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Analytical methods for the determination and mass spectrometric confirmation of 1-methyl-2-nitroso-1,2,3,4-tetrahydro-beta-carboline-3-carboxylic acid and 2-nitroso-1,2,3,4-tetrahydro-beta-carboline-3-carboxylic acid in foods.
Food Addit Contam. 1991 May-Jun; 8(3):275-89.FA

Abstract

A method is described for the determination of the two title compounds that is based on: (a) extraction of the acidified sample with methanol, (b) removal of fats and lipids by partitioning of the extract with n-hexane, (c) clean-up on acidic alumina extraction cartridge, and (d) determination by a post-HPLC column chemical denitrosation-thermal energy analyser (TEA) technique or by conventional HPLC-TEA analysis after derivatization of the compounds with diazomethane. Confirmation was carried out by HPLC-mass spectrometry of the free acids and also by gas chromatography-mass spectrometry of the methyl esters. The formation of both 1-methyl-2-nitroso-1,2,3,4-tetrahydro-beta-carboline-3-carboxylic acid and 2-nitroso-1,2,3,4-tetrahydro-beta-carboline-3-carboxylic acid in nitrosated samples of several Japanese and Chinese pickled vegetables, one soy sauce, and two cheeses was demonstrated.

Authors+Show Affiliations

Food Research Division, Health Protection Branch, Ottawa, Canada.No affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info available

Pub Type(s)

Journal Article

Language

eng

PubMed ID

1842910

Citation

Sen, N P., et al. "Analytical Methods for the Determination and Mass Spectrometric Confirmation of 1-methyl-2-nitroso-1,2,3,4-tetrahydro-beta-carboline-3-carboxylic Acid and 2-nitroso-1,2,3,4-tetrahydro-beta-carboline-3-carboxylic Acid in Foods." Food Additives and Contaminants, vol. 8, no. 3, 1991, pp. 275-89.
Sen NP, Seaman SW, Baddoo PA, et al. Analytical methods for the determination and mass spectrometric confirmation of 1-methyl-2-nitroso-1,2,3,4-tetrahydro-beta-carboline-3-carboxylic acid and 2-nitroso-1,2,3,4-tetrahydro-beta-carboline-3-carboxylic acid in foods. Food Addit Contam. 1991;8(3):275-89.
Sen, N. P., Seaman, S. W., Baddoo, P. A., Weber, D., & Malis, G. (1991). Analytical methods for the determination and mass spectrometric confirmation of 1-methyl-2-nitroso-1,2,3,4-tetrahydro-beta-carboline-3-carboxylic acid and 2-nitroso-1,2,3,4-tetrahydro-beta-carboline-3-carboxylic acid in foods. Food Additives and Contaminants, 8(3), 275-89.
Sen NP, et al. Analytical Methods for the Determination and Mass Spectrometric Confirmation of 1-methyl-2-nitroso-1,2,3,4-tetrahydro-beta-carboline-3-carboxylic Acid and 2-nitroso-1,2,3,4-tetrahydro-beta-carboline-3-carboxylic Acid in Foods. Food Addit Contam. 1991 May-Jun;8(3):275-89. PubMed PMID: 1842910.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Analytical methods for the determination and mass spectrometric confirmation of 1-methyl-2-nitroso-1,2,3,4-tetrahydro-beta-carboline-3-carboxylic acid and 2-nitroso-1,2,3,4-tetrahydro-beta-carboline-3-carboxylic acid in foods. AU - Sen,N P, AU - Seaman,S W, AU - Baddoo,P A, AU - Weber,D, AU - Malis,G, PY - 1991/5/1/pubmed PY - 1991/5/1/medline PY - 1991/5/1/entrez SP - 275 EP - 89 JF - Food additives and contaminants JO - Food Addit Contam VL - 8 IS - 3 N2 - A method is described for the determination of the two title compounds that is based on: (a) extraction of the acidified sample with methanol, (b) removal of fats and lipids by partitioning of the extract with n-hexane, (c) clean-up on acidic alumina extraction cartridge, and (d) determination by a post-HPLC column chemical denitrosation-thermal energy analyser (TEA) technique or by conventional HPLC-TEA analysis after derivatization of the compounds with diazomethane. Confirmation was carried out by HPLC-mass spectrometry of the free acids and also by gas chromatography-mass spectrometry of the methyl esters. The formation of both 1-methyl-2-nitroso-1,2,3,4-tetrahydro-beta-carboline-3-carboxylic acid and 2-nitroso-1,2,3,4-tetrahydro-beta-carboline-3-carboxylic acid in nitrosated samples of several Japanese and Chinese pickled vegetables, one soy sauce, and two cheeses was demonstrated. SN - 0265-203X UR - https://www.unboundmedicine.com/medline/citation/1842910/Analytical_methods_for_the_determination_and_mass_spectrometric_confirmation_of_1_methyl_2_nitroso_1234_tetrahydro_beta_carboline_3_carboxylic_acid_and_2_nitroso_1234_tetrahydro_beta_carboline_3_carboxylic_acid_in_foods_ DB - PRIME DP - Unbound Medicine ER -