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A Simple Method for Monitoring Eight N-Nitrosamines in Beef Jerkys by Gas Chromatography–Tandem Mass Spectrometry with One-Step Treatment Coupled to Active Carbon Solid-Phase Extraction
A simple method was developed for monitoring eight N -nitrosamines ( N -nitrosodimethylamine, N -nitrosomethylethylamine, N -nitrosodiethylamine, N -nitrosodipropylamine, N -nitrosomorpholine, N -nitrosopiperidine, N -nitrosopyrrolidine, and N -nitrosodibutylamine) in beef jerkys by gas chromatograp...
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Published in: | Food analytical methods 2018-03, Vol.11 (3), p.933-938 |
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Main Authors: | , , , , , |
Format: | Article |
Language: | English |
Subjects: | |
Citations: | Items that this one cites Items that cite this one |
Online Access: | Get full text |
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Summary: | A simple method was developed for monitoring eight
N
-nitrosamines (
N
-nitrosodimethylamine,
N
-nitrosomethylethylamine,
N
-nitrosodiethylamine,
N
-nitrosodipropylamine,
N
-nitrosomorpholine,
N
-nitrosopiperidine,
N
-nitrosopyrrolidine, and
N
-nitrosodibutylamine) in beef jerkys by gas chromatography–tandem mass spectrometry with one-step treatment coupled to active carbon solid-phase extraction. Sample was first treated with barium hydroxide solution, and then the sample solution is cleaned and concentrated using a Sep-Pak AC-2 cartridge. Chromatographic separation was achieved on a DB-1701 capillary column, and mass spectrometry was performed with electron-impact ionization and multiple reaction monitoring. Good linear ranges were obtained for eight analytes in the range of 1–200 ng mL
−1
with the coefficient (
R
2
) higher than 0.999. Limit of detection and limit of quantitation were in ranges of 0.05–0.10 and 0.10–0.30 ng g
−1
, respectively; at 0.3, 3.0, and 10 ng g
−1
spiking levels, the recoveries were 70.1–121.5% with the relative standard deviations at 3.4–17.8%. Comparing with the traditional methods, the merits of the new method are simple, relative procedure and environment-friendly, easy to use, and suitable for routine screening or analyzing samples in batch. |
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ISSN: | 1936-9751 1936-976X |
DOI: | 10.1007/s12161-017-1067-z |