This study shows a method for the detection and quantification of six volatile nitrosamines, dimethyl nitrosamine, diethylnitrosamine, N-nitrosopyrrolidine, N-nitrosopiperidine, N-nitrosomorpholine, N-nitrosoibuthylnitrosamine in meat products. The procedure based on: (a) Isolation of the compounds by vacuum steam distillation, (b) extraction in solid phase -SPE -from aqueous distillates using activated carbon and (c) analysis by gas chromatography-mass spectrometry. The recovery of the compounds from fortified samples (sausages and their preserved liquid) with 200 µg.Kg -1 ranged between 10.9 -61.7% to solid sample and 20.9 -80.4% to liquid sample. The direct application of this method to samples of canned sausages allowed the separation, identification and quantification of the nitrosamines at the µg.Kg-1 level with detection limit varying between 0.2 to 1.0 µg.Kg -1 . Gr up SMCopyright Filho PJS with dispersive micro solid-phase extraction and gas chromatography-chemical ionisation mass spectrometry. Food Chem. 2013; 138: 227-233. 28. Sen NP, Seaman SW, Page BD. Rapid semi-quantitative estimation of N-nitrosodibutylamine and N-nitrosodibenzylamine in smoked hams by solid phase microextraction followed by gas chromatography-thermal energy analysis.
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