, described by Iwaoka and Tannenbaum (1976) or HPLC-TEA could be used.…”

Section: Apparatusmentioning

confidence: 99%

“…The amino acid proline, which is abundent in collagen, is thought to be the main precursor of N-nitrosopyrrolidine in bacon and its addition has been reported to increase the levels of NPYR after frying (Kushnir et al, 1975;Nakamura et al, 1976;Bharucha et al, 1979), or in model systems simulating the frying of bacon (Bills et al, 1973;Huxel et al, 1974;Gray and Dugan, 1975;Coleman, 1977).…”

Section: Introductionmentioning

confidence: 99%

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Analysis and origins of N-nitrosamines in some alcoholic beverages and cured meat

Τοτσιου¹

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Carcinogenic N-nitroso compounds are found ubiquitously in the human environment and their isolation and identification in food samples constitutes an important step tcwards successful cancer prophylaxis. This study is concerned with the origin of volatile N-nitrosamines in some food samples. An attempt has been made to elucidate the mechanism of N-nitrosopyrrolidine formation in cooked bacon. The precursors and conditions that influence N-nitrosopyrrolidine f o r m t ion in bacon are discussed with special errphasis on manipulations that can reduce or eliminate the N-nitr osami ne content of bacon, such as cooking by microwave radiation. Based on model system studies a pathway for Nnitrosopyrrolidine formation is proposed. The presence of volatile Nnitrosamines in Ouzo and other anise-based distilled spirits (Raki, Pernod) which are consumed widely in Greece and around the Mediterranean was also investigated. Analytical aspects concerning the extraction and estimation of Nnitroso compounds in food samples were also considered. An analytical technique for the extraction of volatile N-nitrosamines from alcoholic beverages was devised, based cn liquid-liquid extraction cn a column packed with anhydrous Na2S04 , Celite and acid washed Celite. Finally, a method for the sequential determination of both volatile and non-volatile N-nitroso compounds in cured neats was developed. This is based cn a digestion-centrifugation technique by which volatile and nonvolatile N-nitroso compounds are extracted in the aqueous phase. Subsequently, the volatiles are extracted first into dichloromethane followed by the extraction of non-volatiles into ethyl acetate.

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Environmental applications of mass spectrometry

Alford

1977

Biol. Mass Spectrom.

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The 1975 publications reporting organic and spark source mass spectrometric studies on environmental samples were compiled. Emphasis was placed on pollutants identified rather than methods and techniques used, and reports that did not incorporate data obtained by a technique's application were not included. The 272 reports cited vary from those reporting hundreds of identified pollutants to those describing the analysis of only one sample containing one or a few pollutants. The following sample types were not considered to be environmental samples: forensic samples, synthetic or 'standard' samples, and samples analyzed for drug residues.

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Isolation and Identification of Nitrosoproline in Uncooked Bacon

Cited by 38 publications

References 11 publications

Effect of sodium chloride on some of the chemical reactions of sodium nitrite in cured meat

Effect of sodium chloride on some of the chemical reactions of sodium nitrite in cured meat

Analysis and origins of N-nitrosamines in some alcoholic beverages and cured meat

Environmental applications of mass spectrometry

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