Differential-pulse polarographic determination of N-nitrosoproline in uncooked meat.
Ham and bacon have been analysed for N-nitrosoproline by differential-pulse polarography. Quantitative polarograms without interfering peaks were obtained from ethanol extracts prepared after extensive clean-up which included freeze-drying and column chromatography. Differential-pulse polarography proved sufficiently sensitive to give peaks corresponding to ca. 100 mug of N-nitrosoproline per kg in several commercial samples of cured meat.
Hasebe
K
K
Department of Chemistry, State University of New York at Buffalo, Buffalo, NY 14214, U.S.A.
Osteryoung
J
J