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The effect of ascorbate reductants on N‐nitrosamine formation in a model system resembling bacon fat
Author(s) -
Mottram Donald S.,
Patterson Ronald L. S.
Publication year - 1977
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740280405
Subject(s) - chemistry , nitrosation , ascorbyl palmitate , sodium ascorbate , nitrosamine , pyrrolidine , aqueous solution , amine gas treating , aqueous two phase system , solvent , ascorbic acid , organic chemistry , food science , carcinogen
The nitrosation of dipropylamine and pyrrolidine have been examined in two‐phase systems comprising aqueous buffer and non‐polar solvent. Contrary to previous observations in purely aqueous systems, sodium ascorbate increased amine nitrosation in this two‐phase simulated fat system by between 5 and 25 times compared with ascorbate‐free controls. Lipophilic ascorbyl palmitate, however, generally reduced nitrosation.