824
J. Agric. Food Chem. 1982, 30, 824-828
Creatinine: A Food Component That Is Nitrosated-Denitrosated To Yield Methylurea Sidney S. Mirvish,* David A. Cairnes,l Nadwa H. Hermes, and Chitta R. Raha
In a previous study, nitrosation-denitrosation of a dried fish product and of fried bacon yielded 25 mg/kg methylurea (MU). The MU precursor in the fish product was studied by using production of ureas as an assay. The precursor was isolated by three chromatographic systems and identified as creatinine (CRN). Nitrosation-denitrosation of CRN gave a 2.7% yield of MU, but similar treatment of creatine yielded
