The transnitrosation of N-methylaniline by a protein-bound nitrite model system in relation to N-nitrosamine formation in cured meats

The transnitrosation of secondary amines

The transnitrosation of secondary amines S-nitrosocysteine in relation to N-nitrosamine formation in cured meats

✍ M. John Dennis; Roger Davies; David J. McWeeny 📂 Article 📅 1979 🏛 John Wiley and Sons 🌐 English ⚖ 438 KB

## Abstract The reactions at 37°C of __S__‐nitrosocysteine hydrochloride with three secondary amines, __N__‐methylaniline, morpholine and pyrrolidine, have been studied at pH 2.65, 5.5 and 9.75. The reactions result in the formation of the __N__‐nitroso derivatives of the three amines at all three