Nitro compounds combination table

The nitro compound (5 mmol) in CH2Q2 (15 ml) andTBA-HS04 (0.17 g, 0.5 mmol) are cooled to 0°C and aqueous NaOH (1M, 15 ml) is added, followed by solid NaC102 (68 mg, 0.75 mmol). After 10 min at 0°C, the mixture is stirred at room temperature (Table 10.16). The aqueous phase is separated and extracted with CH2C12 (2 x 10 ml). The combined organic solutions are washed with brine (25 ml), dried (MgS04), and evaporated to yield the carbonyl compound. 

Several ascorbic acid derivatives were examined by Pensabene et al. (570) for their ability to inhibit nitrosation of pyrrolidine in a model system developed to simulate the lipid-aqueous-protein composition of bacon. While sodium ascorbate was quite effective in the aqueous phase, a combination of an ascorbyl ester with sodium ascorbate gave a better effect in the lipid phase (Table XX). The use of ascorbates and tocopherol as inhibitors of nitrosamine formation and oxidation in foods of the aqueous and lipid type has been reviewed by Newmark and Mergens (326). These compounds in combination could be markedly useful in preventing food contamination with nitrosamines and/or nitros-amides in cured meats such as bacon. 

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