Automated flow-injection spectrophotometric determination of nitrosamines in solid food samples

A spectrophotometric method using a flow-injection system is proposed for the determination of nitrosamines in foods (cured-meats). The method is based on the photochemical cleavage of the N–NO bond of the nitrosamine to yield the corresponding amine and nitrite. The nitrite is then detected spectro...

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Bibliographic Details
Published in:Fresenius' journal of analytical chemistry 2001-11, Vol.371 (6), p.891-895
Main Authors: LUQUE-PEREZ, Encarnacion, RIOS, Angel, VALCARCEL, Miguel
Format: Article
Language:English
Subjects:
Animals
Biological and medical sciences
Carcinogens - analysis
Flow Injection Analysis
Food Analysis - methods
Food industries
Fundamental and applied biological sciences. Psychology
Hydrogen-Ion Concentration
Indicators and Reagents
Meat - analysis
Meat and meat product industries
Nitrosamines - analysis
Spectrophotometry, Ultraviolet
Swine
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Summary:A spectrophotometric method using a flow-injection system is proposed for the determination of nitrosamines in foods (cured-meats). The method is based on the photochemical cleavage of the N–NO bond of the nitrosamine to yield the corresponding amine and nitrite. The nitrite is then detected spectrophotometrically, at 542 nm, by use of its reaction with a modified Griess reagent. Different linear ranges between 0.8 and 2000 ng mL–¹are obtained for the method, depending on the time of exposure of the sample to the UV radiation. The relative standard deviation varies between 2.0 and 3.9% and the sample throughput is between three and seven samples per hour, depending on the experimental conditions. The proposed method was successfully applied to the analysis of N-nitrosodimethylamine in cured ham and loin, bacon, and sausages.
ISSN:0937-0633
1432-1130
DOI:10.1007/s002160101017