Food and Chemical Toxicology 1985-09-01

Isolation and characterization of products from the nitrosation of the alkaloid gramine.

M U Ahmad, L M Libbey, J F Barbour, R A Scanlan

Index: Food Chem. Toxicol. 23(9) , 841-7, (1985)

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Abstract

The nitrosation of gramine, a tertiary amine alkaloid present in barley malt, was carried out by reaction with sodium nitrite in buffered acetic acid (pH 3.4) for 1 hr at room temperature. Two major non-volatile products of the nitrosation reaction were isolated by preparative HPLC and characterized as indole-3-carboxylic acid and N1-nitroso-3-nitromethylindole. This interpretation was supported by spectral data. The nature of these products indicated that gramine did not undergo nitrosation by the expected mechanism of nitrosative dealkylation. A mechanism is offered to explain the labile nature of the dimethylamino group found in gramine.