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Updated: Aug 18, 2026

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Analytical Techniques for Assaying Nitric Oxide Bioactivity
Published on: June 18, 2012
Characterization studies on insoluble total N-nitroso compounds in bacon adipose connective tissue
Food Additives and Contaminants
|April 1, 1986
Abstract:
Enzymic hydrolysis was employed to solubilize 35% of the total N-nitroso compounds associated with bacon adipose connective tissue. Size exclusion chromatography of the digest showed that 95% of the solubilized N-nitroso compounds had molecular weights equivalent to those of di-, tri- and tetrapeptides. The likely identity of these compounds is discussed in the light of their extractability from acidified solution into ethyl acetate and their thermal and pH stability.
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