Determination of a non-volatile N-nitrosamine on a food matrix

Abstract

A method devised for the determination of N-nitrososarcosine, in which the N-nitrosamine in solution is denitrosated with hydrogen bromide to form volatile products that are rapidly removed and determined in a chemiluminescence analyser, has been applied successfully to the same compound on powdered corn flakes. Differentiation of N-nitrososarcosine and a number of other N-nitrosamines and N-nitrosamides from inorganic nitrite was achieved by decomposing the nitrite with acetic acid prior to the denitrosation of the N-nitroso compounds. In the presence of a secondary-amine receptor limited nitrosation can occur during the process of differentiation but this can be prevented through the use of ascorbyl palmitate. In differentiating between large amounts of nitrite and much lower levels of N-nitrososarcosine on corn flakes, using a chemiluminescence analyser, the duration of the response from the nitrite can be shortened by freeze-drying the food matrix in the presence of ascorbic acid. The spectrophotometric determination of N-nitrososarcosine as nitrosyl bromide released into solution by the action of hydrogen bromide was hindered by the presence of powdered corn flakes.

Non-volatile N-nitrosamines in brewing industry. Part 1. - Arrising and methods of estimation.

“…The reason for this is insufficient knowledge about which compounds really belong to this group. The majority of procedures for the determination of ATNC in beer use the principle published by Walters et al,1978. This method is based on chemical degradation of the N-NO group using hydrobromic acid (HBr) in glacial acetic acid.…”

A review on applications of chemiluminescence detection in food analysis

“…NOC were determined after sulfamic acid treatment to destroy nitrite, and NOCP were determined after treatment with 110 mM nitrite and then sulfamic acid. Then both the sulfamic acid treatment products for NOC and NOCP were decomposed to NO with refluxing HBr/HCl/HOAc/EtOAc and NO was measured by CL [39]. Total Nnitroso compounds were determined by Bouchikhi et al [40] using the method based on vacuum distillation of nitrite and CL detection.…”

Use of a modified N-nitrosoproline test to show intragastric nitrosation in patients at risk of gastric cancer

“…The discrepancy may reflect methodological differences, for example in the sampling and collection of gastric juice and the analysis of N-nitroso compounds (Clark et al, 1985). Most studies finding increased levels of N-nitroso compounds have used the method of Walters et al, (1978) in analysis, while those finding no such increases have used the method of Bavin et al (1982).…”