N6-(Methylnitroso)Adenosine: a Carcinogen of Environmental Significance

Giner-Sorolla, A.; Anderson, Lucy M.; Greenbaum, Jeffrey H.; Anderson, Robert S.

doi:10.1016/b978-0-08-023809-8.50026-6

Cited by 1 publication

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References 9 publications

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“…[28][29][30][31][32][33][34][35][36][37][38][39] NDMA is formed more rapidly from trimethylamine than from dimethylamine at pH 6.54 This makes it unlikely that, in the nitrosation of trimethylamine, DMA is an inter mediate as shown in route B in Fig. 15.…”

Section: Nitrosation Of Tertiary Aminesmentioning

confidence: 99%

The Chemistry of Nitrosamine Formation: Relevance to Malting and Brewing

Wainright¹

1986

Journal of the Institute of Brewing

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This paper reviews the chemistry of nitrosamine formation with special reference to malting and brew ing. Whilstthe main emphasisison the formation of nitrosodimethylamine(NDM A), the chemistry is also related to the formation of other nitrosamihes and certain other nitrocompounds. It seems likely that in malting and brewing the only important source of the nitroso group is the mixture of oxides of nitrogen (NO,) in the hot air in contact with malt during kilning. Under normal commercial conditions there appears to be little if any formation of nitrosamines at other stages of malting or brewing.It is suggested that much of the nitrosation is due to NO, which exists temporarily in the form of nitro gen trioxide (N2O3) and nitrogen tetroxide (N2O4) as it dissolves in water in the moist malt or in malt lipids. The dissolved NO, subsequently reaches equilibrium with nitrite and nitrate ions formed from it. The origin of the dimethylamine portion of the NDMA is still not clear. The most likely sources are free DMA, gramine and hordenine, all of which are produced in germinating barley. On balance it seems that hordenine is the most important source of NDMA in the malt at the end of kilning. The reasons for the low yield of nitrosamines from the precursors and NO, present during kilning are discussed and related to the formation of other nitroso-and nitro-compounds. The occurrence of competing reactions which reduce nitrosamine formation is also described.

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Section: Nitrosation Of Tertiary Aminesmentioning

confidence: 99%

The Chemistry of Nitrosamine Formation: Relevance to Malting and Brewing

Wainright¹

1986

Journal of the Institute of Brewing

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N6-(Methylnitroso)Adenosine: a Carcinogen of Environmental Significance

Cited by 1 publication

References 9 publications

The Chemistry of Nitrosamine Formation: Relevance to Malting and Brewing

The Chemistry of Nitrosamine Formation: Relevance to Malting and Brewing

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