Record Information
Version1.0
Creation date2015-10-09 22:32:02 UTC
Update date2017-01-19 02:36:33 UTC
FoodComEx IDPC000702
FoodDB RecordFDB023064
Chemical Information
NameNitrite
DescriptionA nitrite compound is either a salt or an ester of nitrous acid. Sodium nitrite is used for the curing of meat because it prevents bacterial growth and, in a reaction with the meat's myoglobin, gives the product a desirable dark red color. Nitrite can be reduced to nitric oxide or ammonia by many species of bacteria. Under hypoxic conditions, nitrite may release nitric oxide, which causes potent vasodilation. Several mechanisms for nitrite conversion to NO have been described including enzymatic reduction by xanthine oxidoreductase, the mitochondria, and NO synthase (NOS), as well as nonenzymatic acidic disproportionation. -- Wikipedia [HMDB]. Nitrite is found in many foods, some of which are mixed nuts, date, sago palm, and skunk currant.
CAS Number14797-65-0
Structure
Thumb
Synonyms
SynonymSource
[NO2](-)ChEBI
NitritChEBI
Nitritehmdb
Nitrite anionhmdb
Nitrite ionhmdb
Nitrite(1-)ChEBI
Nitrogen dioxidehmdb
Nitrogen dioxide ionhmdb
Nitrogen peroxide ionhmdb
Nitrous acid, ion(1-)ChEBI
NO2(-)ChEBI
Chemical FormulaNO2
IUPAC namenitrite
InChI IdentifierInChI=1S/HNO2/c2-1-3/h(H,2,3)/p-1
InChI KeyIOVCWXUNBOPUCH-UHFFFAOYSA-M
Isomeric SMILES[O-]N=O
Average Molecular Weight46.0055
Monoisotopic Molecular Weight45.992903249
Chemical Taxonomy
Description belongs to the class of inorganic compounds known as non-metal nitrites. These are inorganic non-metallic compounds containing a nitrite as its largest oxoanion.
KingdomInorganic compounds
Super ClassHomogeneous non-metal compounds
ClassNon-metal oxoanionic compounds
Sub ClassNon-metal nitrites
Direct ParentNon-metal nitrites
Alternative Parents
Substituents
  • Non-metal nitrite
  • Inorganic nitrite
  • Inorganic oxide
Molecular FrameworkNot Available
External Descriptors
Physico-Chemical Properties - Experimental
PropertyValueReference
Experimental logPNot Available
Experimental Water SolubilityNot Available
Melting PointNot Available
Foods of Origin
FoodContent Range AverageReference
FoodReference
Production Data
Production Methodcommercial
Production Method ReferenceNot Available
Production Method Reference FileNot Available
Quantity AvailableProduction upon request, up to 800 mg
Delivery TimeNot Available
Storage Formsolid
Storage Conditions-80°C
StabilityNot Available
PurityNot Available
Spectra
Spectral Data Upon RequestNot Available
Provider Information
Contact NameContact InstitutionContact Email
Rosa Vazquez Fresnovazquezf@ualberta.ca
Commercial Vendors
AKSci 1937AH