A variety of food products containing nitrite were analyzed for 14 volatile N-nitrosamines by using a method demonstrated to be sensitive to 10 ppb. A total of 121 food samples were screened for volatile N-nitrosamine content. N-Nitrosopyrrolidine was confirmed in fried bacon at levels up to 139 ppb. N-Dimethylnitrosamine, N-nitrosopyrrolidine, and N-nitrosopiperidine were also confirmed in spice-cure mixtures at levels ranging from 50 to 2000 ppb.
A gas-liquid chromatographic (GLC)-mass spectral (MS) method for the determination and confirmation of urethane in wines has been developed. Analyses of domestic and imported wines indicated urethane to be present at levels ranging from 1 to 20 μg/L. Recoveries of urethane from wines fortified at 10 ppb (μg/L) ranged from 50 to 100% with an average value of 71%. GLC-MS was used to confirm the identity of urethane in wine extracts in which GLC indicated the presence of urethane.
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