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 chromatographic retention time, and mass
spectral fragmentation pattern with those of the authentic compound.
3-Hydroxy-N-nitrosopyrrolidine was isolated from commercial
fried bacon and fried-out fat. The identification of the compound was
achieved by combined gas chromatography-mass spectrometry after
trimethylsilyl derivatization of the nitrosamine. Additional verification
of identity was obtained from coincident retention time data on a combined
gas chromatography-thermal energy analyzer.
Quantitative determination of 3-hydroxy-N-nitrosopyrrolidine
was accomplished without derivatization and was greatly facilitated
by the use of a thermal energy analyzer. Quantitative analysis by
combined gas chromatography-thermal energy analyzer did not
require as extensive cleanup as was required for identification by
combined gas chromatography-mass spectrometry.
The levels of 3-hydroxy-N-nitrosopyrrolidine occurring in five
samples of fried bacon were 0.5 to 3.9 ppb while the levels in fried-out
fat ranged from 0.3 to 2.2 ppb. These levels are lower than the
concentrations generally reported for nitrosopyrrolidine in fried
bacon.
This study, although the number of samples analyzed was
limited, suggests that low ppb levels of 3-hydroxy-N-nitrosopyrrolidine
appear fairly consistently in fried bacon. / Graduation date: 1977
| Identifer | oai:union.ndltd.org:ORGSU/oai:ir.library.oregonstate.edu:1957/27022 |
| Date | 28 April 1977 |
| Creators | Lee, Jae-sung |
| Contributors | Scanlan, Richard A., 1937- |
| Source Sets | Oregon State University |
| Language | en_US |
| Detected Language | English |
| Type | Thesis/Dissertation |
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