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SEPARATION OF WATER‐SOLUBLE REACTION PRODUCTS OF NITRITE IN CURED MEAT
Author(s) -
SEBRANEK J. G.,
CASSENS R. G.,
GREASER M. L.,
HOEKSTRA W. G.,
SUGIYAMA H.
Publication year - 1978
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1978.tb02374.x
Subject(s) - chemistry , nitrite , ninhydrin , fractionation , sephadex , chromatography , elution , water soluble , fraction (chemistry) , nitrate , organic chemistry , biochemistry , amino acid , enzyme
A water‐soluble extract was prepared from a cured meat product which had been manufactured with 15 N‐labelled nitrite. Fractionation of this extract on Sephadex G‐10 showed one large and one small peak of 15 N content, neither of which contained free nitrite. The two 15 N containing peaks did not coincide with the ninhydrin positive or ultraviolet absorbing fractions that were eluted. Examination of the labelled fractions for sulfhydryl groups also proved negative and inhibition of Clostridium botulinum was not accomplished by either of the fractions.