[On the problems in respect ot the formation of N-nitroso compound precursors when using alkylating agents in the fumigation of foodstuffs. I. Investigations of the formation of secondary amines by the action of ethylene oxide on primary amines and amino acids (author's transl)].
Special attention must be paid to the formation of secondary amines as precursors of nitrosamines as a possible consequence of the fumigation of foodstuffs with ethylene oxide. Investigations carried out in vitro show that secondary amines can result in various ways by reaction of the amine groups with ethylene oxide: 1. directly, by reaction of ethylene oxide with primary amines, 2. by reaction with amino acids followed by decarboxylation. Identification of the secondary amines produced by the reaction of ethylene oxide with primary amines or amino acids was carried out by means of thin layer chromatography. In this manner, the formation of methylamino ethanol, ethylamino ethanol and diethanolamine was demonstrated by the reaction of ethylene oxide with methylamine, ethylamine and ethanolamine. Furthermore, the reaction of ethylene oxide with glycine and serine followed by decarboxylation produced, depending upon the pH value, the compounds methylamino ethanol and diethanolamine.
D000588:Amines; D000596:Amino Acids; D003653:Decarboxylation; D004983:Ethanolamines; D005021:Ethylamines; D005027:Ethylene Oxide; D005519:Food Preservation; D005651:Fumigation; D005998:Glycine; D008744:Methylamines; D009602:Nitrosamines / Q000138:chemical synthesis; D012694:Serine
D000588:Amines; D000596:Amino Acids; D004983:Ethanolamines; D005021:Ethylamines; D008744:Methylamines; D009602:Nitrosamines; D012694:Serine; D005027:Ethylene Oxide; D005998:Glycine
Zur Problematik der Anwendung alkylierender Substanzen bei der Lebensmittelbegasung hinsichtlich der Bildung von Vorstufen der N-Nitrosoverbindungen. I. Untersuchungen zur Bildung sekundärer Amine durch Einwirkung von Athylenoxid auf primäre Amine und Aminosäuren.