Occurrence of the nitrosamide precursor pyrrolidin-(2)-one in food and tobacco.
Pyrrolidinone was identified in food and tobacco samples by gas chromatography combined with NO-specific chemiluminescence detection (TEA). Up to 77 mg/kg pyrrolidinone were detected in cocoa powders, coffee, coffee surrogates, dried vegetables and tobacco leaves. When treated with excess nitrite under acidic conditions, N-nitrosopyrrolidinone was formed in concentrations up to 44 mg/kg. The nitrosation characteristics of pyrrolidinone indicate its possible conversion to nitrosopyrrolidinone under conditions of the gastric tract.
Mende
P
P
German Cancer Research Center, Department of Environmental Carcinogens, Heidelberg.
Ziebarth
D
D
Preussmann
R
R
Spiegelhalder
B
B
D002099:Cacao / Q000737:chemistry; D003069:Coffee / Q000737:chemistry; D005504:Food Analysis; D006863:Hydrogen-Ion Concentration; D013058:Mass Spectrometry; D009603:Nitroso Compounds / Q000737:chemistry*; D010947:Plants, Toxic; D011760:Pyrrolidinones / Q000737:chemistry*; D014026:Nicotiana / Q000737:chemistry*
D003069:Coffee; D009603:Nitroso Compounds; D011760:Pyrrolidinones; C013621:nitrosamides