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  • Title: Volatile and non-volatile N-nitroso compounds in foods and other environmental media.
    Author: Eisenbrand G, Spiegelhalder B, Janzowski C, Kann J, Preussmann R.
    Journal: IARC Sci Publ (1971); 1978; (19):311-24. PubMed ID: 567178.
    Abstract:
    A further series of cured meat products (meat loaf, liver loaf, bologna) has been investigated for their nitrosamine contents before and after frying. Contents in general were in the low microgram/kg range. An extensive study of nitrosamine contents of various types of cheese has been terminated. Although 45% of all samples showed indications of nitrosamine content, only 12% had concentrations of greater than 1 microgram/kg (1-6 microgram/kg); NDMA was more often found in hard and in soft cheese, than in other types. Analytical grade dichloromethane and chloroform have been found to contain N-nitrosomorpholine in concentrations of 2-376 microgram/kg (27-40% of the samples). The origin of the contamination is not known at present. A survey of the nitrosamine content of animal diets showed that 80% of all samples had contents of greater than 1 microgram/kg. NDMA (up to 79 microgram/kg) and NPYR (up to 26 microgram/kg) were most often found. There are indications that fish meal is the main source of contamination. Drugs containing amidopyrine (AP) have invariably been found to contain NDMA. Concentrations varied within wide limits (less than 10 microgram/kg - 371 microgram/kg). No correlation has been found between samples of pure AP and NDMA contents of drugs in which pure AP had been incorporated. Also, strong variations in NDMA contents have been found within individual batches, probably caused by the high reactivity of AP towards nitrogen oxides. The determination of N-nitroso-3-hydroxypyrrolidine has been further improved and a further series of food analyses for contents of this nitrosamine has been carried out. About 30% of the samples were positive with contents below or near 10 microgram/kg. An analytical method for determination of N-nitrosamino acids has been worked out. The method consists of a series of extraction, liquid/liquid distribution and chromatography steps; N-nitrosoamino acids are finally determined, after trimethylsilylation, with a TEA detector. First results on the occurrence of these compounds in various cured meat products are reported.
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