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在研究食物霉变与亚硝胺的形成时,发现了一种新的亚硝胺。本文报道用气相色谱-质谱对这种物质的分析,确定其结构是N-亚硝基-N-(1′甲基-2′-氧代丙基)-3-甲基丁胺,并根据高分辨质谱数据以及立稳离子扫描数据,探讨了这个化合物在电子碰撞电离后的裂分机理。
In the study of food mold and nitrosamines formation, found a new nitrosamines. This article reports the analysis of this material by gas chromatography-mass spectrometry to determine its structure as N-nitroso-N- (1’methyl-2’-oxopropyl) -3-methylbutylamine, High resolution mass spectrometry data and stationary ion scan data to investigate the cleavage mechanism of this compound after electron impact ionization.