The rate of nitrosation of sarcosine in the presence of hydrophile and lipophilic antioxidants.
A procedure is described whereby the nitrosation of sarcosine can be followed spectrophotometrically in the presence of either hydrophilic or lipophilic antioxidants. Using this technique, a number of antioxidants of both classes at a concentration of 2.0 mmol have inhibited strongly the formation of N-nitrosarcosine from 25 mmol-sarcosine and 25 mmol-nitrite.
D000818:Animals; D000975:Antioxidants; D005519:Food Preservation; D005520:Food Preservatives; D008460:Meat; D051381:Rats; D012521:Sarcosine; D012995:Solubility; D013552:Swine
D000975:Antioxidants; D005520:Food Preservatives; D012521:Sarcosine