Occurrence of the nitrosamide precursor pyrrolidin-(2)-one in food and tobacco

Pyrrolidinone was identified in food and tobacco samples by gas chromatography combined with NO-specific chemiluminescence detection (TEA). Up to 77 mg/kg pyrrolidinone were detected in cocoa powders, coffee, coffee surrogates, dried vegetables and tobacco leaves. When treated with excess nitrite un...

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Bibliographic Details
Published inCarcinogenesis (New York) Vol. 15; no. 4; p. 733
Main Authors Mende, P, Ziebarth, D, Preussmann, R, Spiegelhalder, B
Format Journal Article
LanguageEnglish
Published England 01.04.1994
Subjects
Cacao - chemistry
Coffee - chemistry
Food Analysis
Hydrogen-Ion Concentration
Mass Spectrometry
Nicotiana - chemistry
Nitroso Compounds - chemistry
Plants, Toxic
Pyrrolidinones - chemistry
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Summary:Pyrrolidinone was identified in food and tobacco samples by gas chromatography combined with NO-specific chemiluminescence detection (TEA). Up to 77 mg/kg pyrrolidinone were detected in cocoa powders, coffee, coffee surrogates, dried vegetables and tobacco leaves. When treated with excess nitrite under acidic conditions, N-nitrosopyrrolidinone was formed in concentrations up to 44 mg/kg. The nitrosation characteristics of pyrrolidinone indicate its possible conversion to nitrosopyrrolidinone under conditions of the gastric tract.
ISSN:0143-3334
DOI:10.1093/carcin/15.4.733