Agricultural products, nitrosamine

Although GC/MS techniques remain the basic hallmark of analysis for pesticides and their derivatives, it is important to stress the need and the specific role of additional methodologies such as thermal energy analysis and electrochemical detectors. The former technique was discussed with particular emphasis on its utility of the determination of trace levels of nitrosamines and nitrosated pesticides in agricultural products and residues. 

N-Nitrosamines are formed during processing and smoking of tobacco products. Proteins, agricultural chemicals and alkaloids in tobacco products serve as major precursors for volatile, nonvolatile, and tobacco-specific nitrosamines (Figure 1). In this review we will summarize the progress achieved in respect to tobacco nitrosamines since the last ACS symposium in Boston in June of 1978 (J ). Additional papers will review the metabolism of cyclic N-nitrosamines, including that of N -nitrosonornicotine 1) and the correlation between tobacco and alcohol consumption and cancer of the upper alimentary tract (J ). 

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