ABSTRACTThe effect of a number of ascorbic acid derivatives on the nitrosation of pyrrolidine was determined in a model system developed to simulate the lipid‐aqueous‐protein composition of bacon. Sodium ascorbate reduced nitrosopyrrolidine formation 43 in the aqueous phase, but had little effect in the lipid layer. The combination of several ascorbyl esters with sodium ascorbate increased the inhibitory effect to a high of 70 in the aqueous phase. In the lipid phase up to 49 reduction in nitrosation was obser
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