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| 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 |
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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.
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2021, Vol. 35 
