Methods for the isolation and characterization of constituents of natural products

Naturally occurring nitrosatable compounds. I. Secondary amines in foodstuffs

“…A variety of procedures are described in the literature for analyzing amines, including TLC of p-CZV,N-dimethylamino)benzene-p'-azobenzamides (Churacek et al, 1972), 2,6-dinitrophenylhydrazonepyruvamides (Schwartz and Brewington, 1967), 5-dimethylamino-lnaphthalenesulfonamides (dansyl-amides) (Gruger, 1972), or 3,5-dinitrobenzamides (Wick et al, 1967); paper chromatography of the free amines (Slaughter and Uvgard, 1971) or of derivatives (Churacek et al, 1972); and gas chromatography of the free amines (Gruger, 1972;Wick et al, 1967;Slaughter and Uvgard, 1971;Miller et al, 1973) or of various derivatives (Irvine and Saxby, 1969a,b; Mosier et al, 1973; Neurath et al, 1966; Pailer et al, 1967;Bush, 1970). While this is not a complete compilation, it is Carcinogenesis Program, Biology Division, Oak Ridge National Laboratory, Oak Ridge, Tennessee 37830.…”

“…Because we are interested in precursors to carcinogenic nitrosamines, we sought a procedure which would allow the separation of primary amines from our analytical sample, since on nitrosation primary amines are diazotized and deaminated rather than yielding stable nitrosamines. The method of Schwartz and Brewington (2,6-dinitrophenylhydrazonepyruvamides) (Schwartz and Brewington, 1967) appeared promising, especially since we had available a nitrogenspecific Coulson electrolytic conductivity detector. Unfortunately, these derivatives were not sufficiently thermally stable for gas chromatographic analysis.…”