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Reactions of nitrate and nitrite in foods with special reference to the determination ofN‐nitroso compounds

 

作者: C. L. Walters,  

 

期刊: Food Additives & Contaminants  （Taylor Available online 1992）
卷期: Volume 9, issue 5  

页码: 441-447

 

ISSN:0265-203X

 

年代: 1992

 

DOI:10.1080/02652039209374096

 

出版商: Taylor & Francis Group

 

关键词: reactions of nitrate and nitrite;food components;catalysts and inhibitors of nitrosation;volatile N‐nitrosamines;non‐volatile N‐nitroso compounds

 

数据来源: Taylor

 

摘要:

The stabilities of nitrate and nitrite in food systems and their reactions in such matrices are reviewed. Particular reference is made to reactions with haem proteins, smoke components and amines in foods, and the chemistry of formation ofN‐nitroso compounds from food components is discussed. Finally, the methodology available for determination of both volatile and non‐volatileN‐nitroso compounds is addressed.

 

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