Use of vacuum distillation and gas chromatography-mass spectrometry for determination of low levels of volatile nitrosamines in meat products

Gm, Telling; Ta, Bryce; Althorpe, J.

doi:10.1021/jf60177a011

Cited by 52 publications

(3 citation statements)

References 15 publications

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“…The determination of nitrosamines in food and water samples has been carried out by different analytical methods, including colorimetry [10,11], capillary electro-chromatography [12], micellar electrokinetic capillary chromatography [13], gas chromatography with flame ionization detection, nitrogen phosphorous detection, thermal energy detection, nitrogen chemiluminescence detection [14][15][16][17], and mass spectrometry detection [18][19][20], high-performance liquid chromatography with thermal energy analyzer, mass spectrometry and fluorescence detection [21,22]. The extraction of the nitrosamine from the complex food matrices and the cleanup of the extract have been the critical points of the sample preparation step, and several approaches are documented in the literatures, including distillation (steam or vacuum) [23][24][25], solvent extraction, [26] solid-phase extraction [27], solid-phase micro-extraction (SPME) [28], and supercritical fluid extraction [29].…”

Section: Introductionmentioning

confidence: 99%

Rapid and Simple Extraction Method for Volatile N-Nitrosamines in Meat Products

Al-Kaseem¹,

Al-Assaf²,

Karabet³

2013

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A new methodology for extraction, pre-concentration and analysis of volatile nitrosamines in meat-derived products was developed and compared with conventional methods (Distillation and two-step solid-phase extraction). The samples (canned sausages, cured meat, luncheon and smoked meat) were treated with an aqueous sodium hydroxide (NaOH) by autoclaving at 121˚C for 10 min and extracted by liquid-liquid extraction with dichloromethane, then the nitrosamines were pre-concentrated using activated silica. Then, gas chromatography coupled with flame ionization detector was used for the separation and determination of the different nitrosamines contained in a real sample and gas chromatography with mass spectrometry detection was used as the confirmation technique. The newly invented autoclaving method allowed the determination of nitrosamine compounds at trace levels with limit of detection ranged from 0.077 to 0.18 ppb and quantitation limits were from 0.26 to 0.6 ppb for all nitrosamines, and found to be superior to the conventional ones, yielding approximately about 10%-20% increasing in the recovery compared with the mean recovery obtained when applying conventional methods.

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Section: Introductionmentioning

confidence: 99%

Rapid and Simple Extraction Method for Volatile N-Nitrosamines in Meat Products

Al-Kaseem¹,

Al-Assaf²,

Karabet³

2013

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“…There are a great number of scientific papers reported in the literature on the presence of volatile nitrosamines in food matrices. In general, these methods recommend the extraction of nitrosamines from the food matrix by extraction methods, including distillation (steam, vacuum, or atmospheric) [13]- [15], solvent extraction [1], solid-phase extraction [16], solid-phase micro-extraction (SPME) [17], autoclave extraction [18], and supercritical fluid extraction (SFE) [19]. Most of the methods comprise two or more clean-up steps, depending on the nitrosamine, the food matrix, and the detection device, and recommend that nitrosamine formation during sample preparation should be inhibited by adding sulfamic acid, ascorbate, or other nitrosation inhibitors [20].…”

Section: Introductionmentioning

confidence: 99%

A Rapid, Validated RP-HPLC Method for the Determination of Seven Volatile N-Nitrosamines in Meat

Al-Kaseem¹,

Al-Assaf²,

Karabeet³

2014

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The present work reports a rapid reversed-phase high-performance liquid chromatography (RP-HPLC) method for the determination of seven volatile N-nitrosamines namely N-nitrosodimethylamine (NDMA), N-nitrosomethylethylamine (NMEA), N-nitrosodiethylamine (NDEA), N-nitrosodiproylamine (NDPA), N-nitrosodi butylamine (NDBA), N-nitrosopiperidine (NPIP) and N-nitrosopyrrolidine (NPYR) for monitoring food safety. A strategic experimental approach was implemented for the method development. The desired chromatographic separation was achieved on a Symmetry C18 (4.6 × 150 mm, 5 µm) column using gradient elution. The optimized mobile phase consisted of the 10 mM ammonium hydroxide pH = 8.9 and acetonitrile. The eluted compounds were monitored at 231 nm wavelength using spectrophotometric detector. The developed method separated seven compounds from each other within a run time of 10 min. The method is effective for the determination of presence of these carcinogenic compounds. The average extraction recovery of seven nitrosamines was found 84.5%; the precision of method was found less than 2.7% and accuracy was found between 95% -102.5%. The assay could be applied in food monitoring safety.

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“…The determination of nitrosamines in food and water samples has been carried out by different analytical methods [12], including colorimetry [13], capillary electro-chromatography [14], micellar electro-kinetic capillary chromatography [15], gas chromatography with flame ionization detection, nitrogen phosphorous detection, thermal energy detection, nitrogen chemiluminescence detection [16][17][18][19], mass spectrometry detection [20][21][22], high-performance liquid chromatography with thermal energy analyzer, mass spectrometry and fluorescence detection [23,24]. The extraction of the nitrosamine from the complex food matrices and the cleanup of the extract have been the critical points of the sample preparation step, and several approaches are documented in the literatures, including distillation (steam or vacuum) [25][26][27], solvent extraction [28], solid-phase extraction [29], solid-phase micro-extraction (SPME) [30] and supercritical fluid extraction [31].…”

Section: Introductionmentioning

confidence: 99%

Determination of Seven Volatile N-Nitrosamines in Fast Food

Al-Kaseem¹,

Al-Assaf²,

Karabeet³

2014

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In this study, various fast food samples, including raw meat, cured meat, grilled meat, fried meat, smoked meat and canned meat products, were analyzed for the determination of the seven volatile N-nitrosamines. The samples were treated with an aqueous sodium hydroxide (NaOH) by autoclaving at 121˚C for 10 min and extracted by liquid-liquid extraction with dichloromethane, and then the nitrosamines were pre-concentrated by using activated silica. Then, gas chromatography coupled with flame ionization detector was used for the separation and determination of the different nitrosamines contained in a real sample. The applied method allowed the determination of nitrosamine compounds at trace levels with limit of detection ranging from 0.077 to 0.18 ppb, and quantitation limits were from 0.26 to 0.60 ppb for all nitrosamines. The total concentrations of the seven nitrosamines in the studied meat samples ranged from 2.60 to 13.28 µg/kg.

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Use of vacuum distillation and gas chromatography-mass spectrometry for determination of low levels of volatile nitrosamines in meat products

Cited by 52 publications

References 15 publications

Rapid and Simple Extraction Method for Volatile N-Nitrosamines in Meat Products

Rapid and Simple Extraction Method for Volatile N-Nitrosamines in Meat Products

A Rapid, Validated RP-HPLC Method for the Determination of Seven Volatile N-Nitrosamines in Meat

Determination of Seven Volatile N-Nitrosamines in Fast Food

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