Analysis of N-nitrosamines and nitramines in foods and herbicides
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Analysis of N-nitrosamines and nitramines in foods and herbicides

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Published .
Written in English


  • Nitroamines.

Book details:

Edition Notes

Statementby Joseph H. Hotchkiss.
The Physical Object
Pagination[10], 140 leaves :
Number of Pages140
ID Numbers
Open LibraryOL14224621M

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  Reactive nitrogen species, including nitrogen oxides (N 2 O 3 and N 2 O 4), peroxynitrite (ONOO-), and nitryl chloride (NO 2 Cl), have been implicated as causes of inflammation and cancer. We studied reactions of secondary amines with peroxynitrite and found that both N-nitrosamines and N- nitramines Cited by:   Normally, uncured elastomers are best suited for headspace analysis since the experiment was designed to simulate the curing process when most of the N-nitrosamines are formed and liberated. Furthermore, cured samples would not normally contain N-nitrosamines as a substantial portion of those that form are discharged during the curing process. Due to the potential formation of N -nitrosamines and N -nitramines from amines in the absorber unit, and the reactions between residual NO x and amines in the flue gas [26], N -nitrosamines and N-nitramines may accumulate in water wash unit Cited by: The 1H and 13C NMR spectra of some N-nitramines and N-nitrosamines are reported. In general, the 1H and 13C NMR chemical shifts of the methylene groups of the N-nitramines Cited by:

The determination of N-nitrosamines in foods and cosmetics The discovery that N-nitrosamines are carcinogenic promp ted a great deal of research activity in the measurement, occurrence and significance of N-nitroso by: 3. In addition, other reports of N-nitrosamines in foods have less well defined routes of contamination. These sources of N-nitrosamines in foods will each be briefly reviewed in this paper and recent data from our laboratory concerning N-nitrosamines in products which directly contact foods Cited by: 6. Diethylnitrosamine (DEN), the usual form of NAs, is one of n-nitrosamines in the agricultural food products, seafood, and edible oil water et al (Park et al. ).Author: Colin Crews. foods had level of nitrosamines below the compulsory limits. Key words: n-nitrosamines, nitrite, foods products, meat products, dairy product INTRODUCTION The formation of N File Size: KB.

Download PDF: Sorry, we are unable to provide the full text but you may find it at the following location(s): (external link). Formation of N-nitrosamines during the analysis of municipal secondary biological nutrient removal process effluents by US EPA method Chemosphere , , DOI: Cited by: N-Nitrosamines Nitrosamines are not so reactive as nitrosating agents as are their counterparts the alkyl nitrites, probably because of the strength of the N-N bond. However there are a number of cases which have been reported which show that nitrosation can occur using nitrosamines. Exposure Assessment of N-nitrosamines in Foods Article in Korean Journal of Food Science and Technology 42(5) January with 71 Reads How we measure 'reads'.