Incidence of some non-volatile N-nitroso compounds in cured meats.
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.
D000818:Animals; D002417:Cattle; D002849:Chromatography, Gas; D002851:Chromatography, High Pressure Liquid; D005504:Food Analysis; D008460:Meat / Q000032:analysis*; D008461:Meat Products / Q000032:analysis*; D009603:Nitroso Compounds / Q000032:analysis*; D012756:Sheep; D013552:Swine; D013844:Thiazoles / Q000032:analysis; D053778:Thiazolidines; D014835:Volatilization
D009603:Nitroso Compounds; D013844:Thiazoles; D053778:Thiazolidines; C040387:N-nitrosothiazolidine-4-carboxylic acid