SIMPLE SCREENING METHOD FOR DETERMINATION OF VOLATILE NITROSAMINES IN FRIED BACON RASHER AND COOK-OUT FAT

A method is described for the rapid screening of cooked bacon rasher for volatile nitrosamines. The analysis is based on fluorescence densitometry of the nitrobenzooxadiazole amines produced by reaction of the amines liberated from nitrosamines by hydrogen bromide in glacial acetic acid or preferably hydrogen bromide in dichloromethane with 4-chloro-7-nitrobenzo-2-oxa-1, 3-diazole (NBD-C1). The NBD amines are separated by thin-layer chromatography on silica gel. The limit of detection is in the order of 1 µg/kg (ppb) using a 20-g sample. The technique has been compared with a gas chromatographthermal energy analyzer method and showed excellent agreement. © 1979, American Chemical Society. All rights reserved.