Identification and quantitation of 3-hydroxy-N-nitrosopyrrolidine in fried bacon and fried-out fat
The formation of 3-hydroxy-N-nitrosopyrrolidine from decarboxylation of 4-hydroxy-N-nitrosoproline was demonstrated in model heating system designed to simulate the conditions of frying bacon. The identification of the nitrosamine was achieved by comparison of its TLC R [subscript f] value, gas chro...
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| Language: | en_US |
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2012
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| Online Access: | http://hdl.handle.net/1957/27022 |