Investigation of Nine Volatile Nitrosamines in Sausages Marketed in Guangdong Province by Gas Chromatography Tandem Triple Quadrupole Mass Spectrometry (GC-MS-MS)
YU Weijun, QIU Yuesheng, WANG Pei, DENG Hong*
School of Public Health and Tropical Medicine, Southern Medical University, Guangzhou 510515, China
Abstract：A selective method using gas chromatography tandem triple quadrupole mass spectrometry (GC-MS-MS) was
developed to detect the contents of nine volatile nitrosamines in sausages marketed in Guangdong province. In order to
understand the current pollution situation of volatile nitrosamines in sausages, 40 commercial samples were collected from
six cities/counties of Guangdong province during December 2014 to January 2015. The GC-MS-MS analysis was performed
after QuEChERS sample pretreatment. The method was validated for linearity (in the range of 0.05 to 200 ng/mL),
accuracy, precision, and sensitivity. The detection limit was between 0.01 and 0.1 μg/kg. The average recoveries of the
analytes at three levels of concentration spiked into sausage sample ranged from 90.7% to 116.0% with relative standard
deviation (RSD) values between1.8% and 14.0%. The detection rates of NDMA, NDBA, NMOR, NPYR, NPIP and NDPA
were higher. For NDMA, 15.0% of the investigated samples were over the limit standards for meat products in China (the
maximum value was 7.37 μg/kg); 20.0% of these samples had a total volatile nitrosamine content more than 10.0 μg/kg,
with the highest value (15.32 μg/kg) observed in black pepper sausage. Sausage samples from different producers contained
different kinds and contents of volatile nitrosamines. Industrial products were higher in NDMA, NDPA and NDBA than
those produced by small workshops and at home, while the opposite was observed for NMEA, NPYR and NMOR when
comparing the former with the latter two.
余卫军，邱月升，王 佩，邓 红. 气相色谱-三重四极杆质谱测定广东地区市售腊肠中9种挥发性亚硝胺[J]. 肉类研究, 2016, 30(6): 29-34.
YU Weijun, QIU Yuesheng, WANG Pei, DENG Hong. Investigation of Nine Volatile Nitrosamines in Sausages Marketed in Guangdong Province by Gas Chromatography Tandem Triple Quadrupole Mass Spectrometry (GC-MS-MS). Meat Research, 2016, 30(6): 29-34.
