HPLC determination of three N-nitrosamine compounds including N- nitrosodiethanolamine (NDELA) using HPLC with post-column photochemical and chemical derivatization

  • Elizabeth Hillebrand
  • Published 2011


N-Nitrosamine compounds are naturally produced when an amine or amino derivative comes in contact with a nitrosating agent. N-nitrosamine compounds have been detected in a wide variety of foods treated with nitrite including cheese, fish, bacon and other cured meats, and other products regulated by the F&DA including: tobacco smoke, chewing tobacco, beer… (More)


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