Nnitrosaminen

Nnitrosaminen, also known as N-nitrosamines, are a class of organic compounds that contain the nitrosamine functional group. They are typically formed by the nitrosation of secondary amines in the presence of nitrosating agents such as nitrous acid, which can arise from nitrite under acidic conditions. This process yields a family of compounds that can vary in structure, volatility, and polarity.

Sources and formation occur in both natural and human-managed environments. They can form during food processing and storage (for example, in cured meats and certain beverages), in tobacco smoke, and in drinking water. Industrial activities such as rubber and drug manufacturing, cosmetics, and welding can also contribute. In many cases, nitrosation occurs when nitrite preservatives or reagents encounter secondary amines.

Prominent members of the family include N-nitrosodimethylamine (NDMA), N-nitrosodiethylamine (NDEA), N-nitrosopyrrolidine (NPYR), and N-nitrosomorpholine (NMOR). These compounds exhibit varying degrees of carcinogenic potential, and several are among the most scrutinized nitrosamines in regulatory and public health contexts.

Health and regulation cover exposure and risk assessment. Many N-nitrosamines are considered potent or probable carcinogens in animals, and some are classified as carcinogenic to humans by international agencies. Because of potential cancer risk, authorities regulate permissible levels in drinking water, food, drugs, and consumer products, and monitor manufacturing and processing environments to limit formation and contamination.

Detection and mitigation rely on analytical and treatment approaches. Analytical methods include GC-MS and LC-MS to detect trace levels in complex matrices. Mitigation strategies focus on reducing nitrite and secondary amine availability, altering processing conditions, and employing removal technologies such as activated carbon filtration, distillation, or advanced water treatment to lower residual nitrosamine concentrations.