Recent Progress in Techniques for Detection of Volatile N-Nitrosamines in Meat Products
LIANG Xiuqing, YANG Ying, ZHANG Hongxia, WANG Yanli, LI Fangfang, LIU Yanming
Shandong Institute for Food and Drug Control, Shandong Research Center of Engineering and Technology for Safety Inspection of Food and Drug, Jinan 250101, China
Abstract：The separation and analysis of volatile N-nitrosamines in meat products are difficult tasks because they are present at trace levels. In this paper, advances in techniques for the detection of volatile N-nitrosamines in meat products are summarized. Five pretreatment techniques including steam distillation, solid-phase extraction, solid-phase micro-extraction, microwave-assisted extraction coupled with dispersive liquid-liquid micro-extraction and dispersive solid-phase extraction are outlined. The application of gas chromatography and liquid chromatography in qualitative and quantitative analysis of volatile N-nitrosamines is also reviewed. Finally, the difficulties in the development of new techniques for the detection of volatile nitrosamines in meat products and future trends are discussed.
梁秀清，杨 颖，张红霞，王艳丽，李芳芳，刘艳明. 肉制品中挥发性N-亚硝胺化合物检测技术研究进展[J]. 肉类研究, 2021, 35(1): 98-104.
LIANG Xiuqing, YANG Ying, ZHANG Hongxia, WANG Yanli, LI Fangfang, LIU Yanming. Recent Progress in Techniques for Detection of Volatile N-Nitrosamines in Meat Products. Meat Research, 2021, 35(1): 98-104.
2021, Vol. 35 
