Abstract：This research has established a rapid detection method for nine volatile N-nitrosamines in meat and meat products by using gas chromatograph-mass spectrometry (GC-MS). In this experiment, we investigated the effect of extraction solvent type and chromatographic conditions on the extraction and separation of the target compounds. Meanwhile, comparison of solid-phase extraction (SPE) cartridges packed with acidic alumina, C18, activated carbon or PSA, or both C18 and PSA was carried out for the purification of the N-nitrosamines. Results showed that the linear range of the proposed method was 0‒10 μg/mL with correlation coefficients more than 0.999 2. Good reproducibility was observed with relative standard deviation (RSD) not exceeding 3.2% and the mean recoveries were in the range of 85%‒98%. The detection limits for N-nitrosodimethyl amine (NDMA), N-nitrosomethyl ethyl amine (NMEA), N-nitro sodibutyl amine (NDBA) and six other N-nitrosamines were 1.0, 2.1, 0.8 and 0.5 mg/kg, respectively. This method can meet the requirement for the determination of N-nitrosamine residues in meat and meat products.
何淑娟，赵丽敏，李 强，蔡立鹏，张 岩. 气相色谱-质谱法测定肉制品中的9 种挥发性N-亚硝胺类物质[J]. 肉类研究, 2015, 29(1): 27-30.
HE Shujuan, ZHAO Limin, LI Qiang, CAI Lipeng, ZHANG Yan. Determination of Nine N-Nitrosocompounds in Meat Products by Gas Chromatograph-Mass Spectrometry. Meat Research, 2015, 29(1): 27-30.
