A reference isotope dilution headspace GC/MS method for the determination of nitrite and nitrate in meat samples

Luckovitch, Natasha

doi:10.1111/ijfs.14438

Cited by 11 publications

(4 citation statements)

References 41 publications

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“…Each of the formula cut tobaccos (5.0 g) was added with the extractions (5.0 mg, 0.1%; 15.0 mg, 0.3%), which was kept hermetically for 48 h. The control group was supplemented with 50% alcohol. Then the cut tobaccos were transferred into the headspace bottles, which were analyzed by headspace GC-MS (Luckovitch & Pagliano, 2019). The headspace incubation was performed at 90 °C for 10 minutes.…”

Section: Headspace Gc-ms Analysismentioning

confidence: 99%

A roasting method with sugar supplement to make better use of discarded tobacco leaves

Shi

et al. 2022

Food Sci. Technol

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Materials and methods General experimental proceduresDiscarded tobacco leaves (growth origin, Qujing, Yunnan province; year, 2014) were chosen. D-glucose (≥ 99.5%) and D-fructose (≥ 99.5%) were purchased from Aladdin Biochemical Technology Co., Ltd. (Shanghai, China). Furfural, 5-HMF (5-hydroxymethylfurfural), and 2-phenylethyl propionate were obtained from Sigma-Aldrich (Alexandria, America). Agilent 1290 HPLC was used for the HPLC-ELSD analysis (Agilent, Santa Clara, USA). Headspace GC-MS and GC-MS analyses were carried out by Agilent 6890GC/5973MS GC-MS (Agilent, Santa Clara, USA), which was equipped with a flame ionization detector. Tobacco leaves were cut using an SY-III tobacco cutting machine (Fubuang, Zhengzhou, China). The cut tobaccos were reacted in an HPX-9082MBE air oven (Boxun, Shanghai, China). Heating procedureThe tobacco leaves were cut. Then the cut tobaccos (20.0 g) were blended with glucose and water, which were heated in the air oven at the pre-set temperatures. The roasted tobaccos were taken out immediately at the presupposed time. Afterwards, the

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Section: Headspace Gc-ms Analysismentioning

confidence: 99%

A roasting method with sugar supplement to make better use of discarded tobacco leaves

Shi

et al. 2022

Food Sci. Technol

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“…Furthermore, isotope dilution (ID) coupled with GC‐ICP‐MS may be used for a precise determination and quantification of sulfur species. This technique was used for quantifying other common preservatives in meat products (nitrites and nitrates), while for sulfites it was applied only in the environmental field (Heilmann & Heumann, 2008; Krska et al., 2011; Luckovitch & Pagliano, 2019; Pagliano et al., 2019).…”

Section: Chemical and Biochemical Propertiesmentioning

confidence: 99%

Sulfites in meat: Occurrence, activity, toxicity, regulation, and detection. A comprehensive review

D’Amore

Taranto

Berardi

et al. 2020

Comp Rev Food Sci Food Safe

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Sulfites are a class of chemical compounds, SO2 releasers, widely used as additives in food industry, due to their antimicrobial, color stabilizing, antibrowning, and antioxidant properties. As the results of these pleiotropic functions they can be added to a broad range of products including dried fruits and vegetables, seafood, juices, alcoholic and nonalcoholic beverage, and in few meat products. Sulfites ingestion has been correlated with several adverse and toxic reactions, such as hypersensitivity, allergic diseases, vitamin deficiency, and may lead to dysbiotic events of gut and oral microbiota. In many countries, these additives are closely regulated and in meat products the legislation restricts their usage. Several studies have been conducted to investigate the sulfites contents in meat and meat products, and many of them have revealed that some meat preparations represent one of the main sources of SO2 exposure, especially in adults and young people. This review discusses properties, technological functions, regulation, and health implications of sulfites in meat‐based foods, and lays a special emphasis on the chemical mechanisms involved in their interactions with organic and inorganic meat components.

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“…To date, numerous routine methods for the detection of nitrite have been reported such as spectrophotometry [8], chemiluminescence [9,10], capillary electrophoresis [11,12], chromatography [13][14][15], fluorescence [16][17][18][19], electrochemical methods [20][21][22], and colorimetric assay [23]. Most of the traditional methods offer a reliable detection platform for nitrite, but they also suffer from shortcomings such as multiple pretreatment procedures, long operating times, expensive instrumentation, and low sensitivity and selectivity, which limit the application of these methods in the detection of nitrite in practical food samples.…”

Section: Introductionmentioning

confidence: 99%

Electrochemical Self-Assembled Gold Nanoparticle SERS Substrate Coupled with Diazotization for Sensitive Detection of Nitrite

et al. 2022

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The accurate determination of nitrite in food samples is of great significance for ensuring people’s health and safety. Herein, a rapid and low-cost detection method was developed for highly sensitive and selective detection of nitrite based on a surface-enhanced Raman scattering (SERS) sensor combined with electrochemical technology and diazo reaction. In this work, a gold nanoparticle (AuNP)/indium tin oxide (ITO) chip as a superior SERS substrate was obtained by electrochemical self-assembled AuNPs on ITO with the advantages of good uniformity, high reproducibility, and long-time stability. The azo compounds generated from the diazotization-coupling reaction between nitrite, 4-aminothiophenol (4-ATP), and N-(1-naphthyl) ethylenediamine dihydrochloride (NED) in acid condition were further assembled on the surface of AuNP/ITO. The detection of nitrite was realized using a portable Raman spectrometer based on the significant SERS enhancement of azo compounds assembled on the AuNP/ITO chip. Many experimental conditions were optimized such as the time of electrochemical self-assembly and the concentration of HAuCl4. Under the optimal conditions, the designed SERS sensor could detect nitride in a large linear range from 1.0 × 10−6 to 1.0 × 10−3 mol L−1 with a low limit of detection of 0.33 μmol L−1. Additionally, nitrite in real samples was further analyzed with a recovery of 95.1−109.7%. Therefore, the proposed SERS method has shown potential application in the detection of nitrite in complex food samples.

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A reference isotope dilution headspace GC/MS method for the determination of nitrite and nitrate in meat samples

Cited by 11 publications

References 41 publications

A roasting method with sugar supplement to make better use of discarded tobacco leaves

A roasting method with sugar supplement to make better use of discarded tobacco leaves

Sulfites in meat: Occurrence, activity, toxicity, regulation, and detection. A comprehensive review

Electrochemical Self-Assembled Gold Nanoparticle SERS Substrate Coupled with Diazotization for Sensitive Detection of Nitrite

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