首页   按字顺浏览 期刊浏览 卷期浏览 Incidence of some non‐volatileN‐nitroso compounds in cured meats
Incidence of some non‐volatileN‐nitroso compounds in cured meats

 

作者: A. R. Tricker,   M. J. Perkins,   R. C. Massey,   C. Bishop,   P. E. Key,   D. J. Mcweeny,  

 

期刊: Food Additives & Contaminants  （Taylor Available online 1984）
卷期: Volume 1, issue 3  

页码: 245-252

 

ISSN:0265-203X

 

年代: 1984

 

DOI:10.1080/02652038409385851

 

出版商: Taylor & Francis Group

 

数据来源: Taylor

 

摘要:

Procedures are described for the use of high‐performance liquid chromatography and gas chromatography with a chemiluminescence detector in the analysis ofN‐nitrosoamino acids,N‐nitrosothiazolidine‐4‐carboxylic acid,N‐nitroso‐oxazolidine‐4‐carboxylic acids andN‐nitroso dipeptidesN‐terminal inN‐nitrosoproline in cured meat products. The detection limit is around 5–10μg/kg. Evidence is presented for the presence of all these species except theN‐nitrosated dipeptides.

 

点击下载:  PDF (476KB)



返 回