A method for the determination of volatile N-nitrosamines in food by HS-SPME-GC-TEA

被引：80

作者：

Andrade, R

Reyes, FGR

Rath, S

机构：

[1] Univ Estadual Campinas, Inst Chem, Dept Analyt Chem, BR-13084971 Campinas, SP, Brazil

[2] Univ Estadual Campinas, Fac Food Engn, Dept Food Sci, BR-13084971 Campinas, SP, Brazil

来源：

FOOD CHEMISTRY | 2005年 / 91卷 / 01期

基金：

巴西圣保罗研究基金会;

关键词：

nitrosamines; cured meat; HS-SPME-GC-TEA;

D O I：

10.1016/j.foodchem.2004.08.015

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

A method for the determination of volatile nitrosamines in sausages was developed using headspace sampling by solid-phase microextraction and gas chromatography with thermal energy analyzer detection (HS-SPME-GC-TEA). Two fused silica fibers, one coated with polydimethylsiloxane-divinylbenzene (PDMS-DVB) and another with poliacrylate (PA) were evaluated. A factorial fractional design was employed in order to evaluate the influence of the equilibrium time, ionic strength, extraction time and temperature for the extraction of N-nitrosodimethylamine, N-nitrosodiethylamine, N-nitrosopiperidine and N-nitrosopyrrolidine in sausages. The method was validated and applied for the determination of nitrosamines in sausages. The described method is simple, rapid, with adequate accuracy, selectivity, sensitivity and precision. (C) 2004 Elsevier Ltd. All rights reserved.

引用

页码：173 / 179

页数：7

共 17 条

[11] Exposure to N-nitroso compounds in a population of high liver cancer regions in Thailand:: Volatile nitrosamine (VNA) levels in Thai food [J].