PATHWAYS OF FORMATION OF N‐NITROSOPYRROLIDINE IN FRIED BACON

摘要

ABSTRACTPathways of formation of N‐nitrosopyrrolidine (NO‐Pyr) in fried bacon have been studied. In the range 100–150°C with a heating time of 10 min, amounts of NO‐Pyr formed from free proline via pyrrohdine (Pyr) were almost the same as those formed via N‐nitrosoproline (NO‐Pro). On the contrarv. at 175°C or above, the yield of NO‐Pyr via Pyr was greater than that formed via NO‐Pro. In bacon, 80–96 of NO‐Pyr disappeared when it was brought to 200°C within 10 min, while NO‐Pyr in vitro was fairly stable to heating, with only a 2–5 loss under