The effects of ascorbic acid and sorbic acid on N‐nitrosamine formation in a heterogeneous model system

Abstract The effects of competitive nitrosation by ascorbic acid and sorbic acid on N ‐nitrosamine formation were studied in a heterogeneous protein‐based model system containing a 20% non‐aqueous phase. The reactions were examined at 37°C with an aqueous phase pH of 5.25. Under certain conditions ascorbic acid enhanced the nitrosation of secondary amines. The overall extent to which ascorbic acid affected N ‐nitrosation was found to depend on the time‐scale of the reaction and also the phase in which N ‐nitrosamine formation occurred. Sorbic acid reduced N ‐nitrosation in both phases of the heterogeneous system.